Anna 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 obsessions? 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.
Anna 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 Anna in heaven. She proclaimed her undying love for them, even though she picked around the blueberries she had requested go into the batter.
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
- Rimmed baking sheet* (9×13 for thick cake-like pancakes or 12×17 for thinner ones)
- Parchment Paper*
- Spray oil
- Mixing bowls*
- Wooden spoon or spatula
- Measuring cups and spoons
*This is an affiliate link. I make a small commission at no cost to you if you purchase it through the link.
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3 tbs sugar
- 1 1/4 cup milk + 2 tbs
- 4 tbs melted butter or oil
- 2 eggs
- optional: 1 cup fruit
- maple syrup
- 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.
- The size of your sheet pan depends on how thick you want your pancakes to be. I used a 9×13 sheet pan for mine and they came out thick and cake-like. A larger pan (AKA 12×17) would make for thinner, more traditional pancakes. It’s kind of like choose your own adventure with pancakes.
- Any fruit would work here, including bananas, strawberries, blueberries, blackberries, raspberries, apples (with cinnamon), etc. Feel free to add in whatever you have on hand.
- Speaking of fruit, I added blueberries into our pancake batter and it was delicious. Anna, however, had other opinions and preferred her fruit outside of the pancakes. So if you have picky eaters, it may be best to put the fruit on the side.
- These would be delicious topped with a fruit compote (like this one) for a fancier feel. I’m seriously drooling just thinking about it. 🤤