Description
Sheet Pan Pancakes are oven-baked pancakes that are fluffy, customizable, and perfect for serving a crowd. Instead of flipping on the stovetop, just bake, slice, and enjoy—great for meal prep or brunch gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar
- 2 large eggs
- 1 1/2 cups milk (or dairy-free milk)
- 1 tsp vanilla extract
- 1/4 cup melted butter or oil
- Optional toppings: blueberries, chocolate chips, sliced bananas, nuts, or sprinkles
Instructions
Preheat oven to 425°F (220°C). Grease or line a 9×13-inch rimmed sheet pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk eggs, milk, vanilla, and melted butter.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Add toppings if desired.
- Bake for 12–15 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool slightly, slice into squares or rectangles, and serve with syrup or spreads.
Notes
- Do not overmix the batter—this keeps pancakes fluffy.
- For thicker pancakes, use a smaller pan; for thinner, use a larger pan.
- Divide the batter into sections and top each differently for variety in one bake.
- Parchment paper makes removal easier, but greasing the pan works too.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pan)
- Calories: 210
- Sugar: 6g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
