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Sheet Pan Pancakes

Make fluffy pancakes for a crowd with this easy sheet pan method. Perfect for breakfast or brunch with minimal cleanup and maximum flavor!
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Rest Time 5 minutes
Total Time 33 minutes
Servings: 8 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 0.5 teaspoon Salt
  • 2 tablespoon Sugar
  • 2 large Eggs Room temperature
  • 1.5 cups Whole milk Room temperature
  • 4 tablespoon Unsalted butter Melted
  • 2 teaspoon Vanilla extract
  • 0.5 cup Fresh berries Optional topping
  • 0.5 cup Chocolate chips Optional topping
  • 1 Banana slices Optional topping

Equipment

  • 1 Large rimmed sheet pan (18x13 in) Recommended size
  • 2 Large mixing bowls For dry and wet ingredients
  • 1 Wire whisk For batter
  • 1 set Measuring cups/spoons Standard
  • 1 Parchment paper For easy cleanup
  • 1 Rubber spatula To spread batter

Method
 

  1. Preheat oven to 425°F (220°C) and place the sheet pan inside to heat.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
  4. Pour wet ingredients into dry and gently fold until just combined.
  5. Line the hot sheet pan with parchment, pour in batter, and spread evenly with a spatula.
  6. Add toppings such as berries, chocolate chips, or banana slices if desired.
  7. Bake for 18 minutes or until golden and cooked through.
  8. Let rest for 5 minutes, then slice and serve.

Notes

Swap or mix toppings as you like—these pancakes are super customizable! Great for using up fruit or chocolate bits.