Sheet Pan Pancakes
Sheet pan pancakes are light, soft and fluffy pancakes baked in the oven on a sheet pan. These sheet pancakes can be topped with your favorite toppings and have the same flavor and texture as classic pancakes. Plus, these baked pancakes make enough to feed the whole family all at once.
Equipment
- 1 sheet pan (11 x 18-inches)
Ingredients
- 2½ cups (300 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (480 ml) milk, room temperature
- ¼ cup (60 ml) unsalted melted butter
Instructions
- Preheat the oven to 425 F (218 C). Lightly grease a clean 13 x 18 inch (33 x 45 cm) sheet pan with a tablespoon of butter.
- In a mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Set aside.2½ cups (300 g) all purpose flour, ¼ cup (50 g) granulated sugar, 2 tablespoons baking powder, ½ teaspoon salt
- In another bowl, whisk the eggs until smooth. Whisk in the milk, vanilla extract and melted butter together until smooth and well combined. Whisk the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. A few lumps are just fine.2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 cups (480 ml) milk, room temperature, ¼ cup (60 ml) unsalted melted butter
- Evenly pour the pancake batter onto the prepared baking sheet. Top the pancakes with any of your preferred toppings. If using the same topping for the entire pan, use up to 1 - 1 ½ cups. If more than one topping is being used, divide the pan and top sections of the pancake batter with each type of topping.
- Bake the pancakes in the oven for 15 - 17 minutes or until the top is golden brown. Serve as soon as possible. I like topping my fluffy homemade oven baked pancakes with fresh fruit, powdered sugar and maple syrup.
Notes
Store: Place the pancakes in an airtight container in the fridge for up to 3 days. These pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
Optional Pancake Toppings: Feel free to use any pancake toppings you like. I suggest around ¼ cup of any toppings per ¼ of the sheet pan. I personally love chocolate chips, fresh seasonal berries, Nutella or banana slices with warm peanut butter drizzled on top after baking. I also love sprinkling cinnamon sugar by mixing 1 ½ tablespoons melted butter with 1 tablespoon brown sugar and ¼ teaspoon ground cinnamon.
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