Sheet Pan Pancakes
Forget standing over a hot stove flipping pancakes one by one. Sheet Pan Pancakes revolutionize breakfast by baking a giant, fluffy pancake in the oven.
This genius method saves time and effort, allowing you to feed a crowd with minimal fuss. Plus, it’s endlessly customizable with various toppings.
Perfect for busy mornings or lazy weekends, Sheet Pan Pancakes bring the joy of pancakes without the hassle.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 1/4 cups milk
- 2 large eggs
- 1/3 cup butter, melted
- 2 teaspoons vanilla extract
Instructions
1. Preheat the oven to 425°F. Grease a 13×18-inch half-sheet tray and line with parchment paper or a silicone mat.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, combine milk, eggs, melted butter, and vanilla. Mix well.
4. Add wet ingredients to dry ingredients. Gently mix with a spatula until just combined. Don’t overmix.
5. Pour batter into the prepared sheet pan. Spread evenly with a rubber spatula.
6. Tap the tray on the counter a few times to release air bubbles.
7. Bake for 12-15 minutes until golden brown.
8. Allow to cool slightly, then slice and serve.
Possible Substitutes and Variations
– Use whole wheat flour for a healthier option
– Swap milk for almond milk to make it dairy-free
– Add 1 teaspoon of cinnamon for extra flavor
– Mix in 1/2 cup of mashed banana for banana pancakes
– Sprinkle chocolate chips, blueberries, or sliced strawberries before baking
Serving Suggestions
– Drizzle with maple syrup and add a pat of butter
– Top with fresh berries and a dollop of whipped cream
– Spread with Nutella and sliced bananas
– Serve with a side of crispy bacon for a sweet and salty combo
– Cut into strips for easy dipping in syrup or fruit compote