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–+ servings

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!
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Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Rest Time: 5 minutes
Total Time: 33 minutes
Servings: 8 squares
Calories: 245kcal
Cost: $8

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

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

Instructions

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

Nutrition

Serving: 120g | Calories: 245kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 210mg | Potassium: 180mg | Fiber: 1g | Sugar: 9g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg