Description
Easy sheet pan pancakes perfect for a fun weekend breakfast with kids. Customize with various toppings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup melted unsalted butter, plus more for greasing
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Grease a large rimmed baking sheet (about 13×18 inches) generously with melted butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- Pour the batter onto the prepared baking sheet and spread evenly to the edges.
- Bake for 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly on the baking sheet. Cut into squares or shapes using cookie cutters.
- Serve warm with your favorite toppings like berries, sliced bananas, chocolate chips, whipped cream, or maple syrup.
Notes
- You can add mix-ins like berries or chocolate chips to the batter before baking.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or toaster.
- Get the kids involved in adding toppings after baking!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square