Description
Enjoy thick, fluffy pancakes with minimal mess using this innovative sheet pan method. Perfect for busy mornings and family breakfasts.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Optional toppings (e.g., fruit, syrup)
Instructions
- Preheat the oven to 425°F (220°C). Grease a baking sheet thoroughly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the eggs, milk, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 15-20 minutes, or until golden brown.
- Slice the pancakes into squares and serve warm with toppings.
Notes
For fluffier pancakes, use buttermilk instead of regular milk. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg