PrintSheet Pan Pancakes
Make breakfast easy with these sheet pan pancakes. Perfect for feeding a crowd or for meal prep, these pancakes bake in the oven for minimal fuss.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
Instructions
- Preheat your oven to 425°F (220°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- Cut into squares and serve with your favorite toppings.
Notes
- For make-ahead convenience, let the baked pancakes cool completely, then wrap them tightly and freeze. Reheat in the oven or toaster.
- Get creative with toppings! Fresh berries, chocolate chips, sliced bananas, or a drizzle of maple syrup all work well.
- Consider adding a sprinkle of cinnamon or nutmeg to the dry ingredients for extra flavor.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://www.purecookingjoy.com/sheet-pan-pancakes/