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Sheet Pan Pancakes Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 3 cups (375 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon fine sea salt
  • 2 1/2 cups (590 ml) whole milk
  • 2 large eggs
  • 1/2 cup (113 g) unsalted butter, melted
  • 2 teaspoons vanilla extract

Method
 

  1. Preheat oven to 425°F (220°C). In a large bowl, whisk the flour, sugar, baking powder, and salt.
  2. In another bowl, whisk the milk, eggs, melted butter, and vanilla. Pour into the dry ingredients and fold until just combined; batter will be lumpy.
  3. Grease an 18x13-inch half-sheet pan and pour the batter in. Spread it evenly and bake 12 to 15 minutes until golden and a toothpick comes out clean.
  4. Let the pancake rest 2 minutes, then cut into squares and serve warm with butter and syrup.

Notes

If you like buttermilk pancakes, swap the whole milk for buttermilk and reduce the baking powder to 1 tablespoon plus 1 teaspoon baking soda. Scatter fresh blueberries or chocolate chips over the batter before it goes into the oven for an easy twist.