Making sheet pan pancakes is the best breakfast hack ever! Soft, fluffy, and baked all at once, it’s the best way to serve pancakes to a crowd. Just mix, pour, and bake - no flipping required and a batch is ready in 30 minutes or less. You’ll have perfectly cooked, golden fluffy pancakes for everyone to enjoy in no time.
Preheat the oven to 425 °F. Grease or line a 9x13-inch sheet pan with parchment paper.
Mix the flour, sugar, baking powder, and salt in a large mixing bowl.
Whisk the eggs, milk, melted butter, and vanilla extract in a second mixing bowl. Continue until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix. It’s ok for the batter to still be a little lumpy.
Pour the batter into the prepared sheet pan and spread it evenly with a rubber spatula or the back of a spoon. Add optional toppings if desired. Visually divide the sheet into four sections and sprinkle about one of each topping per quadrant.
Bake for 18-20 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
Let cool for a few minutes, then slice into squares. Serve with syrup, butter, or fresh fruit.
Notes
Stir just until combined. A few lumps are okay! Overmixing can result in tough pancakes.
If you want a crispy edge, opt for a dark-colored sheet pan to help the pancake crisp up.
While toppings are fun, don’t go overboard. Too many toppings can make the pancake soggy, so stick to a light sprinkle.
Serve: Keep plain pancakes classic with butter and maple syrup or a dusting of cinnamon or powdered sugar.Store: Cool completely and place leftovers in an airtight container. Store in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Thaw frozen pancakes in the fridge before rewarming in the oven.