Sheet Pan Pancakes
Fluffy pancakes baked on a sheet pan with swappable toppings and mix-ins. Finish with your choice of fruit, nuts, sauce, or dairy components for infinite variations.
Ingredients
Method
Preheat oven to 425°F. Grease a 9x13 inch sheet pan with butter or cooking spray.
In a large mixing bowl, whisk together flour, baking powder, and salt.
In another bowl, whisk together eggs, milk, melted butter, honey, and vanilla extract until well combined.
Pour wet ingredients into dry ingredients and whisk until just combined; a few lumps are fine. Fold in blueberries and chopped walnuts.
Pour batter onto the prepared sheet pan and spread evenly with a spatula.
Bake for 18–22 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cut into 9 squares. Top with a dollop of Greek yogurt and drizzle with honey.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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