Family coming into town? This is the recipe that will save the day and your sanity.

These Sheet Pan Pancakes are a game-changer for breakfast or brunch, allowing you to bake a large batch of fluffy pancakes all at once with minimal flipping. It’s a convenient and delicious way to feed a crowd or prep for a busy week.

Sheet Pan Pancakes

Ingredients:

Instructions:

1. Preheat Oven & Prep Pan: Preheat your oven to 425°F (220°C). Line a standard large baking sheet (like a 13×18 inch half-sheet pan) with parchment paper or spray it generously with non-stick spray.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the whole milk, buttermilk, large egg, vegetable oil, and vanilla extract until well combined.
4. Mix Batter: Pour the dry ingredients into the wet mixture and whisk until just incorporated and smooth. Be careful not to overmix; a few small lumps are fine.
5. Add Blueberries & Pour: If using, gently fold in the blueberries. Pour the pancake mixture evenly into the lined baking sheet.
6. Bake: Place the baking sheet in the preheated oven and bake for 13-15 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
7. Cool & Serve: Remove the baking sheet from the oven and let it cool for about 10 minutes before slicing and serving with maple syrup.