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–+ servings
A slice of sheet pan pancake topped with fresh berries and syrup, perfect for busy mornings.

Sheet Pan Pancakes

Sheet pan pancakes are a simple and quick breakfast option, perfect for busy mornings. This recipe makes a large batch that can be easily reheated.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract

Equipment

  • Sheet pan
  • large bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 13x18 inch baking sheet.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
  5. Pour the batter onto the prepared baking sheet and spread it evenly.
  6. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  7. Cut into squares and serve immediately with your favorite toppings like syrup, fruit, or whipped cream.

Notes

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.

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