If you're looking for an easy breakfast for the family or are having guests over and want to impress them, this is the recipe 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.
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
The size of your sheet pan depends on how thick you want your pancakes to be. I used a 9x13 sheet pan for mine and they came out thick and cake-like. A larger pan (AKA 12x17) would make for thinner, more traditional pancakes. It's kind of like a 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 for a fancier feel. I'm seriously drooling just thinking about it. ?