Sheet Pan Pancakes
Delicious and easy Sheet Pan Pancakes make breakfast a breeze, serving up fluffy goodness without the hassle of flipping. Perfect for family brunches or lazy weekend mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Whisk the dry ingredients together in a large bowl.
- Combine the wet ingredients in a separate bowl and mix well.
- Mix the wet ingredients into the dry ingredients until just combined.
- Spread the batter evenly onto the prepared sheet pan.
- Bake for 15-20 minutes or until golden brown.
- Slice into squares and serve with toppings.
Notes
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Find it online: https://www.lunarecipez.com/sheet-pan-pancakes-2/