Description
Streamline your morning routine with these golden, fluffy sheet pan pancakes. Perfectly suited for busy families, this oven-baked method eliminates the need to stand over a hot stove flipping individual cakes. By using a standard baking sheet, you get consistent results with uniform portions every time. It is the perfect, stress-free solution for a delicious weekend brunch served for a crowd, ensuring everyone enjoys a warm meal together without the extra cleanup.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
3/4 tsp salt
1 1/2 cups milk
2 large eggs
4 tbsp butter, melted and cooled
1 tsp vanilla extract
Instructions
Preheat your oven to 425°F (220°C).
Generously coat an 11×17-inch rimmed baking sheet with non-stick cooking spray or line with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk, eggs, melted butter, and vanilla extract to the dry ingredients.
Whisk until just incorporated, taking care not to overmix the batter.
Pour the batter onto the baking sheet and spread evenly with a rubber spatula.
Bake for 15-20 minutes or until the top is golden brown and the center is set.
Slice into squares and serve immediately.
Notes
Add blueberries, chocolate chips, or sliced bananas to the batter before baking for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg