Sheet Pan Pancakes

16 servings


25 minutes

total time


4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/3 cup granulated sugar

2 1/2 cups milk

4 large eggs, (lightly beaten)

1 teaspoon vanilla extract

1/4 cup vegetable oil, (or melted butter)

Add-ins of choice


Preheat the oven to 375 degrees Fahrenheit. Spray a large sheet pan with non-stick cooking spray.

Add the flour, baking powder, salt, and sugar into a large bowl and whisk to combine.

Make a well in the center of the dry ingredients and add the milk, eggs, and oil. Whisk together until just combined. Be careful not to overwork the batter or the pancakes will be dense and chewy. The batter will be thick and lumps are ok.

Pour the batter into the prepared pan then spread it evenly in the pan. Sprinkle on the add-ins if you are using them.

Bake for 12-15 minutes. The pancakes are ready when the center is no longer jiggly and lightly golden around the edges.

Remove from the oven and cut into squares. Top with your favorite pancake toppings and enjoy!


Serving Size

1 pancake


170 kcal

Total Fat

3 g

Saturated Fat

1 g

Unsaturated Fat

1.4 g

Trans Fat

0.004 g


45 mg


177 mg

Total Carbohydrate

30 g

Dietary Fiber

1 g

Total Sugars

6 g


6 g

16 servings


25 minutes

total time
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