Description
Sheet Pan Pancakes are a convenient and delicious way to make a large batch of pancakes all at once. Customize with your favorite toppings for a fun breakfast treat!
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
Wet Ingredients:
- 1 1/2 cup milk
- 2 large eggs
- 4 Tbsp butter, melted
- 1 tsp vanilla extract
Optional Toppings:
- fresh strawberries, sliced
- blueberries
- chocolate chips
- peanut butter and fruit jam
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the batter: In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix until just combined.
- Prepare the baking sheet: Coat a 11×17-inch rimmed baking sheet with cooking spray or parchment paper.
- Pour and spread the batter: Pour the batter onto the baking sheet and spread it evenly.
- Add toppings: Divide the batter into sections and add desired toppings.
- Bake: Bake for 18-20 minutes until golden brown.
- Serve: Allow to cool slightly, slice, and serve with toppings and syrup.
Nutrition
- Serving Size: 1 pancake (assuming 1/4 of the sheet pan)
- Calories: Approximately 250
- Sugar: Varies based on toppings
- Sodium: Varies based on ingredients
- Fat: Approximately 8g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 38g
- Fiber: Approximately 1g
- Protein: Approximately 6g
- Cholesterol: Approximately 60mg
