Sheet Pan Pancakes
fromthespeckledpalate.comwww.thespeckledpalate.com/sheet-pan-pancakes
Love pancakes but don’t want to stand over the stovetop flipping them? Make Sheet Pan Pancakes instead. This easy pancake recipe comes together quickly, bakes in the oven until golden brown and is great for feeding a crowd. Plus, they are made from scratch with ingredients you probably already have in your pantry and fridge.
Ingredients
Instructions
Preheat the oven to 375℉. Line a 9”x13” rectangular pan or jelly roll pan with parchment paper. Spray with nonstick baking spray and set aside.
Measure 3 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoon baking soda and 1 ½ teaspoon kosher salt into a large bowl. Whisk until combined, and set aside.
Pour 2 ¼ cups milk into a liquid measuring cup or a medium bowl.
Add the 3 large eggs, 2 ½ teaspoons vanilla extract and ¼ cup unflavored oil to the milk. Use a fork or a whisk to stir these ingredients until combined. Make sure the egg yolk and white are incorporated into the mixture completely.
Pour the milk mixture into flour mixture, and stir until combined. Do not worry about lumps!
Pour the pancake batter into the prepared pan.
Transfer to the preheated oven, and bake for 17-20 minutes, or until baked through. It will be a beautiful golden brown on top.
Remove from the oven and let cool slightly before slicing and enjoying!
Nutrition
- Serving Size
- 1 slice
- Calories
- 132 kcal
- Carbohydrate Content
- 23 g
- Protein Content
- 5 g
- Fat Content
- 2 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0.003 g
- Cholesterol Content
- 35 mg
- Sodium Content
- 347 mg
- Fiber Content
- 1 g
- Sugar Content
- 5 g
- Unsaturated Fat Content
- 1.3 g
