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Easy Sheet Pan Pancakes

Close-up of a square slice of fluffy blueberry sheet pan pancakes with a golden top.
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Make fluffy pancakes for a crowd without flipping using this simple sheet pan baking method. This recipe works well with homemade batter or pancake mix.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • Optional: 1 cup blueberries or chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a standard 13×18 inch half sheet pan well.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. If using, gently fold in blueberries or chocolate chips.
  6. Pour the batter evenly onto the prepared sheet pan. Spread it gently to cover the bottom.
  7. Bake for 15 to 20 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
  8. Remove from the oven. Cut into squares immediately while still in the pan.
  9. Serve warm with your favorite toppings.

Notes

  • For a quicker version, substitute the dry ingredients and wet ingredients with the contents of one large box (about 32 ounces) of pancake mix, following the package directions for liquid amounts, then bake as directed above.
  • To make this a make-ahead breakfast, bake completely, cool, cover, and refrigerate for up to 3 days. Reheat individual servings in the microwave.
  • For savory pancakes, omit sugar and vanilla. Add 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 cup shredded cheddar cheese, and 1/2 cup cooked, crumbled sausage to the batter before baking.

Nutrition

Find it online: https://magazinemeal.com/sheet-pan-pancakes-easy-oven-baked-recipe/