Tired of flipping pancakes? Try these Sheet Pan Pancakes! They only take a few minutes to mix together the batter, then everything cooks together in a pan making breakfast a breeze.
Course Breakfast
Cuisine American
Keyword breakfast, easy pancakes, pancake recipe, sheet pan pancakes
Preheat the oven to 425ºF. Grease a 13x18-inch baking pan with nonstick cooking spray, or use a sheet of parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, (or I like to use a large liquid measuring cup), whisk together the milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix just until combined. It’s ok if there are some lumps, but they shouldn’t be very big.
Pour this mixture into the prepared baking pan. If desired, add fruit to the top of the batter, distributing it evenly.
Transfer to the oven and bake until cooked through in the center, about 15-17 minutes. You can test that it’s done by lightly touching the middle of the pancake - if it bounces back, it is done.
Let the pancake cool for a couple minutes, then cut into 24 slices and serve.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include optional fruit or any toppings.