3 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
A pinch of salt
2 1/2 cups whole milk
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Non-stick cooking spray or extra butter for greasing
Directions:
Kick things off by preheating your oven to 425°F. Have your favorite sheet pan ready.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract just until combined.
Gently fold the wet ingredients into the dry ones, mixing until the batter is mostly smooth but with a few lumps—it’s okay if it’s not perfectly smooth.
Generously grease your sheet pan with non-stick spray or butter, ensuring you cover every inch to avoid sticking.
Pour the batter onto the prepared sheet pan, using a spatula to evenly spread it out.
Bake in the preheated oven for 15-20 minutes, or until the pancakes are golden brown on top and a toothpick comes out clean from the center.
Let the pancakes cool slightly in the pan, then cut into squares and serve warm with your favorite toppings and sides.
Variations & Tips:
Feel free to sprinkle blueberries, sliced bananas, or chocolate chips over the batter before baking for added flavor and fun.
Swap out whole milk for buttermilk to add a tangy twist to your pancakes; just remember to add 1/2 teaspoon of baking soda to the dry ingredients if you go this route.
If you have leftovers, these pancakes reheat wonderfully in the oven or toaster, making them perfect for quick weekday breakfasts.
For those who need it, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
Sheet Pan Pancakes are not just about easing the breakfast hustle; they’re about creating more moments to enjoy with your loved ones. Sit down, serve up, and savor the magic of a shared family meal with all the warmth and none of the wait. Here’s to making every breakfast a bit more special!
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