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Quick and Easy Sheet Pan Pancakes Recipe

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★★★★★

4.7 from 736 reviews

Quick and Easy Sheet Pan Pancakes offer a simple, hands-off way to enjoy fluffy pancakes all at once, baked evenly in a single sheet pan. Perfect for busy mornings or feeding a crowd, this recipe combines classic pancake ingredients with a convenient baking method that guarantees light, golden pancakes with minimal effort.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 ¾ cups milk
  • 2 eggs
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract

Optional Toppings

  • Melted chocolate
  • Berries (e.g., blueberries)
  • Sliced banana
  • Any topping of your choice

Instructions

  1. Preheat and Prepare Pan: Start by preheating your oven to 425°F (220°C). Grease a 9×13-inch sheet pan with butter or cooking spray to prevent sticking, and if desired, line the pan with parchment paper for extra assurance.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening agents and base flavors for fluffy pancakes.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. The butter provides richness, and the eggs act as a binder to hold the batter together.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir gently until just combined. Some lumps are okay—avoid overmixing to keep pancakes light and tender.
  5. Pour Batter into Pan: Evenly spread the batter into the prepared sheet pan, smoothing it to the edges. Sprinkle your choice of toppings like chocolate chips, berries, or sliced banana on top before baking.
  6. Bake: Place the pan in the oven and bake for about 15 minutes until the pancake is golden brown and a toothpick inserted in the center comes out clean. For slightly crispier edges, bake for an additional 1-2 minutes if desired.
  7. Cool and Serve: Remove the pan from the oven and let it cool a few minutes. Cut the sheet pancake into squares or rectangles using a knife or pizza cutter. Serve warm with maple syrup, fresh fruit, or powdered sugar.

Notes

  • Do not overmix the batter; a few lumps are fine to keep pancakes fluffy.
  • You can customize toppings based on preference—try nuts, chocolate chips, or fresh fruit.
  • Using parchment paper makes cleanup easier and helps prevent sticking.
  • For gluten-free versions, substitute the all-purpose flour with a gluten-free flour blend.
  • Leftover sheet pan pancakes can be refrigerated and reheated in the oven or toaster for quick breakfasts.

Keywords: Sheet Pan Pancakes, Easy Pancake Recipe, Baked Pancakes, Breakfast, Brunch, One Pan Pancakes, Quick Pancakes

Find it online: https://amayaharis.com/quick-and-easy-sheet-pan-pancakes-recipe/