Sheet Pan Pancakes
Giant fluffy pancake baked on a sheet pan instead of cooked individually. Slice and serve warm with your favorite toppings for an easy, impressive breakfast.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1.25 cups milk
- 2 large eggs
- 3 tbsp butter, melted
- 1 pinch salt and pepper to taste
Instructions
- 1
Preheat oven to 425°F. Line a 13×18–inch sheet pan with parchment paper.
- 2
Whisk together flour, baking powder, and salt in a large bowl.
- 3
In another bowl, whisk milk, eggs, and melted butter until combined.
- 4
Pour wet ingredients into dry ingredients. Stir until just combined — a few lumps are fine.
- 5
Pour batter onto prepared sheet pan, spreading to edges with a spatula.
- 6
Bake until golden brown and a toothpick inserted in the center comes out clean, 12–14 minutes.
- 7
Let cool 2 minutes. Slice into squares and serve warm with syrup, berries, or whipped cream.
Tools you’ll need
- 13×18-inch sheet pan
- parchment paper
- two mixing bowls
- whisk
- spatula
- toothpick
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