Name: Sheet Pan Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 ½ cups milk; 2 large eggs; ¼ cup unsalted butter, melted; 1 teaspoon vanilla extract; Optional toppings: berries, chocolate chips, banana slices, or chopped nuts

Why You’ll Love This Recipe

I appreciate this recipe because it’s so easy to prepare and guarantees evenly cooked pancakes every time. Baking pancakes in a sheet pan means no more flipping or waiting for multiple batches. Plus, it’s easy to customize by adding fruits, nuts, or chocolate chips right into the batter before baking. The result is a batch of light, fluffy pancakes with slightly crispy edges, ready to slice and serve.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1¾ cups milk
¼ cup melted butter or vegetable oil
1 teaspoon vanilla extract

Directions

Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch sheet pan.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the eggs with the milk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.

Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.

Bake for 15-20 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.

Let the sheet pan pancakes cool for a few minutes before slicing into squares.

Serve warm with syrup, fresh fruit, or your favorite toppings.

Servings and Timing

This recipe serves about 8-10 people. Preparation takes about 10 minutes, with baking time around 15-20 minutes.

Variations

I often add blueberries, chocolate chips, or sliced bananas to the batter before baking for extra flavor. For a healthier twist, substitute half the all-purpose flour with whole wheat flour. Cinnamon or nutmeg can also be added for warm spice notes.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat slices in the toaster or oven until warm and crispy again.

FAQs

Can I use gluten-free flour?

Yes, gluten-free all-purpose flour blends work well for this recipe. Adjust baking powder as needed.

How do I prevent the pancakes from sticking to the pan?

Greasing the sheet pan well with butter or oil prevents sticking. You can also line the pan with parchment paper for easy removal.

Can I prepare the batter ahead of time?

You can prepare the batter the night before and refrigerate it. Give it a gentle stir before pouring into the pan.

Can I make smaller pancakes on the sheet pan?

Yes, you can dollop spoonfuls of batter to make individual pancakes, but baking time may vary.

What toppings work best with sheet pan pancakes?

Classic maple syrup, fresh berries, whipped cream, or nut butters all pair wonderfully.

Conclusion

I find Sheet Pan Pancakes to be a game-changer for easy breakfasts that serve many without the hassle of cooking pancakes one-by-one. The fluffy texture, simple preparation, and ability to customize toppings make it a recipe I rely on for quick, crowd-pleasing meals.

Sheet Pan Pancakes