Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries or chocolate chips (optional toppings)
- Non-stick cooking spray or extra butter for the pan
Instructions
- Preheat your oven to 425°F (220°C). Take a standard 18×13 inch rimmed baking sheet (half-sheet pan) and grease it generously 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 pancakes won’t stick when you try to slice them later.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Ensure there are no large clumps of flour. Creating a well-mixed dry base helps the leavening agent distribute evenly so the pancakes rise uniformly in the oven.
- In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined. Make sure your milk isn’t ice-cold, or it might cause the melted butter to seize up and form small clumps.
- Pour the wet ingredients into the dry ingredients. Use a spatula or whisk to gently fold them together until just combined. Do not overmix the batter; a few small lumps are perfectly fine and actually help keep the pancakes fluffy.
- Pour the batter onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it evenly into all four corners. Sprinkle your chosen toppings, such as blueberries, chocolate chips, or sliced strawberries, over the top.
- Place the pan in the center of the oven and bake for 15 to 20 minutes. The top should be golden brown and spring back when lightly touched. Remove from the oven and let it cool for 5 minutes. Use a knife or a pizza cutter to slice the giant pancake into 8 or 16 individual squares depending on your desired portion size.
- If you are meal prepping, let the squares cool completely on a wire rack. Place the individual squares on a clean baking sheet in a single layer and freeze for 1-2 hours. Once frozen solid, transfer them to a gallon-sized freezer bag. This “flash freeze” method prevents them from sticking together in a giant block.
- Cook Time: 30 minutes