Sheet Pan Pancakes

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Sheet Pan Pancakes same great flavor and texture, but no more waiting, flipping, and family members eating in shifts. It’s the best thing since sliced bread.


  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 1/4 cups whole milk
  • 1/4 cup unsalted butter , melted
  • 1 teaspoon vanilla
  • 1 cup berries of your choice
  • maple syrup , butter, or powered sugar, for serving


  • Preheat oven to 425 degrees F. Coat a 9×13 sheet pan with nonstick spray making sure to get the sides and corners. Set aside.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Whisk in the eggs, milk, butter, and vanilla until combined and smooth. Gently fold in the berries.
  • Pour batter onto the prepared pan. Bake for 15-18 minutes until a toothpick inserted into the center comes out clean and the pancake springs back to the touch.
  • Allow to cool for a minute or so, then slice into portions.
  • Serve with your choice of syrup, butter, powdered sugar, or all three!


• To store in the refrigerator: place in a tightly sealed container for up to 4 days. • To store in the freezer: wrap in plastic wrap, then place in a large freezer bag or freezer-safe container for up to 2 months. Thaw completely before warming them up.


Calories: 328kcal | Carbohydrates: 47g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 152mg | Potassium: 370mg | Fiber: 1g | Sugar: 14g | Vitamin A: 435IU | Vitamin C: 2.4mg | Calcium: 171mg | Iron: 2.6mg

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