Sheet Pan Pancakes

sheet pancakes with fresh fruit and syrup

Skip flipping pancakes over a hot griddle and make my easy and fluffy Sheet Pan Pancakes instead! Great for busy mornings or large groups!

Course Breakfast

Cuisine American

Keyword sheet pan pancakes

Prep Time 10

Cook Time 10

Total Time 30

Servings

Calories 379kcal

Author Melissa Rose

Ingredients

Dry Ingredients:

3 cups all-purpose flour
½ cup granulated sugar
2 tablespoons baking powder note: this is tablespoons (not teaspoons!) and baking powder (not baking soda!)
2 teaspoons kosher salt
Optional: 1 teaspoon cinnamon

Wet Ingredients:

2 large eggs
2 teaspoons vanilla extract
½ cup melted unsalted butter (i.e. 1 stick)
2 cups milk 1%, 2%, or whole
½ cup water

Instructions

In a large mixing bowl, whisk together all-purpose flour (3 cups), granulated sugar (½ cup), baking powder (2 tablespoons), kosher salt (2 teaspoons) and cinnamon (optional: 1 teaspoon).
Add eggs (2 large), vanilla extract (2 teaspoons), melted unsalted butter (½ cup, i.e. 1 stick), milk (2 cups) and water (½ cup) to large bowl and stir until just combined (it can be a little lumpy, doesn't need to be totally smooth!).
Spread on a parchment-lined rimmed half-sheet pan.
Bake at 350℉ for 10-12 minutes or until firm. The pancakes won't brown, so they can be a little deceiving, but they bake up quickly.
Cut into squares and top with butter, syrup, fresh fruit, and whipped cream!

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. Based on 8 servings of sheet pan pancakes and does not include toppings.

Nutrition