Sheet Pan Pancakes
Thick, golden, and tender pancakes baked in a sheet pan for easy serving, perfect for busy mornings and family brunches.
Ingredients
For the Base
- 2 cups all-purpose flour Use whole wheat pastry flour for a nuttier taste.
- 2 tablespoons sugar Can substitute with coconut sugar or maple sugar.
- 1 tablespoon baking powder Necessary for lift; do not substitute directly with baking soda.
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs Can substitute with egg replacer or ground flaxseed for a vegan option.
- 2 cups milk Any milk type can be used; plant milks may alter texture.
- 1/4 cup melted butter Can be substituted with melted coconut oil for dairy-free.
- 1 teaspoon vanilla extract Optional, can be replaced with a pinch of cinnamon.
To Serve (Optional)
- Syrup
- Fruit
- Whipped cream
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Spray a large baking sheet with cooking spray or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Baking
- Pour the batter onto the prepared baking sheet and spread evenly. Bake for 15-20 minutes until puffed and golden brown.
Serving
- Remove from the oven, cool for a few minutes, then slice into squares. Serve warm with desired toppings.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing to keep pancakes tender. Can be made ahead and stored for a few days.