Description
These Sheet Pan Pancakes offer a quick and easy way to make fluffy, golden pancakes for a crowd using just one sheet pan. Perfect for busy mornings, this recipe combines classic pancake flavors with the convenience of baking, resulting in tender pancakes that can be customized with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (spooned into cup and leveled)
- 2 Tablespoons granulated sugar
- 2 Tablespoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 cups milk (at room temperature)
- 2 eggs (room temperature)
- 4 Tablespoons butter (divided, melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the pancakes evenly.
- Prepare Sheet Pan: Take a 13 x 18 inch sheet pan and either line it with parchment paper or generously grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add Wet Ingredients: Make a well in the dry ingredients and add the milk, eggs, vanilla extract, and melted butter.
- Combine Batter: Break the egg yolks and slowly whisk everything together just until incorporated; avoid overmixing to keep pancakes fluffy.
- Pour Batter onto Pan: Pour the batter onto the prepared sheet pan, then tilt the pan to spread the batter evenly across the surface.
- Add Toppings: Add your choice of toppings over the batter, either covering the entire pan or dividing it into sections for variety.
- Bake Pancakes: Place the sheet pan in the oven and bake for about 20 minutes, or until the pancakes are lightly browned and cooked through.
- Cool and Cut: Remove the pan from the oven and let the pancakes cool slightly on a wire rack before cutting into rectangles using a pizza cutter.
- Serve: Serve the sheet pan pancakes immediately with syrup and any additional toppings you desire.
Notes
- Do not overmix the batter to avoid tough pancakes; a few lumps are fine.
- Using melted butter in the batter adds richness but can be substituted with oil if preferred.
- Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Toppings can include fruits, chocolate chips, nuts, or any favorite mix-ins.
- Best served warm for maximum softness and flavor.
- If you don’t have a 13 x 18 sheet pan, use a large rimmed baking sheet of similar size for even baking.
