Description
Sheet Pan Pancakes offer a quick and convenient way to prepare pancakes for a crowd by baking the batter in a single sheet pan and cutting into squares, making breakfast easy and mess-free.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs
- 1 3/4 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Optional Toppings
- Blueberries
- Chocolate chips
- Sliced bananas
- Strawberries
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a sheet pan or line it with parchment paper to prevent the pancakes from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the pancakes light and fluffy.
- Spread Batter: Evenly spread the batter into the prepared sheet pan, smoothing the surface for even cooking.
- Add Toppings: If desired, sprinkle optional toppings such as blueberries, chocolate chips, sliced bananas, or strawberries evenly over the batter.
- Bake: Place the sheet pan in the oven and bake for 12 to 15 minutes until the pancake is set and the top is lightly golden brown.
- Cool and Serve: Allow the baked pancake to cool slightly before cutting into squares. Serve warm with syrup or your favorite toppings.
Notes
- For variety, divide the batter into sections of the pan and add different toppings to each section before baking.
- Sheet pan pancakes are perfect for meal prep and can be reheated easily in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
