Description
Sheet pan pancakes are a convenient way to make a large batch of pancakes all at once. This recipe allows for easy customization with various toppings, making it a great option for feeding a group or meal prepping breakfast for the week.
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
Wet Ingredients:
- 1 1/2 cup milk
- 2 large eggs
- 4 Tbsp butter, melted
- 1 tsp vanilla extract
Cooking spray
Optional Toppings:
- fresh strawberries, sliced
- blueberries
- chocolate chips
- peanut butter and fruit jam
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add wet ingredients: Incorporate the milk, eggs, melted butter, and vanilla extract into the dry ingredients. Mix until just combined.
- Prepare baking sheet: Grease an 11×17-inch rimmed baking sheet with cooking spray.
- Pour batter: Spread the batter on the baking sheet evenly.
- Add toppings: Divide the batter into four sections and add desired toppings to each section.
- Bake: Bake in the preheated oven for 18-20 minutes until golden brown.
- Serve: Allow to cool slightly, then slice and serve warm with syrup and extra toppings.
Nutrition
- Serving Size: 1 portion
- Calories: 275 kcal
- Sugar: 8g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
