Sheet Pan Pancakes

Ingredients

• 2 cup All-Purpose Flour (sifted)
• 2 tbsp Granulated Sugar (for sweetness)
• 1 pinch Salt (just a pinch)
• 2 large Eggs (room temperature)
• 2 cup Milk (whole milk preferred)
• 4 tbsp Unsalted Butter (melted)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 0.25 cup Maple Syrup (optional topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Melt Butter

   Place the butter in a microwave‑safe bowl and melt for about 30 seconds, or melt in a small saucepan over low heat.

   Time: PT2M

3. Combine Wet Ingredients

   In the mixing bowl, whisk together the eggs, milk, vanilla extract, and the melted butter until smooth.

   Time: PT3M

4. Mix Dry Ingredients

   In a separate bowl, stir together the sifted flour, sugar, and a pinch of salt.

   Time: PT2M

5. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are okay.

   Time: PT3M

6. Prepare Sheet Pan

   Line the sheet pan with parchment paper, then pour the batter onto the pan and spread it into an even layer about ½‑inch thick.

   Time: PT2M

7. Bake Pancakes

   Place the pan in the preheated oven and bake for 12 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

   Time: PT12M

   Temperature: 350°F

8. Cut and Serve

   Remove the pan from the oven, let it cool for 2 minutes, then cut the baked pancake into squares or rectangles. Serve warm with maple syrup.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

30g

Fat

10g

Fiber

1g