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Simple Sheet Pan PanCAKES from Scratch!

These pancakes are simple, from scratch, and oh so fluffy and delish. They REALLY put the cake in pancake! Try this EGG FREE version for fluffy, yummy, comfort worthy pancakes!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast

Equipment

  • 1 XL Baking Sheet (I use 13" x 18" sheet pan)

Ingredients
  

Wet Ingredients

  • 2.25 cups milk
  • 2 TBSP distilled white vinegar
  • .25 cup butter melted can sub vegetable oil
  • 1 tsp vanilla

Dry Ingredients

  • 2.5 cups flour
  • .5 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda

OPTIONAL

  • toppings of choice

Instructions
 

Batter Prep

  • Mix wet ingredients.
  • Add dry ingredients into wet ingredients, mix until combined.

Sheet Pan Pancakes

  • Preheat oven to 350℉ (use convection option if you'd like for a more even bake!).
  • Line cookie sheet/jelly roll pan with parchment paper, or grease thoroughly.
  • Pour prepped batter into pan.
  • Add toppings onto pancake batter.
  • Bake in oven for 20 minutes, or until top is golden brown, and toothpick in center comes out clean.
  • *NOTE CONVECTION USERS! Check pancakes at 15 minutes to see if they're done!

Notes

Egg Batter Substitute

Ingredients

  • 2.5 cups flour
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 3 eggs beaten
  • 2 cups milk
  • 1/4 cup butter, melted (can sub cooking oil)
  • 1 tsp vanilla

Traditional Ingredient Baking Instructions

Directions

  1. Mix wet ingredients.
  2. Add dry ingredients to wet, and mix.
  3. If using toppings, mix into batter.
  4. Scoop 1/4 cup batter onto preheated and oiled griddle.
  5. Flip when batter bubbles evenly.
  6. Enjoy!
Keyword breakfast, egg free, from scratch, pancakes, simple