Sheet Pan Oven Baked Pancakes

Two pancakes on a plate with maple syrup and blueberries on the side.

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

Cook Time 10

Total Time 20

Servings slices

Calories 111kcal

Author Carmy

Ingredients

2¼ cup all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 tablespoons brown sugar
2 cups milk
2 large eggs room temperature
1 teaspoon vanilla extract
¼ cup Greek yogurt
3 tablespoons melted butter cooled, 1 tablespoon reserved for brushing at the end
½ cup blueberries or more

Instructions

Heat your oven to 415 degrees.
Line a sheet pan and spray with non-stick or spray the sheet pan itself.
Whisk together the all purpose flour, baking powder, baking soda, and salt.
Mix together the brown sugar, milk, eggs, vanilla extract, greek yogurt, and 2 tablespoons of butter.
Fold in the dry ingredients into the wet, being careful not to over-mix. The batter might be a little lumpy but that’s ok!
Pour the batter into the sheet pan as evenly as possible and then place the blueberries into the batter.
Bake for 7 to 10 minutes, on the middle rack in the oven.
Brush on the reserved melted butter onto the top of the sheet pan pancake and broil for 1 to 2 minutes, to get the tops to have a more golden brown if you desire.
Brush on the reserved melted butter onto the top of the sheet pan pancake and broil for 1 to 2 minutes, to get the tops to have a more golden brown if you desire.

Video

Nutrition