Description
Fluffy and golden sheet pan pancakes that offer a delightful texture without the hassle of flipping individual pancakes.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C) and grease the baking sheet.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Transfer the batter onto the greased baking sheet, spreading evenly.
- Bake for 15-20 minutes until puffed and golden brown.
- Let cool briefly, cut into squares, and serve with toppings.
Notes
Ensure your eggs and milk are at room temperature for better batter consistency. Avoid overmixing for fluffy pancakes.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg