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Sheet Pan Pancakes: 16 Fluffy Servings Fast

sheet pan pancakes
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Make fluffy pancakes for everyone at once! This simple sheet pan method means no standing at the stove flipping individual pancakes. You can make it from scratch or use your favorite store-bought mix for super fast breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup melted butter or oil
  • 1 teaspoon vanilla extract
  • Optional Mix-ins: 1 cup berries, chocolate chips, or cooked sausage crumbles

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a standard 18×13 inch half sheet pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, milk, melted butter (or oil), and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are okay. This batter is thicker than traditional pancake batter.
  5. If using, gently fold in your chosen mix-ins (berries, chocolate chips, etc.).
  6. Pour the batter evenly onto the prepared sheet pan, spreading it gently to cover the bottom.
  7. Bake for 15 to 20 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
  8. Remove from the oven. Let it cool for a few minutes before slicing into squares or rectangles.
  9. Serve immediately with your favorite toppings like syrup, fruit, or whipped cream.

Notes

  • For a shortcut, substitute the dry ingredients with the contents of one standard box of pancake mix (like Kodiak Cakes) and follow the box’s liquid measurements, adjusting slightly for a thick pourable batter.
  • If you prefer a savory version, omit the sugar and add 1 cup of shredded cheddar cheese and 1 cup of cooked, crumbled breakfast sausage to the batter.
  • To get extra fluffy results, make sure your baking powder is fresh.
  • You can use any size sheet pan, but adjust the baking time based on the thickness of the batter. A thinner layer cooks faster.

Nutrition

Find it online: https://whiskdaily.com/sheet-pan-pancakes-easy-recipe-2/