Easy Sheet Pan Pancakes
If you love homemade pancakes but don’t love standing over the stove flipping batch after batch, these easy sheet pan pancakes are about to make breakfast a whole lot simpler! They’re soft, fluffy, made with basic pantry ingredients, and the entire batch bakes at once in the oven. No flipping pancakes while everyone else is already eating. Just pour the batter into a pan, bake, slice, and breakfast is ready. Serve these warm with butter and maple syrup, add fresh berries, or freeze a batch for busy mornings!
Servings: 16 pancakes
Equipment
- Pancake Griddle We have this one!
Ingredients
- 2 cups all-purpose flour spoon & leveled
- ¼ cup granulated sugar
- 2 scoops unflavored collagen peptides
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1¾ cups whole milk
- 2 eggs
- ¼ cup unsalted butter melted & cooled
- 1 tsp vanilla extract
- Toppings: chocolate chips, blueberries, strawberries, sprinkles, etc.
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, collagen peptides (optional), baking powder, and sea salt.
- Add the milk, eggs, melted butter, and vanilla extract.
- Stir just until combined. Be careful not to overmix the batter.
- Pour the pancake batter into the prepared pan and spread it into an even layer.
- Bake for 15–18 minutes, or until the center is set and the edges are lightly golden.
- Allow to cool slightly, then slice into squares.
- Serve warm with butter, maple syrup, fresh berries, or your favorite pancake toppings.
Notes
Meal Prep & Freezer Instructions:
- Allow the pancakes to cool completely before slicing them into squares. Store leftovers in an airtight container in the refrigerator for an easy make-ahead breakfast.
- To freeze, place the pancake squares in a freezer-safe container or bag. If stacking, separate the layers with parchment paper. Reheat individual pancakes in the toaster or microwave until warmed through.