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Fluffy Sheet Pan Pancakes from Scratch

Close-up of three golden-brown squares of blueberry sheet pan pancakes stacked on a white plate.
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Make large batch pancakes all at once on a single sheet pan. This easy baked pancakes recipe is perfect for brunch for a crowd and requires no flipping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (blueberries or chocolate chips)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a standard 13×9 inch baking sheet or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in your chosen mix-ins, like blueberries or chocolate chips.
  6. Pour the batter evenly onto the prepared sheet pan. Spread it gently to cover the bottom.
  7. Bake for 12 to 15 minutes, or until the top is set and lightly golden brown.
  8. Remove from the oven. Let it cool for a few minutes before slicing the pancake into squares.
  9. Serve immediately with your favorite toppings.

Notes

  • For a thicker pancake, use a smaller pan, like a 9×9 inch pan, and increase the baking time by 5 to 7 minutes.
  • If you want to add savory elements, omit the sugar and vanilla, and mix in 1 cup of shredded cheddar cheese and 1/2 cup cooked, crumbled sausage before baking.
  • You can prepare the batter up to 30 minutes ahead of time and store it covered in the refrigerator before pouring it onto the pan.

Nutrition

Find it online: https://mdlatdmm.com/sheet-pan-pancakes-recipe-from-scratch/