Sheet Pan Pancakes are made with a simple homemade pancake batter and any of your favorite additions! The perfect pancakes for an easy no fuss breakfast!
Sheet Pan Pancakes:
Yes, you can use a sheet pan for pancakes and it is life changing! This is one of my favorite breakfasts to hit the blog yet, it's so simple! I really do love savory brunch like our Tater Tot Breakfast Casserole. But, sometimes you just need something sweet on the weekend! No standing over the stove flipping pancakes all morning. I love a good classic pancake recipe too, but this is really great if you don't want to spend a ton of time in the kitchen. It's just a simple homemade batter that is foolproof. You probably already have the ingredients right in your pantry, and you can also customize your add ins and toppings! These come out so light and fluffy, truly melt in your mouth!
What are the Ingredients?
There are no tricks up our sleeves here, common ingredients all the way! We use large eggs, granulated sugar, vanilla, milk (any kind) and melted butter for the wet mixture. Now, you need flour, baking powder, baking soda, a bit of salt, and any add ins that you love. Mix everything up, pour your batter onto a parchment lined baking sheet and you're ready to go.
A Few Recipe Notes and Tips:
- You can see that I used mini chocolate chips, but that is totally optional! You can also use regular chocolate chips, blueberries, or raspberries. Other great additions are shredded coconut flakes, sliced bananas, or strawberries. We also love making a batch of Raspberry Sauce, so good!
- When we tested this recipe we used regular 2% cows milk. However, whole milk or even almond milk should work just fine!
- This recipe makes about 12 squares of pancakes, and you can refrigerate or freeze them too! Make sure you allow the pancakes to cool completely before storing them. The squares last in the fridge for up to 3 days stored in an airtight container. In the freezer you can store them for up to three months. You can simply microwave to reheat!
- Don't skip using the parchment paper and spraying it with cooking spray for best results! If you don't have parchment paper, you can also try using some non-stick foil, but still spray it down!
Sheet Pan Pancakes
- 3 Large Eggs at room temperature
- ¾ Cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 3 Cups Milk
- ¾ Cup Unsalted Butter Melted and cooled slightly
- 3 ½ Cups All Purpose Flour
- 1 Cup Mini Chocolate Chips divided**
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with sides (mine is around 13x17) with parchment paper and spray with non-stick spray on the sides.
- Whisk the eggs in a large bowl and add the sugar and vanilla and whisk until well combined.
- Pour in the milk and butter and whisk again.
- In a separate large bowl, whisk together the flour, half of the chocolate chips, baking powder, baking soda and salt.
- Pour the wet ingredients into the dry ingredients and stir just a few times, it’s ok if there are still large lumps left.
- Cover with a towel and let it rest for 10 minutes, then stir 4-5 more times, to get any remaining lumps out. (Don’t over-stir or the pancakes will be tough and rubbery.)
- Pour the batter into the baking pan about ¾ full and sprinkle on the remaining half of the chocolate chips. (If your pan is smaller, you may have excess batter.)
- Bake for 10 minutes, then insert a toothpick into the center of the pancake. If it comes out clean, take the pancake from the oven, if not, let it bake for another 2-3 minutes, or until a toothpick comes out clean.
- Let the pancakes cool for 4-5 minutes before slicing and serving with fresh fruit, butter and syrup.