If you’re looking for an easy breakfast for the family or are having guests over and want to impress them, this recipe for Sheet Pan Pancakes is for you. They also make for an easy weeknight meal whenever you’re craving a little brinner. Easy to make dairy-free by using nut milk and oil or vegan butter.
The Kid has been begging to make things in the kitchen lately. First it was all things spa-related. Then it turned into all things chocolate related. Her most recent obsession? Sheet pan pancakes.
I’m not sure why she was so into these since I’ve only made them once (a full year ago, no less), but she’s been asking about them for almost a week. She even requested that we have blueberries and bananas with them.
I had originally planned to make them for dinner on Friday since they are so easy, but The Husband had randomly ordered himself pancakes that morning for breakfast. (Go figure.) So we had to table them for another day.
The Kid was devastated and basically refused to eat anything else for dinner. That is, until we promised her we’d make them in the morning.
That was today and OH. EM. GEE was The Kid in heaven. She proclaimed her undying love for them, even though she picked around the blueberries she had requested go into the batter.
KIDS.
I served them (by request) with sliced bananas and maple syrup.
You could serve them with whatever fruit and toppings your heart desires.
Suffice it to say, if you’re looking for an easy breakfast for the family or are having guests over and want to impress them, MAKE THIS. And if you’re looking for an easy weeknight meal and/or are craving a little brinner… MAKE THIS.
How To Make Sheet Pan Pancakes
Supplies:
- Rimmed baking sheet* (9×13 for thick cake-like pancakes or 12×17 for thinner ones)
- Parchment Paper*
- Spray oil
- Mixing bowls*
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Microwave
- Oven
*This is an affiliate link. I make a small commission at no cost to you if you purchase it through the link.
Sheet Pan Pancakes
Ingredients
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3 tbs sugar
- 1 1/4 cup + 2 tbs milk
- 4 tbs melted butter or oil
- 2 large eggs
OPTIONAL:
- 1 cup fruit
- maple syrup
Instructions
- Preheat oven to 425°F. Line rimmed baking sheet with parchment paper and lightly spray with oil. Set aside.
- In a large mixing bowl, add dry ingredients (flour through sugar) and whisk to combine.
- In a separate bowl, add wet ingredients (milk through eggs) and whisk to combine.
- Pour wet ingredients into dry and stir until everything is mixed together. If batter is too thick, add more milk 1 tbs at a time. I ended up using 2 tbs because the batter was way too thick at first.
- Add in fruit (if using) and gently stir.
- Pour pancake batter into your baking sheet and transfer to oven. Bake for 15 minutes or until top is golden brown and pancakes feel firm. Let cool for 5 minutes before cutting.
- Serve with fruit, compote, syrup, or whatever else tickles your fancy.
Notes
