Sheet Pan Pancakes
Sheet pan pancakes are a simple, no-flip, one-pan breakfast hack that makes mornings easy and delicious. Perfect for family-friendly brunches or quick weekday breakfasts.
Ingredients
- 2 cups all-purpose flour (King Arthur or Bob’s Red Mill)
- 2 tbsp granulated sugar (or sub honey or maple sugar)
- 2 tsp baking powder (aluminum-free if you prefer)
- ½ tsp fine sea salt
- 2 cups milk (whole, 2%, almond, or oat for a dairy-free twist)
- 2 large eggs (room temperature)
- ¼ cup unsalted butter (or coconut oil, melted and cooled)
- 1 tsp pure vanilla extract (Trader Joe’s or Nielsen-Massey recommended)
- Optional mix-ins
Instructions
- Preheat oven to 425°F (220°C) and place a rimmed quarter sheet pan (9×13") in the oven to heat.
- In a large bowl, whisk flour, sugar, baking powder, and salt until combined.
- In a separate bowl, beat eggs, then whisk in milk, melted butter, and vanilla until smooth.
- Pour wet mix into dry ingredients and stir gently until no lumps remain.
- Carefully remove hot pan, brush with melted butter, pour in the batter, and add optional toppings.
- Bake for 12-16 minutes until edges are golden and the center springs back when touched.
- Let rest 2-3 minutes, then slice and serve warm with toppings of choice.
Notes
For a thicker batter, add a teaspoon of milk. Use a 9x13" quarter sheet pan for ideal thickness. Preheating the pan ensures crisp edges. Check doneness by poking the center with a toothpick. Enjoy easy, delicious sheet pan pancakes!
Love this recipe?Follow us at @Recipecs for more