Description
Quick and Easy Sheet Pan Pancakes offer a hassle-free way to enjoy fluffy, baked pancakes perfect for family breakfasts or meal prepping. With simple ingredients and customizable toppings, this oven-baked pancake recipe cuts down on morning work by eliminating the need for flipping and multiple pans, delivering a batch of golden, fluffy pancakes in just 15 minutes.
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
- Sliced banana
- Other toppings of your choice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Grease a 9×13-inch sheet pan with butter or cooking spray, or 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. This helps distribute the leavening agents evenly for fluffy pancakes.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently until just combined. It’s okay if the batter has some lumps; avoid overmixing to keep pancakes tender.
- Pour Batter into Pan and Add Toppings: Spread the batter evenly in the prepared sheet pan. Sprinkle optional toppings like chocolate chips, berries, or sliced bananas evenly over the batter.
- Bake Pancakes: Place the pan in the preheated oven and bake for about 15 minutes until the pancake is golden brown and a toothpick inserted in the center comes out clean. For crispier edges, bake 1-2 minutes longer.
- Cool and Serve: Remove the sheet pan from the oven and let it cool for a few minutes. Cut into squares or rectangles using a knife or pizza cutter. Serve warm with maple syrup, fresh fruit, or powdered sugar.
Notes
- For extra fluffy pancakes, avoid overmixing the batter; lumps are okay.
- Replace milk with buttermilk for richer flavor and fluffier texture due to acidity reacting with baking powder.
- Customize by adding peanut butter swirls, cinnamon, or chopped nuts before baking.
- Divide the pan into sections to add various toppings if preferences vary.
- Mix dry ingredients ahead of time and store in an airtight container for easy morning preparation.
- This recipe is great for meal prepping; store leftovers in the fridge and reheat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 1/12th of recipe)
- Calories: 170 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
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
