Description
Easy Sheet Pan Pancakes are a quick, no-fuss solution to making fluffy, golden pancakes for a crowd. With no flipping required, this simple recipe allows you to bake a big batch of pancakes all at once. Perfect for busy mornings, brunches, or meal prepping, these pancakes are as delicious as traditional ones, with minimal effort and cleanup.
Ingredients
2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
2 cups milk (whole or non-dairy)
2 large eggs
1 tsp vanilla extract
4 tbsp melted butter
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper for easy removal.
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Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Mix the Wet Ingredients: In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
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Combine the Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is slightly lumpy.
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Pour the Batter into the Pan: Pour the batter into the prepared baking dish, spreading it out evenly.
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Bake: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Serve: Let the pancakes cool slightly, then slice them into squares. Serve with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.
Notes
Add-ins like chocolate chips, fresh berries, or chopped nuts can be mixed into the batter before baking.
For a vegan option, substitute non-dairy milk, flax eggs, and coconut oil.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
