Name: Sheet Pan Pancakes Family Feeds 8 No Flip Easy
Cook time: 30 min
Total time: 30 min
Ingredients: 3 cups all-purpose flour; 2 tablespoons baking powder; 2 tablespoons granulated sugar; 1/2 teaspoon salt; 2 1/2 cups milk (whole or 2% works best); 2 large eggs; 1/2 cup unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract; Optional toppings: Fresh blueberries, chocolate chips, sliced strawberries, or cinnamon sugar

Ingredients

Scale

3 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
2 1/2 cups milk (whole or 2% works best)
2 large eggs
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Optional toppings: Fresh blueberries, chocolate chips, sliced strawberries, or cinnamon sugar

Instructions

Preheat your oven to 425°F (220°C). Grab a standard 18×13-inch rimmed baking sheet (half-sheet pan). Generously grease the pan with butter or non-stick cooking spray. For even easier removal, line the bottom with parchment paper and grease the paper as well. This ensures your giant pancake slides right out without sticking.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Ensure there are no large clumps of flour. Creating a well in the center of the dry ingredients helps the wet ingredients incorporate more smoothly in the next step.
In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined. Pour the wet mixture into the well of the dry ingredients. Use a spatula or whisk to gently fold the mixture together. Stop as soon as the flour streaks disappear; a few small lumps are perfectly fine and actually help keep the pancakes fluffy.
Pour the batter onto your prepared sheet pan. Use a spatula to spread it evenly into all four corners. If you are using toppings, sprinkle them over the top now. You can do half chocolate chips and half berries to please everyone at the table. Press the fruit lightly into the batter so it stays put during baking.
Place the pan on the center rack of the oven. Bake for 18 to 22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crisp and pull away from the sides of the pan.
Remove the pan from the oven and let it cool for two minutes. Use a pizza cutter or a sharp knife to slice the pancake into 8 or 12 squares. Serve warm with maple syrup, whipped cream, or extra fresh fruit. Everyone gets a hot piece at the exact same time!

Cook Time: 30 minutes