Sheet Pan Pancakes

5 from 3 votes

These Sheet Pan Pancakes are a quick and easy way to make tasty, fluffy pancakes in the oven! It’s the perfect recipe to feed a crowd or to make for a delicious weekend brunch.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Sheet Pan Pancakes

Servings: Servings

Calories: 261kcal

Author: Jill

Ingredients

2 ½ cups all-purpose flour spooned into cup and leveled.
2 Tablespoons granulated sugar
2 Tablespoons baking powder
½ teaspoon salt
2 cups milk at room temperature
2 eggs room temperature
4 Tablespoons butter divided.
1 teaspoon vanilla extract

Instructions

Preheat the oven to 425 degrees.
Take a 13 x 18 sheet pan and either line it with parchment paper or generously grease with cooking spray.
In a large bowl, add the flour, sugar, baking powder and salt. Whisk together to combine.
Create a well in the dry ingredients and add the milk, eggs, vanilla and 4 Tablespoons of butter that has been melted.
Break the yolks and slowly whisk to combine until just incorporated. Do not overmix.
Pour the pancake batter onto the sheet pan and tilt the pan allowing it to spread evenly.
Add your topping to the entire pan or divide in half or quadrants to create several varieties of pancakes.
Bake for 20 minutes or until lightly brown.
Remove to a wire rack to cool slightly before using a pizza cutter to divide the pancakes into rectangles.
Serve immediately with syrup and/or extra toppings.

Video

Notes

Topping options are endless!
Ideas: fresh fruit, chocolate chips, any other baking chip, brown sugar mixed with melted butter to create a streusel swirl (which is what I did), M&M’s, etc.

It would be easy to get creative with this. You could make it patriotic for the Fourth of July, add pumpkin to make pumpkin pancakes, etc.

Nutrition