Easiest way to cook breakfast for a crowd or as a breakfast meal prep, these Sheet Pan Oven Baked Pancakes will definitely make mornings more delicious!
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Sheet Pan Oven Baked Pancakes

Easiest way to cook breakfast for a crowd or as a breakfast meal prep, these Sheet Pan Oven Baked Pancakes will definitely make mornings more delicious!
Course Breakfast
Cuisine American, Meal Prep
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 slices
Author Carmy

Ingredients

  • 2 cups flour
  • 2 tbsp baking powder
  • pinch of salt
  • 3 tbsp brown sugar
  • 1/4 cup softened butter
  • 1 1/5 cup milk
  • 1/2 cup greek yogurt
  • 2 tbsp vanilla extract
  • 2 eggs

add ins

  • blueberries
  • chocolate chips

Instructions

  • Heat your oven to 415 degrees.
  • In a mixer on low (you can also hand mix if you’d like), mix together your dry ingredients (flour, baking soda, salt, brown sugar).
  • Once mixed, slowly add in the wet ingredients as the mixer is on, starting with soften butter, milk, greek yogurt, vanilla extract, then eggs.
  • Line your sheet pan with parchment paper or butter/spray with non-stick then pour your mixed batter into the pan.
  • Spread the mixture across the pan evenly with a spatula if needed then add your mix in of choice on top, I used blueberries and chocolate chips.
  • Bake for 10 minutes in the oven then using a toothpick, check to see if the pancake has been cooked through, if not, cook for another 5 minutes.
  • Let cool before cutting it and serving/freezing.

Notes

To Freeze and reheat: Place a sheet of wax paper between each pancake before stacking them together. Place them in an airtight container or large ziploc bag (pushing all the air out). To reheat: using a microwave, place the frozen pancakes on a microwave-safe plate. Microwave uncovered on high for about 1 to 1-1/2 minutes, or until heated through. If you are worried about it drying out, you can microwave it in a bowl and cover the bowl with a damp towel.