If you’re looking for an easy, mess-free way to enjoy pancakes, this Sheet Pan Pancake recipe is what you need. You can whip these up without breaking a sweat, and they’re the perfect solution for feeding a crowd without standing over a griddle.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 12 large squares

Why You’ll Love This Recipe

• No special equipment required – just a sheet pan.
• Perfect for serving a group without tedious flipping.
• Adaptable for dietary preferences since it’s egg-free.
• Customizable with your favorite toppings.

Ingredients

• 2.25 cups milk: Acts as the liquid base. Non-dairy milk works if you’re avoiding lactose.
• 2 TBSP distilled white vinegar: Helps create a buttermilk substitute to activate the leavening agents for fluffiness.
• .25 cup butter melted (can sub vegetable oil): Adds moisture and richness. Use oil for a dairy-free option.
• 1 tsp vanilla: Enhances flavor and warmth.
• 2.5 cups flour: All-purpose flour builds structure. Opt for gluten-free flour if necessary.
• .5 cup sugar: Provides sweetness and contributes to browning.
• 3 tsp baking powder: Provides leavening, ensuring these pancakes rise beautifully.
• 1 tsp salt: Balances and enhances the flavors.
• 2 tsp baking soda: Works with the vinegar to create even more lift.
• toppings of choice: Personalize with fruits, nuts, or syrups.

How to Make It

Step 1: Preheat and Prep the Milk

Preheat your oven to 425°F (220°C). Combine the milk and vinegar in a large bowl and let it sit for about 5 minutes. This will sour the milk, creating a quick homemade buttermilk which is essential for activating the baking soda and powder.

Step 2: Mix the Wet Ingredients

In the same bowl with the milk and vinegar, add the melted butter and vanilla. Stir until combined. The butter should easily mix with the soured milk, giving you a smooth wet mixture.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Whisking aerates these dry ingredients, ensuring no lumps and an even distribution of leavening agents.

Step 4: Create the Batter

Gently fold the dry mixture into the wet ingredients, being careful not to over-mix. A few lumps are fine. Over-mixing can lead to dense pancakes, so stir until just combined.

Step 5: Bake and Serve

Pour the batter into a greased or parchment-lined sheet pan. Spread evenly. Add your choice of toppings before placing it in the oven. Bake for 15 minutes or until the edges are golden and a toothpick comes out clean. Allow to cool slightly before slicing into squares.

Recipe FAQs

Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Check that it contains xanthan gum for the best results.

How can I store leftovers?

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. They reheat well in the oven or a microwave.

What toppings work best for these pancakes?

Classic options include sliced bananas, berries, or maple syrup. For a heartier meal, try adding nuts or a layer of Nutella before baking.