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Sheet Pan Pancakes

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Sheet Pan Pancakes are fluffy, oven-baked pancakes made in one pan—perfect for serving a crowd without flipping individual batches. They’re quick, customizable, and ideal for busy mornings or brunch.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings (24 squares)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups milk (2% or whole milk)
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh berries (optional, such as sliced strawberries or blueberries)

Instructions

  1. Preheat oven to 425°F (220°C). Grease a 13×18-inch sheet pan or line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Pour batter into the prepared pan and spread evenly with a spatula.
  6. If using berries, scatter them evenly on top of the batter.
  7. Bake for 15–17 minutes, until set and lightly golden. Center should spring back when pressed.
  8. Let cool slightly, then slice into 24 squares. Serve warm with syrup or desired toppings.

Notes

  • Do not overmix the batter to keep pancakes light and fluffy.
  • Customize with berries, chocolate chips, banana slices, or cinnamon swirl.
  • Best served warm but can be made ahead and reheated.
  • Freeze individual slices for quick breakfasts later.

Nutrition

Find it online: https://savorymomskitchen.com/sheet-pan-pancakes/