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Sheet Pan Pancakes

Source: https://www.budgetbytes.com/sheet-pan-pancakes/ Serves 4 (8 portions) · Prep 10 min · Bake 18–20 min · Oven 425°F

❄️ FREEZE STAGE: Fully baked, sliced

  • Freeze at: After baking, cooling, and slicing into portions.
  • How: Freezer-safe bag with parchment between layers, up to 3 months.
  • Reheat: Toaster or microwave, from frozen.

Allergen note: the base is nut/sesame/chickpea-free. ✅ Skip the "peanut butter" topping option; use fruit or chocolate chips instead.

Ingredients

  • 2 cups (280g) all-purpose flour
  • ¼ cup (55g) granulated sugar
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 1½ cups (350ml) milk
  • 2 large eggs
  • 4 tbsp (60g) butter, melted
  • 1 tsp vanilla extract
  • Cooking spray
  • Toppings: sliced strawberries, blueberries, chocolate chips (skip peanut butter — allergy)

Method

  1. Preheat oven to 425°F. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Add milk, eggs, melted butter, and vanilla to the same bowl. Whisk until just combined (don't overmix).
  3. Generously coat an 11×17-inch rimmed baking sheet with cooking spray (or line with parchment).
  4. Pour batter onto the sheet; spread evenly with a spatula or tap the pan on the counter.
  5. Divide visually into four sections; add toppings to each.
  6. Bake 18–20 min until golden brown.
  7. Cool slightly, then slice into 8 portions. Serve warm with syrup.

Storage (from source)

  • Fridge: airtight, up to 3 days.
  • Freezer: up to 3 months (see freeze box).