Sheet Pan Pancake Recipe

Preheat your oven to 425°F and grease a standard half sheet pan (18 x 13 inch rimmed pan - this is your typical cookie sheet size) with non-stick cooking spray or butter.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, combine the milk, eggs, butter, and vanilla extract. Whisk until incorporated.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Pour the pancake batter onto the prepared sheet pan, spreading it out evenly.

Add your desired mix-ins, visually dividing the pan into 4 sections if you’ll be adding 4 different toppings.

Bake in the preheated oven for 15-19 minutes or until the edges are golden brown, and the top is springy.

Once baked, let it cool for a few minutes before slicing into squares or rectangles.

Serve the sheet pan pancakes with your favorite toppings such as maple syrup, fresh berries, or whipped cream.