Sheet Pan Pancakes
These easy sheet pan pancakes are fluffy, golden, and perfect for serving a crowd. Made with simple pantry staples and customizable toppings, they eliminate the need for flipping individual pancakes.
8 Servings
Ingredients
For the Pancake Batter:
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ tablespoons baking powder
- ½ teaspoon salt
- 2¼ cups milk
- 2 large eggs
- ⅓ cup unsalted butter melted
- 2 teaspoons vanilla extract
Optional Toppings:
- ¼ cup raspberry jam
- ¼ cup fresh sliced strawberries
- ¼ cup fresh blueberries
- ¼ cup semi-sweet chocolate chips
- ¼ cup sliced bananas
- ¼ cup warmed peanut butter Nutella, Biscoff spread, or additional jam
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (218°C). Lightly grease a 13×18-inch half-sheet baking tray with cooking spray and line with parchment paper or a silicone baking mat.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Prepare the Wet Ingredients:
- In a separate bowl, combine the milk, eggs, melted butter (cooled slightly), and vanilla extract. Whisk until fully incorporated.
Combine Wet and Dry Ingredients:
- Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula. Mix until just combined. A few small lumps are acceptable; do not overmix.
Pour and Level the Batter:
- Transfer the batter to the prepared baking sheet. Use a rubber spatula to spread the batter evenly across the surface. Tap the tray gently on the counter to eliminate air bubbles.
Add Desired Toppings:
- Evenly distribute your preferred toppings across the surface of the batter. You may choose to add one topping uniformly or create different sections for variety.
Bake:
- Place the tray in the preheated oven and bake for 12 to 15 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the pancake to cool in the pan for approximately 5 minutes. Slice into squares or strips and serve warm.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all toppings (especially spreads or chocolate chips) are certified gluten-free as well.