Sheet Pan Pancakes: Your 1 Awesome Breakfast Savior

Why You’ll Love This Sheet Pan Pancakes (Easy Breakfast) Recipe

Tired of flipping pancakes one by one? I get it! This sheet pan pancake recipe is a game-changer. It means way less cleanup. Seriously, just one pan to wash!

It’s also super quick. You mix, pour, and bake. That’s it. Your delicious breakfast is ready fast. It’s perfect for those busy weekday mornings. Or for lazy weekend brunches with friends. For more breakfast ideas, check out our breakfast category.

You get fluffy, golden pancakes every time. They’re easy to cut and serve. Everyone gets their share without the wait. It truly makes breakfast a breeze. This method is a great alternative to traditional pancake making, which can be time-consuming. You can learn more about the science behind baking leaveners to understand why these turn out so fluffy.

Here’s why you’ll love it:

• Less washing up.
• Faster than traditional methods.
• Consistent, fluffy results.
• Great for feeding a crowd.

If you have any questions about this recipe or our site, feel free to contact us.

Sheet Pan Pancakes: Your 1 Awesome Breakfast Savior

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Making pancakes for a crowd is now simple with this sheet pan pancake recipe. Bake one large pancake in the oven for fluffy, golden squares.

• Author: Leo Abraham
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 1/4 cups packed, light brown sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1 large egg

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Instructions

1. Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, sift together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together milk, brown sugar, melted butter, vanilla extract, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour batter into the prepared baking pan and spread evenly.
6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cut into squares and serve immediately.

Notes

• Serve with your favorite pancake toppings like syrup, fruit, or whipped cream.
• For a sweeter pancake, add an extra tablespoon of sugar to the batter.
• You can add blueberries or chocolate chips to the batter before baking.

Nutrition

• Serving Size: 1 square
• Calories: 350
• Sugar: 20g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 50mg