Sheet Pan Pancakes
Sheet pan pancakes are not only soft and delicious, but the best way to feed a crowd! Serve them up with your favorite toppings for an unforgettable breakfast that's super easy to make!
Servings: 16 people
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 2 ½ cups milk
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil, or melted butter
- Add-ins of choice
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a large sheet pan with non-stick cooking spray.
- Add 4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup granulated sugar into a large bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add 2 ½ cups milk, 4 large eggs, 1 teaspoon vanilla extract, and 1/4 cup vegetable oil,. Whisk together until just combined. Be careful not to overwork the batter, or the pancakes will be dense and chewy. The batter will be thick, and lumps are ok.
- Pour the batter into the prepared pan then spread it evenly in the pan. Sprinkle on the add-ins if you are using them.
- Bake for 12-15 minutes. The pancakes are ready when the center is no longer jiggly and lightly golden around the edges.
- Remove from the oven and cut into squares. Top with your favorite pancake toppings and enjoy!
Nutrition
Serving: 1pancake | Calories: 170kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 177mg | Potassium: 182mg | Fiber: 1g | Sugar: 6g | Vitamin A: 121IU | Calcium: 90mg | Iron: 2mg
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