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–+ servings
Sheet Pan Pancakes baked in a large pan, perfect for serving a crowd.

Sheet Pan Pancakes

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Sheet pan pancakes are the perfect solution for busy mornings, allowing you to prepare fluffy pancakes for the whole family in one go. Customizable and kid-approved, these pancakes simplify breakfast with endless topping possibilities.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour Ensure it's fresh for better results.
  • 3 tablespoons baking powder Check freshness for maximum fluffiness.
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 1/2 cups milk
  • 2 large eggs
  • 1/2 cup melted butter Divided, some for greasing the pan.
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425°F and prepare a 17x11-inch baking sheet by brushing it with 2 tablespoons of melted butter.
  2. Gather all your ingredients.
  3. In a large bowl, whisk the flour, baking powder, sugar, and salt together.
  4. In another bowl, mix the milk, eggs, and remaining melted butter until well combined.
  5. Pour the wet ingredients into the dry mixture and stir until just combined. Be cautious not to overmix.
  6. Pour the batter into the prepared baking sheet and spread evenly.
Baking
  1. Sprinkle your favorite toppings over the batter.
  2. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick comes out clean.
  3. Let the pancakes cool for a minute or two before slicing and serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the microwave for about 30 seconds.
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