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.



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


  1. Preheat the Oven: Preheat your oven to 425°F and make sure you’ve got your favorite sheet pan handy.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Mix Wet Ingredients: In another bowl, beat the milk, eggs, melted butter, and vanilla extract until just combined.
  4. Combine Ingredients: Carefully fold the wet ingredients into the dry, stirring until the mixture is mostly smooth but with some small lumps remaining.
  5. Prepare the Sheet Pan: Generously grease your sheet pan with non-stick spray or butter, making sure you reach every corner.
  6. Pour the Batter: Pour the batter onto the sheet pan, using a spatula to spread it evenly.
  7. 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.
  8. Serve: Let the pancake cool slightly, then cut it into squares and serve up with your choice of toppings and sides.

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