Sheet Pan Pancakes
Fluffy and customizable pancakes made on a sheet pan for a crowd-pleasing breakfast in no time.
Ingredients
For the Pancake Batter
- 2.5 cups all-purpose flour Ensure it's sifted for best results
- 2 tablespoons cane sugar
- 2 tablespoons baking powder (aluminum-free) Make sure it's fresh
- 0.5 teaspoon salt
- 2 cups milk Can substitute with non-dairy milk
- 2 large eggs
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray For greasing the baking sheet
For the Toppings
- Toppings of choice (chocolate chips, blueberries, strawberries, bananas) Customize based on your preference
Instructions
Preparation
- Preheat the oven to 425 degrees F. Generously grease a 13×18 baking sheet with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and slowly whisk in the milk, eggs, melted butter, and vanilla extract until well combined; some lumps are fine.
- Pour the pancake batter onto the prepared pan, spreading it evenly.
- Sprinkle the chocolate chips in one quadrant, blueberries in another, strawberries in another, and finally, bananas in the last quadrant.
Baking
- Bake until golden brown, about 15 to 17 minutes.
- Divide into 12 portions and serve immediately with maple syrup, if desired.
Notes
Serve warm with maple syrup, whipped cream, or fresh fruit. Cut into squares for easy serving. For leftovers, let cool and store in an airtight container in the fridge for up to 3 days; can freeze with parchment paper between layers.