Description
Fluffy sheet pan pancakes that are quick to prepare and perfect for sharing with family or friends.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and grease a large baking sheet.
- Whisk together the flour, sugar, baking powder, and salt until well combined.
- Mix the eggs, milk, melted butter, and vanilla extract together until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spread the batter onto the prepared baking sheet, ensuring even coverage.
- Bake for 15-20 minutes or until the edges are golden brown and a toothpick comes out clean.
- Remove from the oven, cut into squares, and serve warm with toppings!
Notes
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg