Easy Fluffy Sheet Pan Pancakes
Make a large batch of fluffy pancakes all at once on a single sheet pan. This no-flip method simplifies breakfast for crowds or meal prepping.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup blueberries or chocolate chips (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 13×18 inch rimmed baking sheet well or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
- Pour the batter evenly onto the prepared sheet pan. Spread it gently to cover the bottom.
- If using, sprinkle blueberries or chocolate chips evenly over the top of the batter.
- Bake for 15 to 20 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Remove from the oven. Let it cool for a few minutes before slicing into squares.
- Serve immediately with your favorite toppings.
Notes
- For easy removal, use parchment paper that hangs over the sides of the pan.
- If you prefer a thinner layer, use a larger sheet pan, but adjust the baking time slightly.
- Leftover pancake squares reheat well in a toaster oven or microwave.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 3
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 7
- Cholesterol: 55