Stop flipping pancakes. This recipe bakes a large batch of fluffy pancakes all at once on a sheet pan. It is a quick, hassle-free breakfast perfect for busy mornings or feeding a large group.
Author:felixhayes
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter, plus more for greasing
1 teaspoon vanilla extract
Optional mix-ins: 1/2 cup blueberries or chocolate chips
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 13×9 inch baking pan with butter or cooking spray.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
If using mix-ins, gently fold them into the batter now.
Pour the batter evenly into the prepared baking pan. Spread it gently to cover the bottom.
Bake for 15 to 20 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
Remove from the oven. Slice the pancake into squares while still in the pan.
Serve immediately with your favorite toppings like maple syrup and fresh fruit.
Notes
For extra fluffiness, let the batter rest for 5 minutes before pouring it into the pan.
You can easily double this recipe for a very large crowd by using two sheet pans.
To make this a cinnamon swirl sheet pan pancake, reserve 1/4 cup of the batter, mix it with 1 tablespoon of cinnamon and 2 tablespoons of brown sugar, then drizzle it over the main batter before baking.