Sheet Pan Pancakes
Delicious Sheet Pan Pancakes are easy to make, fluffy, and perfect for breakfast gatherings.
Equipment
- baking sheet
Ingredients
- 2 cups all-purpose flour
- 0.25 cups granulated sugar
- 1 tablespoon baking powder
- 0.75 teaspoon salt
- 1.5 cups milk
- 2 large eggs
- 4 tablespoon butter, melted
- 1 teaspoon vanilla extract
- cooking spray
Optional Toppings
- fresh strawberries, sliced
- blueberries
- chocolate chips
- peanut butter and fruit jam
Instructions
- Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
- In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
- Generously coat a 11×17-inch rimmed baking sheet with cooking spray. If necessary, use some parchment paper.
- Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
- Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section.
- Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
- Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Serve warm with syrup and extra toppings if you like. Enjoy!
Notes
I added about ¼ cup of chocolate chips and blueberries. For the strawberries and PB&J swirl, I simply eyeballed it until I filled up each section.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 2mgCalcium: 150mgIron: 1mg
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