Pam's Kitchen

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 3 tablespoons Granulated Sugar
• 2 tablespoons Baking Powder
• 0.5 teaspoon Salt
• 2.5 cups Whole Milk (use whole milk for richness)
• 2 Large Eggs (room temperature)
• 2 teaspoons Vanilla Extract (pure vanilla extract)
• 2 tablespoons Unsalted Butter (melted)
• 1 cup Strawberries (sliced, optional topping)
• 1 Banana (sliced, optional topping)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together 3 cups flour, 3 tbsp sugar, 2 tbsp baking powder, and ½ tsp salt until evenly distributed.

   Time: PT3M

3. Whisk Liquid Ingredients

   In a separate bowl, whisk 2½ cups whole milk, 2 large eggs, 2 tsp vanilla extract, and 2 tbsp melted unsalted butter until the eggs are fully blended.

   Time: PT5M

4. Mix Batter

   Pour the liquid mixture into the dry ingredients and stir with the spatula until just combined. Do not over‑mix; a few lumps are okay.

   Time: PT4M

5. Prepare Sheet Pan

   Line the sheet pan with parchment paper, making sure it covers the bottom and sides.

   Time: PT2M

6. Transfer Batter

   Pour the batter onto the prepared pan and use the spatula to spread it evenly to the edges, leaving it slightly thicker at the center.

   Time: PT3M

7. Add Fruit Toppings

   Scatter sliced strawberries, banana slices, or any other fresh fruit of your choice over the batter.

   Time: PT2M

8. Bake Pancakes

   Place the pan in the preheated oven and bake for 15–17 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

   Time: PT16M

   Temperature: 425°F

9. Cool and Serve

   Remove the pan, let the pancakes cool for a few minutes, then cut into squares. Serve warm with syrup or store for later.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g