Sheet Pan Pancakes

Pancakes are a breakfast classic that never fails to bring smiles to the table. However, making individual pancakes can be time-consuming and often leaves the cook standing by the stove while everyone else enjoys their meal. Enter Sheet Pan Pancakes, a game-changer that allows you to enjoy this beloved breakfast treat with far less hassle. By baking the batter all at once in a sheet pan, you get to spend more time with your loved ones and less time flipping pancakes. This method not only saves time but also ensures that everyone gets to enjoy warm, fluffy pancakes together.

I first discovered the concept of Sheet Pan Pancakes during a busy weekend when I was hosting a brunch for friends. I wanted to serve something that everyone would love but didn’t want to be stuck in the kitchen. The idea of baking pancakes in the oven seemed too good to be true, but it turned out to be a delightful solution. The pancakes were perfectly cooked, golden brown, and incredibly fluffy. They were such a hit that I’ve been making them ever since, especially for large gatherings and lazy Sunday mornings.

Let’s dive into the detailed steps of making these delicious Sheet Pan Pancakes, ensuring each step is clear and easy to follow.

INGREDIENTS:

3 cups all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

A pinch of salt

2 1/2 cups whole milk

2 large eggs

6 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

Non-stick cooking spray or extra butter for greasing

DIRECTIONS:

Step 1: Preheat the Oven

Kick things off: Begin by preheating your oven to 425°F (220°C). This high temperature will help the pancakes rise quickly and achieve a golden-brown crust.

Prepare the Sheet Pan: Have your favorite sheet pan ready. A standard 18×13 inch sheet pan works best for this recipe. Generously grease the pan with non-stick cooking spray or butter, ensuring you cover every inch to avoid sticking.

Step 2: Mix the Dry Ingredients

Combine dry ingredients: In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 tablespoons of sugar, 3 teaspoons of baking powder, and a pinch of salt. Mixing these ingredients well ensures that the baking powder is evenly distributed, which helps the pancakes rise uniformly.

Step 3: Mix the Wet Ingredients

Combine wet ingredients: In a separate bowl, mix 2 1/2 cups of whole milk, 2 large beaten eggs, 6 tablespoons of melted butter (cooled slightly), and 1 teaspoon of pure vanilla extract. Stir until just combined. The melted butter should be cool enough not to cook the eggs but still liquid …