Description
If you’re a fan of thick and fluffy homemade pancakes, you’re about to discover your new favorite breakfast. These quick and easy Sheet Pan Pancakes are baked in the oven to save you time and give you the most pillowy soft flapjacks with little work!
Ingredients
- 2 cups (260g) all-purpose flour
- 4 tbsp (52g) sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (360ml) milk
- 4 tbsp (56g) unsalted butter
- 1 large egg
- 2 tsp vanilla extract
Optional Toppings
- Strawberries
- Blueberries
- Sprinkles
- Chocolate Chips
- Peanut Butter Chips
Instructions
- Preheat oven to 425°F. Spray a 10×15 inch sheet pan with baking spray and set aside.
- Combine the flour, sugar, baking powder and salt in a large bowl. Set aside.
- In a small bowl, add the butter and few tablespoons of the milk. Melt the butter in the microwave and stir everything together.
- In a large measuring cup, combine the egg, remaining milk, butter/milk mixture and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy. You don’t want to over mix.
- Set the batter aside to rest for 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.
- Pour batter evenly into prepared pan. Place toppings on top, as desired.
- Bake for 10-12 minutes, or until done.
- Remove from oven, slice and serve warm with desired toppings and syrup.
Notes
- To Store & Reheat: Transfer cooled pancakes to an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through, covering with foil if needed.
- To Freeze: Freeze cooled pancakes in an airtight container for up to 3 months. If you need to stack them, place parchment or wax paper between each layer. Thaw in the fridge before reheating.
Nutrition
- Serving Size:
- Calories: 295
- Sugar: 11.8 g
- Sodium: 239.4 mg
- Fat: 9 g
- Carbohydrates: 46.6 g
- Protein: 7.5 g
- Cholesterol: 52.6 mg
