Sheet Pan Pancakes: 1 amazing crowd-pleaser
Learn how to make delicious pancakes for a crowd with this easy sheet pan method from Savor And Pin. Ben shares a simple recipe that avoids the fuss of flipping individual pancakes, perfect for busy mornings or feeding a group.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup melted butter, plus more for greasing
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking sheet well with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay.
- Pour the batter evenly onto the prepared baking sheet.
- Bake for 15-20 minutes, or until the pancakes are puffed and golden brown.
- Cut into squares and serve immediately.
Notes
- You can add your favorite pancake mix-ins like blueberries or chocolate chips to the batter.
- Serve with your favorite toppings like syrup, fruit, or whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg