Sheet Pan Pancakes

When you're trying to feed the whole family, making a big batch of pancakes in the oven is so much simpler than standing over a hot stove flipping individual pancakes! These bake up thick and fluffy and are easy to customize with whatever mix-ins or toppings you like.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 204kcal

Author Karly Campbell

Equipment

Sheet Pan

Ingredients

3 cups flour
¼ cup sugar
2 tablespoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
2 ½ cups milk
2 large eggs
½ cup melted butter
2 teaspoons vanilla
1 1/2 cups fresh blueberries

Instructions

Preheat the oven to 425 degrees. Spritz an 18x13 rimmed baking sheet with non-stick spray.
Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
Add the milk, eggs, butter, and vanilla to a small bowl and whisk to combine.
Pour the wet ingredients into the dry and stir until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Sprinkle with the blueberries.
Bake for 15 minutes or until lightly golden on top and a toothpick comes out clean
Cut into squares and serve with butter and maple syrup.

Notes

The cinnamon is optional, but we like the touch of flavor it adds to the pancakes.

You can easily swap the blueberries for other fruits or chocolate chips. The blog post above contains lots of ideas!

These are perfect with a pat of butter and warm maple syrup drizzled over the top.

Nutrition