Description
These easy sheet pan pancakes are perfect for feeding a crowd or meal prepping. With just five basic ingredients and no flipping required, they bake up crispy on the edges and fluffy on the inside in under 30 minutes.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3 tablespoons (35g) granulated sugar
- 1 tablespoon (10g) baking powder
- 1 teaspoon (5g) salt
- 1 ¾ cups (420ml) milk
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (30g) butter, melted
Instructions
- Preheat oven to 425°F (220°C). Grease a 12×18 inch sheet pan generously with butter or oil.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until no clumps remain.
- In a separate bowl or measuring jug, whisk together the milk, eggs, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Gently whisk to combine, stopping as soon as the flour is moistened. Do not overmix; small lumps are okay.
- Pour the batter onto the prepared sheet pan. Use an offset spatula to spread it evenly into a layer about ¼ inch thick, reaching the edges.
- Bake for 15-20 minutes, or until the edges are golden brown and crisp, and the center is set.
- Remove from oven and let cool for 5 minutes to set. Cut into squares or triangles and serve warm.
Notes
Do not overmix the batter to ensure fluffy pancakes. High heat (425°F) is crucial for crispy edges. If using a 9×13 inch pan, double the batch or adjust baking time to 20-25 minutes. These freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/1
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Keywords: sheet pan pancakes, breakfast for a crowd, easy pancakes, meal prep breakfast, kid-friendly breakfast, 5-ingredient recipe