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Delicious sheet pan pancakes ready to serve with maple syrup and berries.

Easy Sheet Pan Pancakes

A convenient and customizable pancake recipe baked in the oven for a delightful breakfast experience, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk (any kind)
  • 1/4 cup melted butter or neutral oil
  • 2 teaspoons vanilla extract
Optional Add-ins
  • chocolate chips
  • blueberries
  • sliced banana
  • sprinkles
  • cinnamon
  • chopped nuts
  • granola for crunch

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Line a sheet pan with parchment paper. If you skip parchment, grease the pan really well, especially the corners.
  3. In a big bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, whisk the eggs, milk, melted butter, and vanilla.
  5. Pour wet ingredients into dry ingredients and stir until combined. A few small lumps are fine; avoid overmixing.
  6. Pour batter into the sheet pan and gently spread it out.
  7. Add toppings in sections if you want different flavors for different people.
Cooking
  1. Bake for 12 to 15 minutes until the top looks set and lightly golden.
  2. If you prefer a more golden top, broil for 30 to 60 seconds, but watch it closely.
  3. Cool for 2 minutes, slice into squares, and serve.

Notes

This recipe is forgiving and easy to customize. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze slices for later use.