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Fluffy No-Flip Sheet Pan Pancakes

Close-up of a golden-brown slice of fluffy sheet pan pancakes loaded with juicy blueberries.
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Make large batches of fluffy pancakes easily on one sheet pan without flipping. This recipe is fast and reduces cleanup.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus extra for greasing
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (blueberries, chocolate chips, or sliced bananas)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 13×18 inch rimmed baking sheet with butter or cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
  5. If using mix-ins, gently fold them into the batter now.
  6. Pour the batter evenly onto the prepared baking sheet, spreading it to the edges.
  7. Bake for 15 to 18 minutes, or until the edges are set and a toothpick inserted near the center comes out clean.
  8. Remove from the oven. Let it cool for 5 minutes before slicing into squares.
  9. Serve immediately with your preferred toppings.

Notes

  • For a vegan version, substitute the milk with unsweetened plant-based milk and use a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) for each egg.
  • If you want a thicker pancake, use a half-sheet pan (13×9 inches) and reduce the baking time slightly.
  • Top the baked pancakes with maple syrup, fresh fruit, or a dusting of powdered sugar after slicing.

Nutrition

Find it online: https://recipesfleet.com/sheet-pan-pancakes-fluffy-no-flip-recipe/