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The Ultimate Easy Sheet Pan Pancakes (From Scratch or Mix Option)

Four square pieces of fluffy sheet pan pancakes stacked on a plate, drizzled generously with maple syrup.
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Make fluffy, golden pancakes for a crowd without standing at the stove. This easy sheet pan pancakes recipe bakes all at once, saving you time and cleanup. You can use your favorite pancake mix or make them from scratch.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons melted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • Optional additions: 1 cup blueberries or chocolate chips

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a standard 13×18 inch half sheet pan generously with butter or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar for the from-scratch version. If using a pancake mix, follow the package directions for the amount of batter needed for a 13×18 pan.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine for fluffy baked pancakes.
  5. Gently fold in any desired additions like blueberries or chocolate chips.
  6. Pour the batter evenly onto the prepared sheet pan. Spread it gently to cover the bottom surface.
  7. Bake for 12 to 15 minutes, or until the edges are set and the top is lightly golden brown. If you used a mix, check the package instructions for baking time.
  8. Remove the sheet pan from the oven. Let it cool for a few minutes before slicing the pancakes into squares.
  9. Serve immediately with your favorite toppings like maple syrup or fresh fruit. This is a great quick breakfast idea.

Notes

  • For a protein boost, substitute half the flour with a high-protein mix like Kodiak Cakes mix if you are not using a pre-made mix.
  • To make this a make ahead breakfast, you can bake the pancakes, let them cool completely, cover them, and refrigerate for up to three days. Reheat slices in the toaster or microwave.
  • If you prefer savory sheet pan pancakes, omit the sugar and vanilla, and fold in 1 cup of shredded cheddar cheese and 1/2 cup of cooked, crumbled sausage into the batter before baking.

Nutrition

Find it online: https://cookingbycarla.com/sheet-pan-pancakes-easy-oven-baked-recipe/