Name: Sheet Pan Pancakes
Prep time: 10 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; 2 large eggs; 1 ¾ cups milk (dairy or non-dairy); 4 tablespoons unsalted butter, melted; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon (optional); 1 cup fresh berries (such as blueberries or strawberries) or chocolate chips (optional); Maple syrup or honey, for serving (optional); Powdered sugar, for dusting (optional); All-Purpose Flour: The base of the pancake batter. For a gluten-free version, you can substitute with a gluten-free flour blend.; Baking Powder: Helps the pancakes rise and become fluffy.; Eggs: Provide structure and moisture to the pancakes, making them soft and tender.; Milk: Adds moisture and richness. You can use any type of milk—dairy or plant-based.; Butter: Gives the pancakes a rich, buttery flavor and keeps them tender.; Vanilla Extract: Adds a warm, aromatic flavor that complements the pancakes.; Fresh Berries or Chocolate Chips: Optional add-ins for extra flavor and texture. You can also experiment with other mix-ins like nuts or dried fruits.

Ingredients

Scale

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

½ teaspoon salt

2 large eggs

1 ¾ cups milk (dairy or non-dairy)

4 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

1 teaspoon ground cinnamon (optional)

1 cup fresh berries (such as blueberries or strawberries) or chocolate chips (optional)

Maple syrup or honey, for serving (optional)

Powdered sugar, for dusting (optional)

Ingredient Highlights

All-Purpose Flour: The base of the pancake batter. For a gluten-free version, you can substitute with a gluten-free flour blend.

Baking Powder: Helps the pancakes rise and become fluffy.

Eggs: Provide structure and moisture to the pancakes, making them soft and tender.

Milk: Adds moisture and richness. You can use any type of milk—dairy or plant-based.

Butter: Gives the pancakes a rich, buttery flavor and keeps them tender.

Vanilla Extract: Adds a warm, aromatic flavor that complements the pancakes.

Fresh Berries or Chocolate Chips: Optional add-ins for extra flavor and texture. You can also experiment with other mix-ins like nuts or dried fruits.

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Instructions

Prepare the Pancake Batter:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan with cooking spray or line it with parchment paper for easy removal of the pancakes after baking.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).

Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter, as this can lead to dense pancakes. The batter should still be slightly lumpy.

Add Toppings:

Add Mix-ins: If you’re using berries, chocolate chips, or other mix-ins, fold them gently into the batter. You can either fold them into the batter or sprinkle them on top before baking.

Bake the Pancakes:

Pour the Batter into the Sheet Pan: Pour the pancake batter into the prepared sheet pan and spread it evenly with a spatula.

Bake: Place the sheet pan in the preheated oven and bake for 20-30 minutes, or until the pancakes are golden brown on top and a toothpick inserted into the center comes out clean.

Cool: Let the pancakes cool for a few minutes in the pan before cutting them into squares or rectangles.

Serve:

Cut and Serve: Once the pancakes are slightly cooled, cut them into squares and serve with your favorite toppings. Options include maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.

Prep Time: 10 minutes

Nutrition

Serving Size: 8
Calories: 200
Fat: 8g
Carbohydrates: 30g
Protein: 5g