1. Set your oven to 425°F. Make sure you have your preferred sheet pan with you.
2. Combine the flour, sugar, baking powder, and salt in a large basin.
3. Beat the milk, eggs, melted butter, and vanilla extract together in a separate dish until they are well blended.
4. Gently fold the wet ingredients into the dry, stirring to combine everything largely smoothly but leaving a few tiny lumps behind.
5. Thoroughly coat your sheet pan with butter or non-stick spray, being sure to get into all the nooks and crannies.
6. Transfer the batter to the sheet pan and level it out with a spatula.
7. Place the pan in the oven and bake it for 15 to 20 minutes, or until the top is brown and a toothpick inserted in the middle comes out clean.
8. Allow the pancake to cool somewhat before slicing it into squares and serving it with the sides and toppings of your choice.
Variations & Advice: Before baking, sprinkle on some chocolate chips, sliced bananas, or blueberries for more taste.
If you want a little tang in your pancakes, you may use buttermilk instead of whole milk. If necessary, just stir in 1/2 teaspoon of baking soda with the dry mix.
Although these pancakes seldom have leftovers, they reheat well in the oven or toaster for a simple weekday breakfast.
- Replace the all-purpose flour with your preferred gluten-free flour mix to create a gluten-free version.
You still have plenty of time to have a cup of coffee with your loved ones or the morning sunlight, so go ahead and enjoy the simple pleasures of breakfast. The wonderful thing about these Sheet Pan Pancakes is that they allow us to sit down and have a real supper together.