Sheet Pan Pancakes
Easy to make for a crowd, these Sheet Pan Pancakes are delicious & fluffy!
Equipment
- rimmed baking sheet
Ingredients
- 2 cups all purpose flour
- 3 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 2 large eggs
- ¼ cup neutral oil or melted butter
- 1½ cups milk or buttermilk you can add 1 tsp of vinegar to milk to make buttermilk
- 1 tsp vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 425℉. Prep your rimmed baking sheet. You need to at least spray with nonstick spray, but you can add parchment paper also, if you'd like.
- In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. Whisk together until combined.
- In a small bowl, whisk the eggs. Then add the melted butter or neutral oil, milk or buttermilk, and vanilla. Whisk until smooth and combined.
- Add the wet ingredients to the dry and stir together, just there's no dry patches. It's ok to have some lumps, you don't want to overmix!
- Pour your pancake batter into the prepared baking sheet and place in your preheated oven. Bake for 12-15 minutes until the edges are a little brown and a toothpick stick in center comes out dry.
Notes
Slice and serve warm.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
You can reheat the pancake pieces in the microwave.