sheet pan pancakes
Sheet pan pancakes are an easy and fun way to make fluffy breakfast pancakes for a crowd. Instead of flipping individual pancakes, cooking them on a sheet pan allows you to bake them all at once! Perfect for brunch or feeding a family.
Equipment
- 1 large baking sheet (18x13 inches)
- 1 parchment paper
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 oven mitts
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- as needed cooking spray or additional melted butter for greasing
Instructions
- Preheat your oven to 425°F (220°C) and line the baking sheet with parchment paper. Lightly grease the paper with cooking spray or melted butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix; some lumps are okay.
- Pour the pancake batter onto the prepared sheet pan, spreading it out evenly with the spatula.
- Bake in the preheated oven for 15-20 minutes, or until the pancakes are puffed up and lightly golden. A toothpick should come out clean when inserted in the center.
- Remove the sheet pan from the oven and let it cool for a few minutes. Use a sharp knife to cut the pancake into squares.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Notes
You can mix in chocolate chips, blueberries, or nuts to the batter for added flavor.
To keep leftovers, store them in an airtight container in the refrigerator and reheat in the microwave or toaster.
If you prefer thicker pancakes, reduce the milk to 1.5 cups.