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Sheet Pan Pancakes

A hands-off, easy way to make fluffy pancakes for the whole family in one go, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour Gluten-free flour can be used as a substitute.
  • 2 tbsp sugar Adjust based on sweetness preference.
  • 1 tbsp baking powder Ensure it’s fresh for fluffiness.
  • 1 tsp salt
  • 2 cups milk Dairy or non-dairy milk can be used.
  • 1 stick melted butter Can be substituted with oil.
  • 2 large eggs For extra fluffy pancakes, separate the eggs and beat the whites.
  • 1 tbsp vanilla extract Use good quality vanilla for best flavor.
Toppings
  • 1 cup blueberries or chocolate chips Add according to preference.
  • 1 medium sliced banana Optional topping.
  • 1 tbsp cinnamon For added flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet with nonstick spray or line with parchment paper.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Spread the batter evenly onto the prepared baking sheet.
  6. Add your desired toppings evenly across the batter.
Cooking
  1. Bake in the preheated oven for about 20 minutes or until the edges are golden brown.
  2. Let the pancakes cool for a few minutes before slicing into squares.

Notes

Experiment with different toppings and flavors to suit your taste. For a fun twist, try adding nut butter or sprinkles into the batter.