Sheet Pan Pancakes
A delightful twist on classic pancakes, easy to make and perfect for serving 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
- Optional toppings: syrup, berries, chocolate chips
Instructions
- Preheat the oven to 425°F (220°C) and grease a large baking sheet.
- Whisk together the flour, sugar, baking powder, and salt.
- Mix the milk, eggs, melted butter, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter onto the prepared sheet pan and spread it evenly.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Let cool for a few minutes, then cut into squares and serve with toppings.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to one month. Reheat in toaster or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Find it online: https://doughgirlbylea.com/sheet-pan-pancakes-3/