Sheet Pan Pancakes
Sheet pan pancakes are the easiest way to make a pancake breakfast! No forming pancakes and no flipping, this recipe makes fluffy pancakes a cinch.
Prep Time10 minutes mins
Cook Time12 minutes mins
Course: Breakfast
Cuisine: American
Keyword: homemade pancakes, pancakes
Servings: 12
Calories: 161kcal
- 2 1/2 cups whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 8 tablespoons melted butter 1 stick
- toppings of your choice strawberries, blueberries, bananas, chocolate chips
Pre-heat oven to 425 degrees F.
Add the dry ingredients to a bowl and whisk together.
Next, add the wet ingredients to the dry and combine. (do not over mix - you will have lumps - this is normal).
Spray a 18x13 inch baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly.
Top with your favorite toppings, such as berries, chocolate, or nuts.
Bake for 12-15 minutes, or until the pancake is set and cooked through and golden brown on top.
Take the pancake out of the oven and let is rest for 1-2 minutes before slicing and serving. Serve with additional fruits and maple syrup.
Calories: 161kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 216mg | Potassium: 313mg | Fiber: 1g | Sugar: 6g | Vitamin A: 82IU | Calcium: 154mg | Iron: 2mg