Your next breakfast will be a breeze with these Sheet Pan Pancakes! Whip up the batter, pour it into a sheet pan, then be rewarded with piping hot fluffy pancakes for everyone! Set the table with your favorite toppings and enjoy the easy, relaxed morning you deserve.
Prep: Preheat the oven to 425F. Brush a 17x11-inch baking sheet with 2 tbsp of the melted butter.
Make the batter: Whisk the flour, baking powder, sugar, and salt in a large bowl. In a separate bowl, whisk the milk, eggs, and the remaining melted butter together. Pour the wet ingredients into the dry ingredients and stir just until you see no more flour. It's okay to have some lumps.
Bake: Pour the batter into the prepared baking sheet and even out the top with a spatula. Top with your favorite toppings, such as berries, chocolate chips or any of the other toppings mentioned in this post. Transfer the sheet pan to the oven and bake for 12-15 minutes, or until the pancake is set and cooked through and golden brown on top.
Finish: Take the pancake out of the oven and let is rest for 1-2 minutes before slicing and serving. Serve with additional fruits and maple syrup.
Leftovers: Your leftover pancakes will last up to 5 days stored in an airtight container in the fridge. Make sure they've completely come down to room temperature before storing them. They'll actually heat up best in the microwave at 10 second intervals until warmed through. It happens fast! You can also reheat them in the oven at 325F for 5-10 minutes.
Freezing: Slice the pancakes into your desired size. Using a parchment paper lined sheet pan, place the sliced pancakes on the pan with space between them. You may need to do this in batches if there are lots. Freeze for 1-2 hours or until solid, then transfer them to a large airtight container or freezer bag. Let the pancakes thaw at room temperature, then reheat using your preferred method.