Sheet Pan Pancakes
Sheet Pan Pancakes are the world's easiest pancakes! A great take-along breakfast for kids and they are freezer-friendly!
Equipment
- mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment Paper
- 18x13 sheet pan with high rims
Ingredients
- 2½ cups whole milk
- 2 large eggs
- ½ cup (1 stick) butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoons salt
- 2½ cups mixed berries (cut any strawberries into slices)
- Optional toppings: Butter, Syrup, Powder Sugar
Instructions
- Preheat and prepare. Preheat your oven to 425°F and line a high-rimmed 18x13 sheet pan with parchment paper
- Mix wet ingredients. In a large bowl, whisk together your milk, eggs, melted butter, sugar, and vanilla and set aside.
- Mix dry ingredients. In another large bowl, add your flour, baking powder, and salt stirring to combine.
- Combine. Add the wet ingredients to the dry and stir until just combined. It’s ok if there are a few lumps.
- Transfer to the sheet pan. Transfer the batter to your sheet pan and spread from edge to edge.
- Add the berries. Sprinkle the berries randomly over the top of the batter.
- Bake. Bake for 15 mins uncovered.
- Cool and cut. Cool slightly (about 10 minutes) and cut into squares
