Fluffy Easy Sheet Pan Pancakes
A quick and easy sheet pan pancake recipe that creates soft, fluffy pancakes baked in the oven, perfect for busy mornings and feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 ¾ cups (420 ml) milk (whole milk recommended, or almond/oat milk for dairy-free)
- 2 large eggs, room temperature
- 4 tablespoons (60 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Optional: fresh berries (blueberries, raspberries), chocolate chips, sliced bananas, chopped nuts
Instructions
- Preheat the oven to 425°F (220°C). Place the oven rack in the center position.
- Lightly grease a rimmed 9×13-inch (23×33 cm) baking sheet or half-sheet pan with melted butter or non-stick spray. Optionally, line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate large bowl, whisk the milk, eggs, melted butter, and vanilla extract until fully combined and slightly frothy.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Do not overmix; some lumps are okay.
- Gently fold in any optional mix-ins like berries, chocolate chips, or nuts if using.
- Pour the batter evenly onto the prepared baking sheet, spreading it to about ½ inch (1.3 cm) thickness.
- Bake for 15 to 20 minutes. Check at 15 minutes by gently pressing the center; it should spring back and be set. If not, bake a few minutes longer, watching closely to avoid burning.
- Remove from the oven and let cool for a few minutes. Slice into squares or rectangles on the pan and serve warm with butter, maple syrup, or desired toppings.
Notes
Use room temperature eggs and milk for best results. Do not overmix the batter to keep pancakes fluffy. If edges brown too fast, cover loosely with foil and continue baking. Slice pancakes while still warm on the pan for easier serving. For gluten-free, substitute flour with a 1:1 gluten-free baking blend and consider adding xanthan gum. For vegan, use plant-based milk, flax eggs, and coconut oil instead of butter.
Nutrition
- Serving Size: About 1/6 of the pan
- Calories: 250
- Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 7
Keywords: sheet pan pancakes, easy pancakes, fluffy pancakes, breakfast recipe, quick breakfast, oven pancakes, crowd-pleaser