Breakfast just got better. My family requests this weekly now!

– 3 cups all-purpose flour
– 2 tablespoons sugar
– 3 teaspoons baking powder
– A pinch of salt
– 2 1/2 cups whole milk
– 2 large eggs
– 6 tablespoons unsalted butter, melted
– 1 teaspoon pure vanilla extract
– Non-stick cooking spray or extra butter for greasing

1. Preheat your oven to 425°F and make sure you’ve got your favorite sheet pan handy.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In another bowl, beat the milk, eggs, melted butter, and vanilla extract until just combined.

4. Carefully fold the wet ingredients into the dry, stirring until the mixture is mostly smooth but with some small lumps remaining.

5. Generously grease your sheet pan with non-stick spray or butter, making sure you reach every corner.

6. Pour the batter onto the sheet pan, using a spatula to spread it evenly.

7. Slide that pan into the oven and bake for about 15-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

8. Let the pancake cool slightly, then cut it into squares and serve up with your choice of toppings and sides.

– For added flavor, sprinkle on some blueberries, sliced bananas, or chocolate chips before baking.
– You can substitute buttermilk for whole milk if you want a bit of tang in your pancakes. Just add 1/2 teaspoon of baking soda to the dry mix if you do.
– Leftovers are rare, but these pancakes reheat beautifully in the oven or toaster for a quick breakfast throughout the week.
– To make a gluten-free version, use your favorite gluten-free flour blend in place of the all-purpose flour.

Now, go ahead and savor the simple joys of breakfast with plenty of time left to enjoy the morning sunshine or a cup of coffee with your loved ones. That’s the beauty of these Sheet Pan Pancakes—they let us sit down and truly share a meal together.