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Easy Sheet Pan Pancakes

Close-up of a square cut piece of fluffy sheet pan pancakes with a golden, slightly caramelized top.
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Bake a large batch of fluffy pancakes all at once in the oven. This recipe requires no flipping and is perfect for feeding a crowd or for breakfast meal prep.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • Optional: 1 cup blueberries or chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a standard 13×18 inch half sheet pan well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in any desired additions like blueberries or chocolate chips.
  6. Pour the batter evenly onto the prepared sheet pan. Spread it gently to cover the bottom.
  7. Bake for 15 to 20 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
  8. Remove from the oven. Cut into squares immediately while still in the pan. Serve warm with your favorite toppings.

Notes

  • For a thicker pancake, use a smaller sheet pan, like a 10×15 inch pan, and adjust baking time slightly.
  • You can prepare the dry ingredients ahead of time and store them in an airtight container.
  • Leftovers store well in the refrigerator for up to three days and reheat easily in a toaster oven.

Nutrition

Find it online: https://tastetaught.com/sheet-pan-pancakes-easy-oven-baked-recipe/