Fluffy Sheet Pan Pancakes: A Fun Breakfast for Everyone!

These sheet pan pancakes are fluffy, easy to make, and perfect for feeding a crowd, transforming breakfast into a delightful experience.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups All-Purpose Flour Unbleached is best for texture.
1 cup Granulated Sugar Adjust to your sweet tooth.
1 tablespoon Baking Powder Fresh baking powder ensures fluffiness.
1 teaspoon Salt Enhances all flavors.
2 cups Whole Milk Can be swapped with almond or oat milk.
4 large Eggs Adds moisture and fluff.
1/2 cup Melted Butter Melt before using for rich flavor.
1 teaspoon Vanilla Extract Use pure for best aroma.

Equipment

Rimmed baking sheet
Mixing bowls
whisk
Spatula

Method

Step-by-Step Instructions for Sheet Pan Pancakes

Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, blend the whole milk, large eggs, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined.
Spread the batter evenly across the greased baking sheet and sprinkle your favorite toppings on top.
Bake for 15-20 minutes, until golden brown and a toothpick inserted comes out clean.
Remove from the oven, let cool slightly, cut into squares, and serve with toppings.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Allow pancakes to rest for a few minutes after baking for enhanced flavor and texture.

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