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Fluffy Sheet Pan Pancakes From Scratch

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Fluffy Sheet Pan Pancakes From Scratch make it easy to serve a crowd without flipping individual pancakes. This simple homemade batter bakes into thick, tender pancakes that are perfect with butter, maple syrup, fruit, or chocolate chips.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups milk
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter or cooking spray, for greasing the pan
  • Maple syrup, for serving, optional
  • Fresh fruit, for serving, optional

Instructions

  1. Preheat the oven to 425°F (220°C). Lightly grease a rimmed sheet pan, approximately 13×18 inches, with butter or cooking spray. Line the bottom with parchment paper if desired.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine. Do not overmix.
  5. Pour the batter into the prepared sheet pan and spread it evenly into the corners with a spatula.
  6. If desired, scatter blueberries, sliced fruit, chocolate chips, or chopped nuts over the batter before baking.
  7. Bake for 12 to 15 minutes, or until the surface is set and lightly golden and a toothpick inserted near the center comes out clean or with only a few moist crumbs.
  8. Let the pancakes cool in the pan for 3 to 5 minutes, then slice into approximately 8 squares or rectangles.
  9. Serve warm with butter, maple syrup, fresh fruit, or your favorite pancake toppings.

Notes

  • Use fresh baking powder and baking soda for the lightest, fluffiest texture.
  • Allow the melted butter to cool slightly before combining it with the eggs and milk.
  • Do not overmix the batter. Stop stirring once the wet and dry ingredients are combined, even if a few small lumps remain.
  • For blueberry pancakes, scatter about 1 cup fresh or frozen blueberries over the batter. Add frozen blueberries without thawing.
  • For chocolate chip pancakes, sprinkle about 3/4 cup chocolate chips over the batter before baking.
  • For banana pancakes, arrange 1 to 2 thinly sliced bananas over the batter and sprinkle lightly with cinnamon.
  • The batter can be divided visually into sections and topped differently to create several pancake flavors on one pan.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze individual portions for up to 2 months.
  • Reheat individual pieces in the microwave for 20 to 30 seconds or in a 325°F (165°C) oven or toaster oven until warmed through.

Nutrition

Find it online: https://thefamilycooking.com/fluffy-sheet-pan-pancakes-from-scratch/