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Pancakes topped with fresh fruit
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Sheet Pan Pancakes

Make mornings a breeze with these easy sheet pan pancakes! No need to watch hot pans, just bake them in the oven and serve! Ready to enjoy in 30 minutes.
Course Breakfast
Cuisine American
Keyword baked pancakes, fluffy pancake recipe, sheet pan pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 392kcal
Author Tanya

Ingredients

  • 3 cups all-purpose flour
  • 2 Tablespoon white granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups milk
  • 2 eggs
  • 1 ½ teaspoon vanilla extract
  • 4 Tablespoon unsalted butter melted and cooled
  • 4 oz strawberries or blueberries chopped (optional)

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Prepare a 17x12 sheet pan by greasing it or use parchment paper to cover the bottom. Set aside.
  • Mix flour, sugar, baking powder, baking soda, salt in a large bowl. Set aside.
  • In another bowl, add milk, eggs, vanilla extract, and butter and whisk to combine. Pour into the flour mixture and stir until combined. Do not overmix.
  • Spread batter into the prepared baking sheet.
  • Add fruit over the pancakes if using.
  • Bake 18-20 minutes, until pancakes are golden and done.

Notes

If adding fruit, toss them in ½ tsp of all-purpose flour before placing them on the pancakes. This will help them not sink to the bottom while baking

Nutrition

Calories: 392kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 270mg | Potassium: 425mg | Fiber: 2g | Sugar: 9g | Vitamin A: 448IU | Vitamin C: 11mg | Calcium: 201mg | Iron: 3mg