Sheet Pan Pancakes
Sheet pan pancakes offer a simplified and delicious way to make breakfast for a crowd. Producing tender, airy slices with little effort, this technique opens the door to easy customization via a range of flavorful toppings, making it perfect for laid-back mornings or entertaining.
Ingredients
- 4 large eggs lightly beaten
- 2½ cups milk
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil or melted butter we use vegetable oil in the videos
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- Add-ins of choice fresh fruit, chocolate chips or nuts, etc.
Instructions
- Your oven should be preheated to 375°F (190°C). Spray a large sheet pan with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, salt and granulated sugar just until dry ingredients are evenly mixed.
- Make a well in the center of the dry mixture. Add the milk, beaten eggs, vanilla extract, and oil or melted butter. Gently stir until the mixture is just combined — overmixing can lead to a denser texture. It’s all right if you have a few lumps in the batter.
- Spread the prepared batter into the bottom of the prepared sheet pan, coming all the way to the edges. If using, sprinkle your chosen add-ins evenly across the surface.
- Put the sheet pan in the preheated oven and bake until 12 to 15 minutes. A pancake is ready when its center is set and no longer jiggles, the edges are lightly golden.
- Take out from the oven, let cool slightly and cut into squares. Serve warm with garnishes of your choice.