Description
These easy sheet pan pancakes are fluffy, customizable, and perfect for feeding a crowd or meal prepping for the week. Baked in the oven, they’re faster and less messy than traditional pancakes.
Ingredients
2 cups all-purpose flour
2 tbsp baking powder
1 tsp cinnamon (optional)
1/2 tsp salt
1 3/4 cups milk (dairy or non-dairy)
2 large eggs
1/4 cup avocado oil or vegetable oil
2 tbsp honey or agave syrup
1 tsp non-alcoholic vanilla extract
Toppings of choice (e.g., berries, bananas, nuts)
Instructions
Preheat oven to 425°F. Line a 13×18 sheet pan with parchment paper.
In a large bowl, mix flour, baking powder, salt, and cinnamon.
In another bowl, whisk milk, eggs, oil, honey, and vanilla.
Combine wet and dry ingredients. Stir gently; don’t overmix.
Pour batter into sheet pan and smooth the top.
Add toppings evenly across the surface.
Bake for 13–15 minutes or until golden on top.
Let cool slightly, slice into squares, and serve warm.
Notes
Use parchment paper for easy cleanup.
Top with different combinations on each side for variety.
Freeze with wax paper layers between slices for easy separation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: sheet pan pancakes, baked pancakes, oven pancakes, easy breakfast for a crowd