Sheet Pan Pancakes
Fluffy, customizable pancakes baked on a sheet pan for a hassle-free breakfast perfect for feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Toppings (e.g., berries, chocolate chips, syrup)
Instructions
- Preheat the oven to 425°F (220°C) and grease a large baking sheet thoroughly.
- Combine the flour, sugar, baking powder, and salt in a large mixing bowl and whisk together.
- Whisk the milk, eggs, melted butter, and vanilla extract in another bowl until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Sprinkle your favorite toppings on top of the batter.
- Bake for 15-20 minutes, or until golden brown and a toothpick comes out clean.
- Cool for a few minutes before slicing and serving.
Notes
These pancakes can be customized with various toppings and stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 103mg
Find it online: https://doughgirlbylea.com/sheet-pan-pancakes-2/