Sheet Pan Pancakes
Ingredients
- 2 call-purpose flour*
$0.36
- ¼ cgranulated sugar
$0.24
- 1 tbspbaking powder
$0.13
- ¾ tspsalt
$0.03
- 1 ½ cmilk
$0.27
- 2 largeeggs
$1.34
- 4 tbspbutter
- 1 tspvanilla extract
$0.65
- cooking spray
- fresh strawberries
- blueberries
- chocolate chips
- peanut butter and fruit jam
Directions
- 1
Preheat the oven to 425°F / 220C / 200C fan or Gas Mark 7. In a large bowl whisk together the flour, sugar, baking powder, and salt.
- 2
In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
- 3
Generously coat a 11x17-inch rimmed baking sheet with cooking spray. If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.
- 4
Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
- 5
Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
- 6
Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
- 7
Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!
Sheet Pan Pancakes
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Based on 18 ratings
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About this Recipe
Tired of standing over a hot griddle, flipping pancakes one by one, while everyone else enjoys their breakfast? These Sheet Pan Pancakes are your ultimate weekend solution, transforming breakfast into a breeze with minimal effort.
Why This Recipe Works
This innovative approach to a breakfast classic is designed for ultimate convenience. By baking pancakes on a single sheet pan, you eliminate the tedious flipping and serve a crowd-pleasing meal all at once. The genius lies in its simplicity: these pancakes are incredibly easy to whip up, making chaotic mornings a thing of the past. Plus, they're freezer-friendly, perfect for smart breakfast meal prep throughout the week.
What to Expect
Imagine soft, fluffy pancakes with golden edges, ready to be customized with your favorite toppings. Each bite offers that comforting, classic pancake flavor you crave, but without the usual fuss. This recipe delivers a warm, inviting breakfast experience that feels special, yet requires surprisingly little effort, allowing you to actually enjoy leisurely mornings with your family.
Customization & Variations
The beauty of sheet pan pancakes is how easily they adapt to everyone's tastes. You can divide the pan into sections before baking to create different flavor profiles. Some popular ideas include:
- Swirling in peanut butter and fruit jam for a PB&J twist.
- Scattering chocolate chips over one section for a sweet treat.
- Adding a colorful mix of fresh blueberries or sliced strawberries for fruity goodness.
Serving & Context
These Sheet Pan Pancakes are ideal for bustling weekend breakfasts, leisurely brunches, or even a quick weekday meal prep option. Slice them into squares or strips and serve them with maple syrup, a dollop of whipped cream, or extra fresh fruit for a delightful start to any day.