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Sheet Pan Pancake Recipe
Ash Tyrrell

Sheet Pan Pancake Recipe

I started making this sheet pan pancake recipe on a weekend when my kids wanted pancakes but I really did not want to stand at the stove flipping them one by one. I whisked the batter in one bowl, poured it onto a baking sheet, sprinkled on toppings, and let the oven do the rest.
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Prep Time 10 minutes
Cook Time 17 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour – the base of the batter; spoon and level it so you don't pack in extra flour
  • 2 tablespoons granulated sugar – adds a light sweetness without making the batter too sugary
  • 2 tablespoons baking powder – use an aluminum-free brand so there's no metallic aftertaste
  • ½ teaspoon salt – balances the sweetness and wakes up the flavor
  • 2 cups whole milk – gives the batter richness; room temperature milk blends in more smoothly
  • 2 large eggs – bind everything together and help the pancakes puff up
  • 4 tablespoons unsalted butter melted – adds flavor and keeps the pancakes soft
  • 1 teaspoon vanilla extract – rounds out the flavor with a warm comforting note
  • Cooking spray or extra butter – for greasing the pan so nothing sticks
  • Toppings of choice: chocolate chips blueberries, strawberries, sliced bananas – customize each corner so everyone gets their favorite

Method
 

  1. Turn your oven on to 425°F so it's fully hot by the time your batter is ready. While it heats, generously coat your 13×18-inch baking sheet with cooking spray or a thin layer of butter, making sure to get into the corners so nothing sticks once it's baked.
  2. In a large bowl, I whisk together the flour, sugar, baking powder, and salt until they're evenly combined. This step only takes a minute, but it keeps the baking powder from clumping in one spot, which can leave you with an uneven rise in the finished pancake.
  3. I make a well in the center of the dry mix and pour in the milk, eggs, melted butter, and vanilla extract. Whisking from the center outward, I slowly bring the flour in until it's just combined. A few small lumps are completely fine here.
  4. Once the batter comes together, I pour it directly onto my prepared baking sheet and use a spatula to spread it evenly to the edges. Getting an even layer here matters because it helps every square bake at the same rate.
  5. This is the fun part for my kids. I sprinkle chocolate chips into one section, blueberries into another, strawberries into the next, and bananas into the last, so everyone gets their favorite pancake without any arguing over toppings.
  6. I slide the pan into the oven and bake for 15 to 17 minutes, watching for a golden top and a center that springs back when touched. Every oven runs a little differently, so I start checking around the 14-minute mark.
  7. As soon as it comes out of the oven, I cut the pancake into 12 even squares using a sharp knife or pizza cutter. I serve it warm with maple syrup right away, while the toppings are still soft and gooey.

Notes

  • I always use room-temperature eggs and milk, since cold ingredients make the melted butter clump instead of blending smoothly.
  • I never overmix the batter. The moment I stop seeing dry streaks of flour, I put my whisk down, even if a few lumps remain.
  • I tap the pan lightly on the counter before baking to release air bubbles and help the batter settle evenly.
  • I double-check that my baking powder is fresh, since old baking powder is the number one reason my pancakes have come out flat in the past.
  • I keep a close eye on the last few minutes of baking, because a couple of extra minutes can turn a soft pancake into a dry one.