This sheet pan pancakes recipe is a game-changer! Breakfast just got a major upgrade, and your family will love you for it. All the flavor of the best pancakes, easily customized with everyone's favorite add-ins, but all cooked at one time in one pan.
Prep Time5 minutesmins
Cook Time17 minutesmins
Course: Breakfast
Cuisine: American
Keyword: sheet pan pancakes
Servings: 12pancakes
Author: Beth
Ingredients
3cupsall-purpose flourleveled, 360 grams
¼cupgranulated sugar
2Tbspbaking powder
½tspsalt
2cupsmilkI used whole milk
2largeeggs
6Tbspunsalted buttermelted & cooled
2tspvanilla extract
Add ins
Sliced Strawberries
Blueberries
Chocolate Chips
Banana slices and diced walnuts
Instructions
Preheat your oven to 425°F and grease a standard half sheet pan (18 x 13 inch rimmed pan - this is your typical cookie sheet size) with non-stick cooking spray or butter.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the milk, eggs, butter, and vanilla extract. Whisk until incorporated.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Pour the pancake batter onto the prepared sheet pan, spreading it out evenly.
Add your desired mix-ins, visually dividing the pan into 4 sections if you’ll be adding 4 different toppings.
Bake in the preheated oven for 15-19 minutes or until the edges are golden brown, and the top is springy.
Once baked, let it cool for a few minutes before slicing into squares or rectangles.
Serve the sheet pan pancakes with your favorite toppings such as maple syrup, fresh berries, or whipped cream.