How To Make Sheet Pan Pancakes • Tasty

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (leavening agent)
• 0.5 teaspoon Salt (fine sea salt)
• 2 tablespoons Granulated Sugar (optional sweetness)
• 1.5 cups Milk (whole milk recommended)
• 1 large Egg (room temperature)
• 3 tablespoons Unsalted Butter (melted, cooled slightly)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 medium Banana (sliced thinly (optional))
• 0.33 cup Chocolate Chips (semi‑sweet (optional))
• 2 tablespoons Bacon Bits (cooked and crumbled (optional))

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it fully preheat before baking.

   Time: PT5M

2. Make the Batter

   In a mixing bowl whisk together the flour, baking powder, salt, and sugar. Add the milk, egg, melted butter, and vanilla; stir just until combined—lumps are okay.

   Time: PT5M

3. Prepare the Pan

   Line the sheet pan with parchment paper. Pour the batter onto the pan, spreading it to about ½‑inch thickness. Sprinkle banana slices, chocolate chips, and/or bacon bits on top if using.

   Time: PT5M

4. Bake the Pancakes

   Place the pan in the preheated oven and bake for 15 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

   Time: PT15M

   Temperature: 425°F

5. Cool and Serve

   Remove the pan with oven mitts, let the pancake sheet cool for 5 minutes, then cut into squares or desired shapes. Serve warm with maple syrup, butter, or your favorite toppings.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

38 g

Fat

9 g

Fiber

2 g