Oh my gosh, let me tell you about my weekday morning breakthrough – sheet-pan pancakes! Picture this: It’s 7 AM, the kids are bouncing off the walls, and I’m desperately trying to flip perfect circles on the griddle while simultaneously packing lunches. Then I discovered this magical method – pour, bake, done! No more standing over a hot stove flipping batch after batch. These sheet-pan pancakes bake up golden and fluffy all at once, giving me time to actually sip my coffee while they cook. Pure breakfast genius!
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Why You’ll Love These Sheet-Pan Pancakes
Trust me, once you try these sheet-pan pancakes, you’ll wonder how you ever made breakfast the old way! First off – no more flipping pancakes one by one while your coffee gets cold. Just pour, bake, and walk away. The cleanup? A dream – one pan instead of a sticky griddle. And here’s the best part: you can customize sections with different toppings to please everyone at the table. Need to feed a hungry crowd? This recipe doubles beautifully. Sunday brunch just got way easier!
Ingredients for Sheet-Pan Pancakes
You probably have most of these pantry staples ready to go! Here’s what you’ll need for the easiest pancakes of your life:
- 2 cups all-purpose flour (spooned and leveled, please!)
- 2 tablespoons sugar – just enough for that perfect hint of sweetness
- 1 tablespoon baking powder (yes, a full tablespoon – that’s our lift secret)
- 1/2 teaspoon salt (balances all the flavors beautifully)
- 1½ cups milk (whole or 2% recommended for maximum fluffiness)
- 2 large eggs (room temp blends smoother)
- 1/4 cup melted butter, cooled (don’t skip this – it makes them rich and tender)
- 1 teaspoon vanilla extract (the flavor booster you didn’t know you needed)
See? Nothing fancy – just simple ingredients that come together for something magical. Now let’s get mixing!
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Fluffy 12-Minute Sheet-Pan Pancakes You’ll Adore
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Easy sheet-pan pancakes for a quick and delicious breakfast.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Grease a sheet pan.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Whisk milk, eggs, melted butter, and vanilla in another bowl.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour batter onto the sheet pan. Spread evenly.
- Bake for 12-15 minutes until golden.
- Cut into squares and serve warm.
Notes
- Add chocolate chips or blueberries for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
How to Make Sheet-Pan Pancakes
Okay, let’s get baking! This method is so simple you’ll laugh at how much time you’ve wasted flipping individual pancakes. Just follow these easy steps for perfect results every time.
Preheat and Prep
First things first – crank that oven to 425°F (220°C). Trust me, you want it nice and hot before the batter hits the pan. While it heats up, grab your sheet pan (I use a standard half-sheet size) and grease it really well with butter or cooking spray. Like, really go for it – those edges need love too! This prevents any sad sticking situations later.
Mix Dry and Wet Ingredients Separately
Now for the magic! In one bowl, whisk together all your dry ingredients – flour, sugar, baking powder, and salt. In another bowl, whisk the milk, eggs, cooled melted butter, and vanilla until smooth. Here’s the key: pour the wet into the dry and stir just until combined. A few lumps are totally fine – overmixing makes tough pancakes, and nobody wants that!
Bake and Serve
Pour that beautiful batter onto your prepped pan and spread it evenly with a spatula. Pop it in the oven and set your timer for 12 minutes first. Peek in – you’re looking for golden tops and edges that pull away slightly from the pan. If needed, give it another minute or two. Slice into squares while warm (my kids love helping with our pizza cutter!) and serve with all your favorite toppings. Easy peasy!
Tips for Perfect Sheet-Pan Pancakes
Want pro-level results every time? Here are my hard-earned tricks from countless batches of sheet-pan pancakes. First – parchment paper is your best friend for foolproof removal (just give it a light grease too). For fun toppings like chocolate chips, sprinkle them on after baking – they won’t sink and burn this way. Craving extra fluff? Make the batter slightly thicker – it should slowly flow off a spoon. And here’s my secret: let the batter rest 5 minutes before baking for the lightest texture. Golden perfection guaranteed!
Sheet-Pan Pancakes Variations
Oh, the possibilities! My family loves playing with different sheet-pan pancake variations. For sweet options, try folding in fresh blueberries or chocolate chips – just press them lightly into the batter after pouring. A sprinkle of cinnamon-sugar before baking creates a delightful crust. Feeling savory? Skip the sugar and vanilla, then stir in shredded cheddar and chopped chives. My husband swears by this version with a fried egg on top! The best part? You can customize different sections of the pan to please everyone at once.
Storing and Reheating Sheet-Pan Pancakes
Here’s the beautiful thing about these sheet-pan pancakes – they actually store better than regular pancakes! Let any leftovers cool completely, then pop them in an airtight container with parchment between layers. They’ll stay fresh for 2 days in the fridge. To reheat, just toast them up – the toaster brings back that perfect crispness. Want to freeze? Stack cooled squares with parchment between, seal tight, and freeze for up to 2 months. A quick toast from frozen, and boom – instant weekday breakfast!
Sheet-Pan Pancakes Nutrition
Let’s talk nutrition – because even delicious breakfasts should have some balance! These sheet-pan pancakes are surprisingly reasonable when enjoyed in moderation. Without toppings, each square comes in around 180 calories with 24g carbs and 5g protein (based on cutting into 8 servings). Of course, the numbers will change depending on your toppings – that chocolate chip mountain certainly adds up! But compared to diner pancakes swimming in syrup, this version gives you control to keep it as light or indulgent as you like.
Looking for even more creative breakfast inspiration? Head over to our Pinterest boards where we share quick, inventive, and family-friendly ideas you’ll want to pin right away.
Common Questions About Sheet-Pan Pancakes
I get so many questions about these game-changing pancakes – let me share the answers to the ones I hear most often! First up:
Can I use buttermilk?
Absolutely! Just swap it 1:1 for the regular milk – it adds the most wonderful tang and makes them extra fluffy.
Will the recipe work halved?
Sure thing! Use a quarter sheet pan and keep an eye on it around the 10-minute mark. And everyone wants to know
What are the best toppings?
Oh honey, where do I start? Classic maple syrup never fails, but fresh berries with whipped cream is my Sunday special. My kids go nuts for a drizzle of Nutella with banana slices. Get creative – that’s half the fun!
Alright, my friend – you’ve got all my best sheet-pan pancake secrets now! I can’t wait for you to experience that magical moment when you pull a golden, fluffy masterpiece from your oven while your coffee’s still hot. No more pancake-flipping stress, just easy, delicious mornings ahead. When you make these (and I know you will!), snap a pic and tag me – I’d love to see your creations and hear how they turned out! Happy baking!