Description
Fluffy sheet pan pancakes baked all at once for an easy, crowd-pleasing breakfast—perfect for busy mornings or brunch gatherings.
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
Instructions
Preheat Oven & Prepare Pan: Preheat oven to 425°F (220°C). Grease or line a 9×13-inch sheet pan with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In another bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
Combine Batter: Pour wet ingredients into dry ingredients and gently stir until just combined—do not overmix.
Add Toppings: Pour batter evenly into prepared pan. Sprinkle desired toppings evenly over the surface.
Bake: Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.
Serve: Slice into squares or rectangles and serve warm with syrup, butter, or more toppings.
Notes
For a dairy-free version, substitute plant-based milk and butter alternatives.
You can double the recipe and use a larger sheet pan for feeding more people.
Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months; reheat in the toaster oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
