Sheet Pan Pancakes
Sheet Pan Pancakes are a hassle-free way to enjoy fluffy, golden pancakes all at once without the need for flipping. Perfect for busy mornings or leisurely family breakfasts.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Standard flour for pancakes. Whole wheat flour can be used for a denser pancake.
- 2 tablespoons sugar
- 1 tablespoon baking powder Ensure it is fresh for proper rising.
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups milk Whole milk gives the fluffiest texture; almond or oat milk can be used for a dairy-free option.
- 4 large eggs Can be substituted with flax eggs for a vegan option.
- 4 tablespoons melted butter Use coconut oil for a dairy-free alternative.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking sheet, spreading it out evenly.
Baking
- Bake for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and cut into squares. Serve warm with your favorite toppings.
Notes
Store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze pancakes in a single layer and then transfer to a freezer bag.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gSodium: 350mgFiber: 1gSugar: 5g
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