Description

Sheet Pan Pancakes are fluffy, oven-baked pancakes made all at once in a single pan. No flipping required—just mix, pour, bake, and slice. They’re easy, customizable, and perfect for feeding a crowd or meal prepping breakfast.

Ingredients

2 cups all-purpose flour
2 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1 3/4 cups milk
2 large eggs
1 tsp vanilla extract
1/4 cup melted butter or oil
Optional toppings:
1/2 cup fresh berries
1/3 cup chocolate chips
1 banana, sliced
1/4 cup chopped nuts
1/2 tsp cinnamon

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Instructions

Preheat your oven to 425°F (220°C). Lightly grease or line a 9×13-inch rimmed sheet pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, mix the milk, eggs, vanilla extract, and melted butter until smooth.
Combine the wet and dry ingredients and stir until just mixed—do not overmix.
Pour the batter into the prepared sheet pan and spread it evenly.
Sprinkle desired toppings or mix-ins over the batter.
Bake for 12–15 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool for a few minutes, then slice into squares or rectangles and serve.

Notes

Do not overmix the batter to keep the pancakes fluffy.Use fresh baking powder for the best rise.Swap regular milk with buttermilk for a richer flavor.Make it dairy-free with plant-based milk and oil.Great for meal prep—freeze individual slices for busy mornings.

Nutrition

Serving Size: 1 slice (1/8 of pan)
Calories: 210
Sugar: 5g
Sodium: 270mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg