Sheet Pan Pancakes
Sheet pan pancakes are a game-changer for breakfast lovers, offering a fluffy, golden pancake baked to perfection in a single pan.
Servings: 8 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Rimmed Baking Sheet
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Forms the base of the pancake batter.
- 2 tablespoons Sugar Enhances the overall flavor.
- 1 tablespoon Baking powder Crucial for creating light and airy pancakes.
- 1/2 teaspoon Baking soda Helps to lighten the batter.
- 1/2 teaspoon Salt Balances sweetness and enhances flavors.
Wet Ingredients
- 2 large Eggs Adds richness and moisture.
- 2 cups Milk Adds liquid and tenderness.
- 1/4 cup Vegetable oil or melted butter Essential for moisture and flavor.
- 1 teaspoon Vanilla extract Enhances the overall taste.
Optional Toppings
- Fresh fruits (e.g., blueberries, bananas, strawberries) For added flavor and color.
- Chocolate chips For a sweeter version.
- Nuts For added crunch.
- Maple syrup For serving.
- Whipped cream For serving.
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a rimmed baking sheet by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
- In a separate bowl, whisk together the eggs, milk, oil or melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- If desired, fold in any mix-ins like chocolate chips or fruits.
- Pour the batter evenly onto the prepared baking sheet and smooth the top.
- Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes, then cut into squares and serve warm with toppings.
Notes
Feel free to customize with your favorite toppings and mix-ins!