Description
A quick and easy recipe for fluffy, oven-baked sheet pan pancakes that eliminates the hassle of flipping and allows for customizable toppings. Perfect for family breakfasts, brunches, and meal prep.
Ingredients
Scale
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 (blueberries, strawberries, etc.)
- Sliced banana
- Maple syrup or powdered sugar for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a 9×13-inch sheet pan with butter or cooking spray, and optionally line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to ensure they are evenly combined and to build the base structure for fluffy pancakes.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. The butter adds richness and the eggs help bind the batter.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are okay. Avoid overmixing to keep the pancakes light and fluffy.
- Add Batter to Pan and Top: Pour the batter evenly into the prepared sheet pan, spreading to the edges. Sprinkle optional toppings like chocolate chips, berries, or sliced bananas over the batter if desired.
- Bake: Place the pan in the preheated oven and bake for about 15 minutes, until the pancake turns golden brown and a toothpick inserted in the center comes out clean. For crispier edges, bake an additional 1–2 minutes.
- Cool and Serve: Remove from the oven and allow to cool for a few minutes. Use a knife or pizza cutter to slice into squares or rectangles. Serve warm with maple syrup, fresh fruit, or powdered sugar.
Notes
- For extra fluffy pancakes, avoid overmixing the batter and consider using buttermilk instead of regular milk for added acidity and tenderness.
- Customize your pancakes by swirling in peanut butter, adding cinnamon, or topping with nuts for variety.
- If multiple preferences exist, divide the pan into sections and add different toppings to each section before baking.
- To save time, mix dry ingredients the night before and store in an airtight container. Combine with wet ingredients in the morning and bake.
- Store leftover slices in the refrigerator and reheat for quick breakfasts throughout the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe (about 1 pancake square)
- Calories: 190
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sheet pan pancakes, easy pancake recipe, baked pancakes, family breakfast ideas, make-ahead pancakes, fluffy pancakes, oven-baked pancakes, meal prep breakfast, brunch recipes, quick breakfast ideas
