Our sheet pan pancakes are the perfect solution for busy mornings in your house! These pancakes are a guaranteed fan favorite for breakfast without the hassle of standing in front of a stovetop flipping!
Ingredients
- 3 cups all-purpose flour
- 3 Tablespoons white sugar
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 2.5 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons unsalted butter melted
- 1 Banana sliced
- 2 cups strawberries sliced
Servings: squares
Units:
Instructions
- Preheat oven to 425 Degrees F. and line a 18x13 inch baking sheet with parchment paper.
- In a large bowl combine the flour, sugar, baking powder and salt and set aside.
- In a medium bowl combine the milk, eggs, vanilla, and butter and whisk until eggs are full incorporated.
- Pour the wet ingredients into the dry ingredients bowl and mix until ingredients are combined.
- Pour the pancake batter onto your parchment paper lined sheet pan and spread out into an even layer. Top with sliced bananas and strawberries.
- Bake for 15-17 minutes or until the pancakes are golden and set. Remove from the oven and let cool for a couple of minutes then slice into 12 slices and serve.
Recipe Notes
*Nutrition label includes salad and 1 (1/2) cup serving of raspberry vinaigrette recipe. Addition of more dressing or candied pecans will change nutrition information.