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Easy Sheet Pan Pancakes

Fluffy Easy Sheet Pan Pancakes for a Stress-Free Breakfast

These Easy Sheet Pan Pancakes deliver fluffy goodness without the flipping chaos, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 squares
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose Flour Substitute with gluten-free flour blend if desired.
  • 1/4 cup Sugar Consider using coconut sugar for a healthier option.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Salt Opt for sea salt for a finer taste.
  • 1 3/4 cups Milk Use buttermilk for a richer flavor and fluffier texture.
  • 2 large Eggs For vegan options, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
  • 1/4 cup Melted Butter You can substitute with coconut oil for a vegan alternative.
  • 2 tsp Vanilla Extract Try almond extract for a unique twist.
For the Toppings
  • 1 cup Chocolate Chips Opt for dark chocolate for a richer flavor.
  • 1 cup Fresh Berries Choose seasonal fruits for the best taste.
  • 2 medium Bananas Slice them just before baking.
  • 1/2 cup Nuts Feel free to use your favorite nuts like walnuts or pecans.

Equipment

  • oven
  • 9x13-inch sheet pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and grease a 9x13-inch sheet pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt until thoroughly combined.
  3. In another bowl, blend the wet ingredients: milk, eggs, melted butter, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and gently fold them together using a spatula until just combined.
  5. Carefully pour the batter into the prepared sheet pan, ensuring it spreads evenly across the surface.
  6. Sprinkle your favorite toppings on the batter, such as chocolate chips, fresh berries, or sliced bananas.
  7. Slide the sheet pan into the preheated oven and bake for about 15 minutes or until golden brown.
  8. Once baked, let them cool for a few minutes, then slice into squares or rectangles and serve warm.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Store leftover pancakes in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Reheat in the microwave or toast for best texture.

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