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
Scale
- 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.
Find it online: https://classic-recipes.com/sheet-pan-pancakes/