Sheet Pan Pancakes
No more flipping individual pancakes while the rest get cold.
25 min · 6 servings
Ingredients
- 3 cups Pancake batter (store-bought or homemade)
- ¼ cup Melted butter
- Toppings: Blueberries, Chocolate chips, Sliced bananas, Pecans
Method
- Preheat oven to 425°F (220°C).
- Grease a standard rimmed baking sheet heavily with melted butter.
- Pour pancake batter onto sheet pan and spread evenly with a spatula.
- Add your toppings in zones (blueberry corner, chocolate chip corner, etc.).
- Bake 12–15 minutes until center is set and edges are golden brown.
- Slice into squares and serve with maple syrup.
Chef's tip: Divide the pan into flavor zones — everyone gets their favorite at the same time
From The Edible Codex · 261 recipes
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