Simply made, this sheet pan pancakes recipe is made with busy mornings in mind. No more standing around flipping pancakes in batches. This one bowl, one sheet method leads to light and fluffy baked pancakes with a fraction of the effort!
Preheat oven to 425°F. Combine together the flour, baking powder, sugar and salt in a large bowl.
Next whisk in the milk, vanilla and eggs. Then slowly whisk in the butter. Be careful not to over mix.
Line a half-size baking sheet with parchment paper and spray with non stick spray. Pour the batter onto the baking sheet. Bake for 15 minutes or until the edges are golden brown and a tooth pick comes clean.
Allow to cool for a few minutes and then cut the pancakes into 12 slices using a butter knife.
Serve while warm with your favorite toppings. Store leftovers in the refrigerator for up to 3 days.
Additions: For a delicious variation, you can add one of these on top of the pancake batter before baking.
1 to 2 cups Blueberries (or another berry)
1/2 to 1 cup chocolate chips
Slices: This recipe will make 12 large slices. You can also cut into 16 smaller slices or 8 giant slices.Freezer friendly: You may freeze leftovers in a freezer container for up to 3 months.