Description
Sheet pan pancakes make weekend breakfast a breeze when you’re craving something simple and delicious. Whip up this entire batch in minutes, spreading batter across a sheet pan for crispy edges and fluffy centers that’ll have your family racing to the kitchen.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ¾ cups milk
- 2 eggs
- ¼ cup melted butter
Supporting Ingredients:
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Toppings:
- melted chocolate
- berries
- sliced banana
Instructions
- Preheat oven to 425°F. Thoroughly coat a 9×13-inch sheet pan with butter or cooking spray to prevent sticking. Optional: Line the pan with parchment paper for extra insurance.
- Grab a large mixing bowl and combine 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Whisk these dry ingredients until evenly distributed.
- In a separate bowl, whisk together 1 ¾ cups milk, 2 eggs, ¼ cup melted butter, and 1 teaspoon vanilla extract until smooth and well integrated.
- Gently pour wet ingredients into dry ingredients. Stir minimally, keeping the batter slightly lumpy – perfect pancake texture requires a light touch.
- Transfer the batter to the prepared sheet pan. Spread carefully and evenly to reach all edges using a spatula.
- Sprinkle optional toppings like chocolate chips, blueberries, or sliced bananas across the entire surface of the batter.
- Slide the sheet pan into the preheated 425°F oven. Bake for exactly 15-17 minutes until the surface turns golden brown.
- Check doneness by inserting a toothpick into the center – it should emerge completely clean.
- Remove pan from oven and allow pancakes to rest for 3-4 minutes. Cut into squares or rectangles using a sharp knife or pizza cutter.
- Serve immediately with maple syrup, fresh berries, or a delicate dusting of powdered sugar.
Notes
- Make sure to whisk dry and wet ingredients separately to prevent lumps and ensure even mixing.
- Customize the batter by adding chocolate chips, berries, or nuts before baking for extra flavor and texture.
- Check doneness with a toothpick inserted in the center, which should come out clean when the pancakes are fully baked.
- For a gluten-free version, swap regular flour with a gluten-free all-purpose flour blend that contains xanthan gum for better binding.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 291 kcal
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 1.2 g
- Protein: 8 g
- Cholesterol: 70 mg