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% preferred)
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Optional toppings: Fresh berries, chocolate chips, sliced bananas, or sprinkles
Instructions
- Step 1: Preparation. Preheat your oven to 425°F (220°C). Generously grease an 11×17 inch rimmed baking sheet with butter or non-stick cooking spray, or line it with parchment paper for the easiest removal. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate medium bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Step 2: Cooking. Pour the batter onto the prepared sheet pan. Use a spatula to spread it evenly into all four corners and smooth the top. If you are using toppings, sprinkle them evenly across the surface now. Place the pan in the center rack of the oven and bake for 15 to 17 minutes. You will know they are done when the top is golden brown and the edges start to pull away slightly from the sides of the pan. A toothpick inserted into the center should come out clean.
- Step 3: Plating. Remove the pan from the oven and let it cool for 2 to 3 minutes. This resting period makes the pancake easier to slice. Use a knife or a pizza cutter to slice the sheet into 8 large rectangular portions (or smaller squares if serving more people). Lift the squares out with a spatula and stack them on plates. Serve immediately while hot with plenty of maple syrup, a dollop of whipped cream, or a dusting of powdered sugar.
- Cook Time: 25 minutes