Easy Sheet Pan Pancakes
Fluffy, delicious pancakes baked in a sheet pan, perfect for serving a crowd with minimal effort.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups milk Can substitute with plant-based milk.
- 4 large eggs Can substitute with egg alternatives.
- 1/4 cup melted butter Plus extra for greasing the pan.
- 2 teaspoons vanilla extract
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet with melted butter.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until blended.
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if a few lumps remain.
Baking
- Pour the pancake batter into the prepared baking sheet, spreading it evenly across the pan.
- Bake in the preheated oven for approximately 15-20 minutes or until edges are lightly golden and a toothpick inserted in the center comes out clean.
Serving
- Let the pancake cool for a few moments, then slice into squares and serve warm with your favorite toppings.
Notes
For added flavor, consider folding in chocolate chips or berries directly into the batter. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.