Sheet Pan Pancake Recipe

Preheat and prepare sheet pan

Preheat your oven to 425°F (220°C). Place a rimmed quarter-sheet pan (about 9x13 inches) or full sheet pan if making more on a baking sheet lined with parchment paper. Lightly grease the parchment or pan with 1 tablespoon butter or spray to prevent sticking.

If using parchment, ensure it fits flat and there are no large wrinkles; the pancake will set to the pan shape.

Whisk dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt until evenly combined.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk 3 large eggs until frothy. Add 2 cups whole milk and 1 teaspoon vanilla extract, whisking to combine. Slowly whisk in 4 tablespoons melted and cooled unsalted butter.

Mix batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — batter should be a little lumpy but without large pockets of flour. Avoid overmixing to keep pancakes tender. If batter seems very thick, add up to 2 tablespoons more milk to reach a pourable but slightly thick consistency (similar to classic pancake batter).

Let the batter rest 5 minutes while finishing prep; this hydrates the flour and relaxes gluten for a tender sheet pancake.

Pour batter onto pan

Pour the batter onto the prepared sheet pan and use an offset spatula or the back of a spoon to spread it into an even layer about 1/4 to 1/2 inch thick, leaving a small margin at the edges (batter may spread a little during baking).

Add toppings (optional)

Scatter 2 cups mixed fresh berries, 1 cup sliced banana, or 3/4 cup chocolate chips evenly over the surface, gently pressing them into the batter so they won't sink too far. Alternatively, leave plain and top after baking.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the sheet halfway through for even browning. Start checking at 12 minutes: the pancake is done when the edges are golden, the center is set (no wet batter), and a toothpick inserted into the center comes out clean or with a few moist crumbs.

If you prefer a puffier, crisper edge, broil for 1–2 minutes at the end while watching closely — this is optional.

Cool slightly and slice

Remove the sheet pan from the oven and let the pancake rest 2–3 minutes to set. Use a spatula or bench scraper to loosen the edges, then transfer to a cutting board or slice on the pan into squares or rectangles (about 8–12 pieces depending on desired size).

Dress and serve

Dust with 2 tablespoons powdered sugar if desired and drizzle with maple syrup (about 3/4 cup for serving, adjust to taste). Serve warm. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in a 350°F (175°C) oven for 6–8 minutes or in a toaster oven or microwave until warm.