Sheet Pan Pancakes (4 Ways!)

Make Sheet Pan Pancakes with 4 different toppings so you don’t have to choose just one. A whole batch ready in a flash and no need to flip!

Servings:

Prep Time5

Cook Time15

Total Time20

PREP OVEN AND PAN: Preheat the oven to 425°F. Generously grease a 13 x 18-inch rimmed baking sheet with butter or nonstick spray.
MIX DRY INGREDIENTS: In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder, and ½ teaspoon kosher salt until evenly combined.
ADD WET INGREDIENTS: Add 2 cups whole milk, 2 large eggs, ¼ cup melted unsalted butter, and 2 teaspoons vanilla extract. Whisk just until smooth. A few small lumps are fine. Do not overmix.
POUR AND LEVEL: Pour the batter onto the prepared baking sheet. Use a rubber spatula to spread evenly to the edges.
ADD TOPPINGS: Gently tap the pan on the counter a few times to release air bubbles. Visually divide the batter into four sections and sprinkle a different topping over each section.
BAKE: Bake for 15 to 18 minutes, until the top is lightly golden and the center springs back when gently pressed.
SERVE: Let cool for 5 minutes. Cut into squares and serve with maple syrup, fresh fruit, or whipped cream.

Make It Savory: Try bacon, ham, shredded cheddar cheese, or fresh herbs instead of sweet toppings.

Make-Ahead: Bake, cool, and slice. Store in an airtight container for up to 3 days.

Freezing: Freeze sliced pancakes in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster oven until warmed through.

Texture Tip: Avoid overmixing the batter to keep the pancakes light and fluffy.