Sheet Pan Pancakes
This sheet pan pancake recipe might be your new breakfast best friend. No standing over a griddle, no flipping required, mix, pour, and bake sheet pan pancakes golden to perfection.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 4 tablespoons melted butter
- 1 ¼ cup whole milk
Optional Add-ins:
- Strawberries
- Blueberries
- Pecans
- Chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Generously grease a 9x13-inch sheet pan with cooking spray. Make sure to coat the corners and edges well so the pancakes release easily.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
- Add the the vanilla extract and cooled melted butter to the milk. Pour the mixture into the dry ingredients while whisking.
- Add the eggs to the dry mixture and whisk until just incorporated, being careful to not over mix. A few lumps are okay.
- Pour the batter into the prepared sheet pan and spread it out evenly.
- Sprinkle your desired add-ins—like strawberries, blueberries, chocolate chips, or pecans—over the top.
- Bake sheet pan pancakes for about 16-18 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing. Serve warm with maple syrup and butter. Enjoy!