sheet pan pancakes
Sheet pan pancakes are a quick and convenient way to make fluffy pancakes for breakfast. Instead of flipping individual pancakes, you simply pour the batter onto a sheet pan and bake. This method is perfect for serving a crowd or for meal prep.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 baking sheet (18x13 inches)
- 1 parchment paper (optional)
- 1 measuring cups and spoons
- 1 spatula
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper for easy cleanup, if desired.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Pour the batter onto the prepared baking sheet, spreading it out evenly.
- Optionally, sprinkle your choice of toppings evenly over the batter, such as fresh berries or chocolate chips.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for a few minutes. Cut into squares and serve warm with maple syrup or your favorite toppings.
Notes
You can customize this recipe by adding spices like cinnamon or nutmeg to the batter, or incorporating shredded coconut or nuts.
For a dairy-free option, you can substitute the milk with a non-dairy alternative and use coconut oil in place of melted butter.
These pancakes can be stored in the refrigerator and reheated for a quick breakfast throughout the week.