Breakfast just got better. My family requests this weekly now!
Sheet pan pancakes are a game-changer for breakfast lovers. This method allows you to make a large batch of pancakes in the oven, saving time and effort. It’s perfect for feeding a crowd or meal prepping for the week. In this comprehensive guide, we’ll explore everything from the basics to advanced tips and variations.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Sugar | 2 tablespoons |
| Baking powder | 3 teaspoons |
| Salt | A pinch |
| Whole milk | 2 1/2 cups |
| Eggs | 2 large |
| Unsalted butter, melted | 6 tablespoons |
| Pure vanilla extract | 1 teaspoon |
| Non-stick cooking spray or extra butter for greasing | As needed |
Instructions:
- Preheat the Oven: Preheat your oven to 425°F and make sure you’ve got your favorite sheet pan handy.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, beat the milk, eggs, melted butter, and vanilla extract until just combined.
- Combine Ingredients: Carefully fold the wet ingredients into the dry, stirring until the mixture is mostly smooth but with some small lumps remaining.
- Prepare the Sheet Pan: Generously grease your sheet pan with non-stick spray or butter, making sure you reach every corner.
- Pour the Batter: Pour the batter onto the sheet pan, using a spatula to spread it evenly.
- Bake: Slide that pan into the oven and bake for about 15-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Serve: Let the pancake cool slightly, then cut it into squares and serve up with your choice of toppings and sides.
