Description
Sheet pan pancakes are an easy way to make a large batch of fluffy pancakes with minimal effort. Perfect for serving a crowd or meal prepping breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, mix milk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Spread batter evenly onto the prepared sheet pan.
- Bake for 12-15 minutes or until golden brown.
- Cut into squares and serve with syrup or toppings of your choice.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before baking.
- Add-ins like chocolate chips or blueberries can be sprinkled on top before baking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake square
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg