Description
Sheet Pan Pancakes are fluffy, oven-baked pancakes made in a single batch—perfect for feeding a crowd or prepping breakfast ahead. With no flipping required, these pancakes are simple, customizable, and ready in minutes.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional mix-ins: chocolate chips, blueberries, sliced bananas, chopped nuts
Instructions
Preheat oven to 425°F (220°C). Grease or line a 9×13 or 10×15-inch rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Pour batter evenly into the prepared sheet pan and smooth the top with a spatula.
- Sprinkle on your favorite toppings or gently fold mix-ins into the batter before pouring.
- Bake for 13–15 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a couple of minutes, then slice into squares and serve warm with syrup or desired toppings.
Notes
- Do not overmix the batter—lumps are okay for fluffy texture.
- Use parchment paper for easy removal and cleanup.
- Brush melted butter on top after baking to keep pancakes moist.
- Use different toppings on sections of the pan to please everyone.
- Freeze leftovers in slices for easy grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 of pan)
- Calories: 220
- Sugar: 5g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
