Sheet Pan Pancakes are the best way to make pancakes for a crowd! Bake your pancake batter in a sheet pan and add as many toppings as you like to please the whole family.
Jam or Blueberry sauceraspberry sauce, or strawberry sauce
Sliced bananas
Instructions
Preheat oven to 425°F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or large measuring cup, whisk together the eggs, milk, and vanilla.
Add the milk mixture to the dry ingredients, whisk just until no big spots of dry ingredients remain. Batter will be lumpy. Let rest for 10 minutes while you prepare the pan and your toppings.
Spray a half sheet pan (13x18 inches) with nonstick spray. Make sure to thoroughly grease the corners and sides. Set aside.
After the batter has rested, fold in the melted butter until just combined. Pour the batter into the prepared pan and use a spatula to spread the batter evenly.
Top with your desired toppings. Bake for 10 minutes, or until set.
Cut into slices and serve with butter, syrup, or powdered sugar.
Notes
If you are worried about the pancakes releasing from your sheet pan, spray the pan with nonstick spray and then put a layer of parchment paper on the bottom of the pan.
If using peanut butter, Nutella, or other nut butters, I suggest warming a few tablespoons in the microwave for 15-30 seconds, just until they are easily spoonable. Dollop spoonfuls on top of the batter and swirl it through with a knife or chopstick.
If using a jam or fruit-based sauce, dollop spoonfuls on top of the batter and swirl it through with a knife or chopstick.
Can’t pick one topping? Try 2, 3, or even 4! Divide the pan into halves, thirds, or quarters and add your desired toppings to each section.