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sheet pan pancakes
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Sheet Pan Pancakes

The perfect pancake recipe to feed a large family or crowd. Light and fluffy pancakes full of buttery flavor that are perfect for breakfast.
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 15 large pancake squares
Calories 141kcal
Author Jenna Shaughnessy

Ingredients

  • 6 tablespoons butter melted and partially cooled
  • 2¼ cups milk or buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • ¼ cup sugar
  • 5 teaspoons baking powder
  • ¾ teaspoon salt
US Customary - Metric

Instructions

  • Preheat oven to 400°F and butter a standard baking sheet (mine measures 18x13)
  • In a small bowl, whisk together butter, milk, eggs and vanilla.
  • In a larger mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the wet ingredients to the dry ingredients and mix until everything is thoroughly combined. Don't worry if your batter looks lumpy. Pour the batter into the prepared baking sheet, and spread it out in an even layer.Allow to rest for 2 minutes.
  • Bake for about 20 minutes. It should be puffed up and golden, but won't brown too much on the top.
  • Remove from the oven, allow to cool slightly before cutting into squares and serving with butter, maple syrup or any other toppings you like!

Nutrition

Serving: 2g | Calories: 141kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 312mg | Potassium: 93mg | Fiber: 1g | Sugar: 6g | Vitamin A: 105IU | Calcium: 134mg | Iron: 1mg