Easy Fluffy Sheet Pan Pancakes Recipe Perfect for a Cozy Breakfast
A no-fuss, cozy breakfast recipe for fluffy sheet pan pancakes baked all at once, perfect for slow mornings and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1¾ cups (420ml) milk (whole milk recommended, or almond/oat milk for dairy-free)
- 2 large eggs, room temperature
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Optional add-ins: fresh blueberries, chocolate chips, or chopped nuts
Instructions
- Preheat your oven to 425°F (220°C). Place your sheet pan inside to warm up slightly for about 5 minutes.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- In a separate bowl, beat the eggs lightly, then whisk in the milk, melted butter, and vanilla extract.
- Slowly add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. The batter should be a bit lumpy but well incorporated.
- Carefully remove the hot sheet pan from the oven and grease it lightly with butter or non-stick spray.
- Pour the batter onto the pan, spreading it evenly to about ½-inch (1.25 cm) thickness.
- If using, sprinkle blueberries, chocolate chips, or nuts evenly over the batter, gently pressing them in.
- Bake for 15-20 minutes until the pancake puffs up and turns golden with slightly crisp edges. A toothpick inserted in the center should come out clean.
- Let the pancake rest on a cooling rack for 5 minutes to set the texture.
- Slice into squares or rectangles and serve warm with syrup, fresh fruit, or yogurt.
Notes
Do not overmix the batter to keep pancakes tender. Use room temperature eggs and milk for even rising. Preheating the sheet pan helps create crisp edges. Watch oven closely after 15 minutes to avoid overbaking. Let pancakes rest before slicing for better texture. Leftovers can be refrigerated for up to 3 days or frozen.
Nutrition
- Serving Size: About 1/8 of the she
- Calories: 250
- Fat: 8
- Carbohydrates: 30
- Protein: 7
Keywords: sheet pan pancakes, easy pancakes, fluffy pancakes, breakfast recipe, cozy breakfast, no-flip pancakes