Description
This easy Sheet Pan Pancake recipe makes fluffy, golden pancakes for the whole family on one baking sheet. No flipping, no batches — just pour, top, bake, and serve. Ready in 25 minutes.
Ingredients
2½ cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder (aluminum-free recommended)
½ teaspoon salt
2 cups whole milk
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Cooking spray or additional butter for greasing
Optional toppings: chocolate chips, fresh blueberries, sliced strawberries, sliced bananas, chopped pecans or walnuts, rainbow sprinkles
Instructions
1. Preheat oven to 425°F. Generously grease a 13×18-inch rimmed half sheet pan with cooking spray or butter. Line with parchment paper if your pan tends to stick.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Make a well in the center and add the milk, eggs, melted butter, and vanilla extract. Whisk gently until just combined. Small lumps are fine — do not overmix.
4. Pour the batter onto the prepared sheet pan. Spread evenly with a spatula or tap the pan gently on the counter.
5. Add desired toppings. You can divide the pan into sections for different toppings.
6. Bake on the center rack for about 15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Let cool for 2 minutes, then slice into 8 rectangles. Serve warm with maple syrup, powdered sugar, or your favorite pancake toppings.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Cool completely, slice, place parchment between slices, and freeze in a freezer-safe bag for up to 3 months.
Reheating: Toaster or 350°F oven for 5–8 minutes. Microwave works in a pinch (20–30 seconds).
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
Do not overmix the batter — small lumps are fine and help keep the pancake fluffy.
Avoid frozen fruit as toppings; fresh fruit works best.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pan)
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg