Sheet Pan Pancakes
User Reviews
4.7
Sheet Pan Pancakes
Description
Sheet Pan Pancakes create a uniform, flat pancake layer by baking the batter on a large sheet pan. The batter combines standard pancake ingredients: all-purpose flour, baking powder for lift, sugar for sweetness, salt, milk, eggs, melted butter, and vanilla extract for flavor. Mixing only until the flour disappears keeps the texture tender with some lumps acceptable.
Preheating the oven to 425°F and buttering the pan prevents sticking and helps develop a lightly crisped surface during baking. Baking for about 12–15 minutes cooks through the batter, resulting in a golden brown top with a soft crumb. The finished sheet can then be sliced into square or rectangular pieces for serving.
This approach simplifies breakfast preparation by making a large batch at once, suitable for feeding several people quickly without standing over a griddle. The pancakes can be topped before baking with ingredients like berries or chocolate chips for additional flavor and texture.
Leftover pancakes store well up to five days refrigerated and reheat efficiently in the microwave or oven. They can also be frozen sliced individually, which helps when reheating to maintain texture and convenience.
Ingredients
- 2 ½ cups all-purpose flour all-purpose
- 3 tablespoon baking powder
- ⅓ cup sugar granulated
- ½ teaspoon salt or to taste
- 2 ½ cups milk
- 2 egg
- ½ cup butter melted, divided
- 2 teaspoon vanilla extract
Instructions
- Prep: Preheat the oven to 425℉. Brush a 17x11-inch baking sheet with 2 tbsp of the melted butter.
- Make the batter: Whisk the flour, baking powder, sugar, and salt in a large bowl. In a separate bowl, whisk the milk, eggs, and the remaining melted butter together. Pour the wet ingredients into the dry ingredients and stir just until you see no more flour. It's okay to have some lumps.
- Bake: Pour the batter into the prepared baking sheet and even out the top with a spatula. Top with your favorite toppings, such as berries, chocolate chips or any of the other toppings mentioned in this post. Transfer the sheet pan to the oven and bake for 12-15 minutes, or until the pancake is set and cooked through and golden brown on top.
- Finish: Take the pancake out of the oven and let is rest for 1-2 minutes before slicing and serving. Serve with additional fruits and maple syrup.
Notes
- Leftover sheet pan pancakes keep up to 5 days airtight in the fridge; cool completely before storing.
- Reheat in microwave at short intervals or in oven at 325°F for 5-10 minutes to retain softness.
- For freezing, slice pancakes first and freeze individually on parchment-lined trays before transferring to bags.
- Thaw frozen pancakes at room temperature before reheating to ensure even warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 172kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 99mg | 4% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 269IU | 5% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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