Sheet Pan Pancakes

Tired of flipping pancakes? Try these Sheet Pan Pancakes! They only take a few minutes to mix together the batter, then everything cooks together in a pan making breakfast a breeze.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 185kcal

Author Deborah Harroun

Equipment

1 Half Sheet Pan

Ingredients

2 3/4 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 1/2 cups milk
2 eggs
4 tablespoons melted butter
1 teaspoon vanilla extract
Fruit optional

Instructions

Preheat the oven to 425ºF. Grease a 13x18-inch baking pan with nonstick cooking spray, or use a sheet of parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2 3/4 cup all-purpose flour, 2 tablespoons sugar, 2 tablespoons baking powder, 1/2 teaspoon salt
In another bowl, (or I like to use a large liquid measuring cup), whisk together the milk, eggs, melted butter, and vanilla extract.
2 1/2 cups milk, 2 eggs, 4 tablespoons melted butter, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients and mix just until combined. It’s ok if there are some lumps, but they shouldn’t be very big.
Pour this mixture into the prepared baking pan. If desired, add fruit to the top of the batter, distributing it evenly.
Fruit
Transfer to the oven and bake until cooked through in the center, about 15-17 minutes. You can test that it’s done by lightly touching the middle of the pancake - if it bounces back, it is done.
Let the pancake cool for a couple minutes, then cut into 24 slices and serve.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include optional fruit or any toppings.

Nutrition