Quick and Easy Sheet Pan Pancakes Recipe

Introduction

Sheet pan pancakes are a simple and delicious breakfast solution that saves time and effort. Instead of flipping individual pancakes, you bake the batter all at once in a sheet pan for fluffy, golden squares perfect for a crowd or busy mornings.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¾ cups milk
• 2 eggs
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• Melted chocolate, berries, sliced banana, or a topping of your choice

Instructions

1. Step 1: Preheat your oven to 425°F. Grease a 9×13-inch sheet pan with butter or cooking spray, or line it with parchment paper for easier cleanup.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. Step 3: In a separate bowl, beat the milk, eggs, melted butter, and vanilla extract until smooth and well mixed.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if the batter is a little lumpy—avoid overmixing to keep pancakes fluffy.
5. Step 5: Pour the batter into the prepared sheet pan and spread evenly. Sprinkle your chosen toppings over the surface if desired.
6. Step 6: Bake for about 15 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. For crispier edges, bake an additional 1–2 minutes.
7. Step 7: Remove from oven and allow to cool for a few minutes. Cut into squares or rectangles and serve warm with maple syrup, fresh fruit, or powdered sugar.

Tips & Variations

• For extra fluffy pancakes, sift the dry ingredients before mixing.
• Try adding cinnamon or nutmeg to the dry mix for a warm spice flavor.
• Use non-dairy milk alternatives if you prefer or need a dairy-free option.
• Top with nuts, chocolate chips, or fresh fruit before baking for added texture and flavor.
• Line the sheet pan with parchment paper to prevent sticking and make cleanup easier.

Storage

Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30–60 seconds or warm them in a toaster oven to keep the edges crisp. For longer storage, freeze the pancakes separated by parchment paper and thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier option, but the texture may be a bit denser. Consider using half whole wheat and half all-purpose for best results.

How do I know when the sheet pan pancakes are done?

The pancakes are done when the top turns golden brown and a toothpick inserted in the center comes out clean without wet batter. The edges should also be slightly pulled away from the pan.

Quick and Easy Sheet Pan Pancakes Recipe

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Quick and Easy Sheet Pan Pancakes offer a simple and fun twist on traditional pancakes by baking the batter in a sheet pan for an effortlessly fluffy and golden breakfast. This recipe minimizes hands-on time and is perfect for serving a crowd or prepping ahead. Customize with your favorite toppings such as berries, bananas, or melted chocolate.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15-17 minutes
• Total Time: 25-27 minutes
• Yield: 8–10 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 ¾ cups milk
• 2 eggs
• ¼ cup melted butter
• 1 teaspoon vanilla extract

Toppings (Optional)

• Melted chocolate
• Berries
• Sliced banana
• Other toppings of your choice

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a 9×13-inch sheet pan with butter or cooking spray to prevent sticking. For extra nonstick assurance, line the pan with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agents that help make the pancakes fluffy and light.
3. Mix Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until fully combined. The butter adds richness while eggs help bind the batter.
4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Stir gently until just combined. It’s okay if the batter has some lumps; overmixing can make the pancakes tough.
5. Pour Batter into Pan: Pour the batter evenly into the prepared sheet pan, spreading it gently to cover all edges.
6. Add Toppings: If desired, sprinkle your choice of toppings such as melted chocolate, berries, or sliced bananas evenly over the batter before baking.
7. Bake: Place the sheet pan in the preheated oven and bake for about 15 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean. For crispier edges, bake an additional 1-2 minutes.
8. Cool and Serve: Remove the pan from the oven and let it cool for a few minutes. Use a knife or pizza cutter to slice the sheet pancake into squares or rectangles. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Notes

• Do not overmix the batter to keep pancakes light and fluffy.
• Use parchment paper for easier cleanup and to prevent sticking.
• Customize with your favorite toppings for added flavor and texture.
• For crispier edges, extend baking time by a minute or two.
• This recipe is great for feeding a crowd or meal prepping breakfasts ahead.

Keywords: sheet pan pancakes, easy pancakes, baked pancakes, breakfast recipe, quick pancakes, pancake sheet pan, brunch ideas