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The Ultimate Fluffy, Customizable Sheet Pan Pancakes

Close-up of a thick, fluffy slice of chocolate chip sheet pan pancakes with a golden-brown top.
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Make breakfast for a crowd without standing at the stove. This easy sheet pan pancakes recipe bakes fluffy pancakes all at once, saving you time and eliminating the need to flip. Perfect for quick family breakfast or weekend brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk (dairy or non-dairy)
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • Optional Mix-ins: 1 cup blueberries, 1 cup chocolate chips, or 1 cup cooked, crumbled sausage and 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a standard 13×18 inch rimmed baking sheet generously with butter or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This combines your dry ingredients.
  3. In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and makes pancakes tough.
  5. If using mix-ins like blueberries or chocolate chips, gently fold them into the batter now.
  6. Pour the batter evenly onto the prepared sheet pan. Spread it gently with a spatula to cover the entire surface to your desired thickness.
  7. If you are making a savory sheet pan breakfast, sprinkle the cooked sausage and cheese evenly over the top of the batter now.
  8. Bake for 12 to 18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Baking time depends on the thickness of your batter.
  9. Remove the pan from the oven. Let it cool on the pan for 5 minutes before slicing into squares.
  10. Serve immediately with your favorite toppings like maple syrup or powdered sugar. This is a great breakfast meal prep option; leftovers store well.

Notes

  • For a protein boost, substitute half the all-purpose flour with a high-protein pancake mix, like Kodiak Cakes, adjusting liquid slightly if the batter seems too thick.
  • To make this a savory sheet pan breakfast, omit sugar and vanilla. Add 1 teaspoon of black pepper and 1/2 teaspoon of garlic powder to the dry ingredients, and use cooked sausage and cheese as the topping.
  • If you prefer thinner pancakes, use a larger sheet pan (like a half sheet pan) or divide the batter between two smaller pans.

Nutrition

Find it online: https://tastethisplate.com/sheet-pan-pancakes-easy-breakfast-ideas/