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Sheet Pan Pancakes

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Fluffy, golden sheet pan pancakes baked in the oven for an easy, crowd-pleasing breakfast. Perfectly customizable with fruit, chocolate chips, or other toppings, they save time while still delivering classic pancake flavor.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1¾ cups whole milk
  • 1 tablespoon white vinegar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons salted butter, melted
  • Optional Toppings:
  • ½ cup blueberries (fresh or frozen)
  • ¼–½ cup chocolate chips
  • ½ cup sliced strawberries
  • ½ cup sliced bananas

Instructions

  1. Preheat oven to 425°F (220°C). Grease a 9×13-inch sheet pan or line with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
  3. Mix milk with vinegar and let sit 5 minutes to make buttermilk.
  4. Whisk eggs, vanilla, and melted butter into the milk mixture until combined.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix).
  6. Spread batter evenly into prepared pan.
  7. Sprinkle toppings (blueberries, chocolate chips, strawberries, or bananas) over the surface.
  8. Bake for 15–18 minutes, until golden and a toothpick inserted in the center comes out clean.
  9. Cool slightly, slice into squares or rectangles, and serve warm.

Notes

  • Customize with swirls of Nutella, peanut butter, or fruit slices before baking.
  • For a savory version, skip sugar and top with cooked bacon and shredded cheese.
  • Do not overmix the batter to keep pancakes fluffy.
  • Grease or line the pan well to prevent sticking.
  • Freeze leftovers individually wrapped for easy meal prep.

Nutrition

Find it online: https://justsosavory.com/sheet-pan-pancakes/