by Diana Rattray
Sheet pan pancakes are incredibly convenient. For one thing, you don’t have to stand over a hot stove flipping pancakes! Plus, that one big pancake is done all at once, so when you have a family to feed, you can serve them all at the same time. There’s no need to keep pancake batches warm, either, so everyone gets hot, freshly baked pancakes.
I chose mini chocolate chips for this big pancake, but it is just as awesome plain. Serve the slices with your favorite syrup or sauce, or top them with a dollop of whipped cream and more chocolate chips.
How To Make Sheet Pan Pancakes
Preheat the oven. The pan is sprayed and then a sheet of parchment is brushed with some of the melted butter. This makes it easier to remove slices from the pan and leaves less mess.
Combine the dry ingredients in one bowl and the wet ingredients in another. Whisk them well and then combine both mixtures. Whisk until well blended.
When the pancake is baked, give it a minute or two under the broiler if you want more color. Sprinkle with mini chocolate chips or serve it plain.
Loosen the sides with a knife or spatula before slicing. Slice large pieces or slice them small and make a stack.
Sheet Pan Pancakes
Sheet pan pancakes are the easiest way to prepare pancakes for your family or a crowd. The pancakes are baked, sliced, and stacked. Add mini chocolate chips or add some nuts or blueberries to the batter.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Pancakes, Breakfast
- Method: Sheet Pan
Ingredients
- 8 tablespoons melted butter (divided use)
- 3 cups all-purpose flour (13 1/2 ounces)
- 1 1/2 tablespoons baking powder
- 1/4 cup brown sugar
- 2 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract (or vanilla bean paste)
- Optional: 1 cup mini chocolate chips
Instructions
- Preheat the oven to 500 F.
- Line a half-sheet pan (approximately 18-by-13-by-1-inch) with parchment paper and drizzle with 2 tablespoons of the melted butter. Brush the butter to coat the paper and sides of the pan. Set aside.
- In a mixing bowl, combine the flour, baking powder, and brown sugar. Whisk or stir to combine the dry ingredients thoroughly.
- In a separate bowl; whisk the milk, eggs, remaining melted butter, and vanilla extract until well blended.
- Add the wet mixture to the dry ingredients and whisk until thoroughly blended.
- Pour the batter into the prepared baking pan.
- Place the pan in the oven and immediately reduce the heat to 425 F.
- Bake for 8 minutes; rotate the pan and continue to bake for 9 to 10 minutes longer, or until lightly browned.
- If desired, turn the broiler on and broil for 1 to 2 minutes to brown the top crust.
- Remove the pancake to a rack and sprinkle with chocolate chips.
- Slice and serve the pancake with syrup, whipped cream, or honey.
