sheet pan pancakes
Sheet pan pancakes are a fun and easy way to make pancakes for a crowd without having to flip each individual pancake. This recipe yields fluffy pancakes cooked in the oven, perfect for brunch or breakfast gatherings.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 sheet pan (18x13 inch)
- 1 parchment paper
- 1 spatula
- 1 set measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 cup milk
- ½ cup granulated sugar
- 4 large eggs
- ¼ cup unsalted butter, melted
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- optional toppings (e.g., chocolate chips, blueberries, sliced bananas) Customize with your favorite add-ins.
Instructions
- Preheat your oven to 425°F (220°C). Line the sheet pan with parchment paper and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
- If desired, gently fold in any optional add-ins like chocolate chips or blueberries.
- Pour the pancake batter evenly onto the prepared sheet pan, spreading it out to cover the surface.
- Bake in the preheated oven for about 20 minutes, or until the pancake is lightly golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes. Cut into squares to serve.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Notes
You can customize these pancakes by adding your favorite mix-ins or toppings.
If you're making these pancakes for a larger crowd, you can easily double the recipe and use two sheet pans. Adjust the baking time if necessary.