Ingredients
Method
- Start by preheating your oven to 425°F. Grease a 9×13-inch sheet pan with butter or cooking spray to prevent sticking.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract. The butter adds richness, while the eggs help bind everything together.
- Once combined, pour the wet ingredients into the dry mixture. Stir gently until just combined. A few lumps in the batter are completely fine — overmixing will make the pancakes dense.
- Pour the batter into the prepared sheet pan, spreading it evenly to the edges. If you want to add toppings like chocolate chips, blueberries, or sliced bananas, sprinkle them over the batter before baking.
- Place the pan in the oven and bake for about 15 minutes. The pancake should turn golden brown, and a toothpick inserted in the center should come out clean.
- Once baked, remove the pan from the oven and let it cool for a few minutes. Use a knife or a pizza cutter to slice it into squares or rectangles. Serve with maple syrup, fresh fruit, or a dusting of powdered sugar.
Notes
For extra fluffy pancakes, avoid overmixing the batter. Stirring just until the ingredients come together keeps the texture light and airy. If you want a richer flavor, swap regular milk for buttermilk.
The slight acidity in buttermilk reacts with the baking powder to create an even fluffier result.
Customizing these pancakes makes them even more fun. Try swirling in a bit of peanut butter before baking, or add cinnamon and chopped nuts for a warm, spiced version.
If you have multiple preferences in the household, divide the pan into sections and top each with different ingredients.