Sheet Pan Pancakes: Fluffy and Golden

Preheat your oven to 425°F (220°C). Line an 18x13-inch rimmed baking sheet with parchment paper, leaving a slight overhang. Brush the parchment generously with a tablespoon of the melted butter to ensure a crispy bottom crust.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Create a well in the center of the dry ingredients.

In a separate jug or bowl, whisk the milk, eggs, remaining melted butter, and vanilla extract until the eggs are fully emulsified.

Pour the wet mixture into the well of the dry ingredients. Use a spatula to gently fold the mixture together until just combined; small lumps are acceptable to prevent over-mixing.

Pour the batter into the prepared sheet pan, spreading it evenly to the edges. Let the batter rest for 5 minutes to allow the flour to hydrate.

Bake for 15 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Slice into squares and serve hot.