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Sheet Pan Pancakes

These oven-baked Sheet Pan Pancakes eliminate the hassle of flipping individual pancakes, delivering evenly cooked, golden squares that are fluffy in the center and slightly crisp at the edges.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups milk
  • 4 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
For Serving
  • Berries, syrup, and powdered sugar

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a 13x18-inch sheet pan with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until uniform.
  3. In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and stir with a spatula until just combined, with a few small lumps remaining.
  5. Pour batter onto the prepared pan and spread it evenly to the edges.
Baking
  1. Bake for 15–20 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
  2. Let the sheet pan cool for 5 minutes, then slice into squares.
  3. Serve warm with berries, syrup, or powdered sugar.

Notes

For a gluten-free option, use a 1:1 gluten-free flour blend. To make dairy-free, substitute milk with nut milk and eggs with a suitable replacement.