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Oven-baked sheet pan pancakes topped with strawberries and blueberries in a rectangular baking pan

Fluffy Sheet Pan Pancakes for a Crowd

Oven-baked pancakes made in one 9-by-13-inch pan, sliced into squares for an easy family breakfast.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1 tbsp baking powder
  • 2 tbsp granulated sugar optional for a sweeter batter
  • 1/2 tsp fine salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1/2 tsp vanilla powder finely ground
  • 1 tbsp neutral oil or melted butter to grease a 9-by-13-inch metal pan
  • 1 cup fresh berries optional topping

Equipment

  • 9-by-13-inch metal baking pan
  • Two mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Heat the oven to 425°F (220°C). Grease a 9-by-13-inch metal baking pan generously, including the corners.
  2. Whisk flour, baking powder, sugar, and salt together in a large bowl.
  3. In a separate bowl, whisk eggs, milk, melted butter, and vanilla until blended.
  4. Pour wet ingredients into dry. Fold gently until no dry pockets remain; small lumps are fine.
  5. Spread the batter evenly in the prepared pan; add berries over one half if desired.
  6. Bake 15–20 minutes, until the center is set, the surface is lightly golden, and a toothpick comes out without wet batter. Oven and pan differences affect timing.
  7. Cool 3–5 minutes, cut into 12 squares, and serve with yogurt, fruit, or maple syrup.

Notes

Use a metal 9-by-13-inch pan for the specified time. Do not use a shallow rimmed half-sheet without adjusting batter depth and timing. Avoid overmixing; check the center rather than trusting color alone.