Description
Sheet Pan Pancakes are a fluffy, easy breakfast option that can be prepared in a single pan, perfect for feeding a crowd.
Ingredients
Scale
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 ¾ cups whole milk
- ¼ cup sour cream – Secret ingredient for fluffiness
- ¼ cup butter – Melted, plus extra for pan
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries – Optional
- 1 cup sliced strawberries – Optional
- ½ cup fresh raspberries – Optional
Instructions
- Preheat the oven to 425°F and butter the sheet pan.
- In a large bowl, combine the dry ingredients (flour, sugar, baking powder, and salt).
- In another bowl, beat the eggs, then add the milk, sour cream, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the hot buttered pan and add your choice of berries.
- Bake for 15-18 minutes until golden brown and the pancakes spring back when pressed.
- Let the pancakes cool for 3 minutes before cutting into squares.
- Serve with maple syrup and additional toppings if desired.
Notes
- For extra fluffiness, make sure to not overmix the batter.
- Try different fruits or toppings based on your preferences.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 3 oz)
- Calories: 150
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg