Forget slaving over a hot smoky stove for 30 minutes slinging pancakes to hungry family members! This sheet pan method is fuss-free, fool-proof, and baked to perfection in one vessel! These are also super fun for kids (and adults!) because you can get creative with what your add-ins are on top (see recipe note).
Servings 4 People
Prep Time 10 minutes 
Cook Time 17 minutes Ingredients
- 8 tablespoons (113g) butter, melted (plus more for greasing the pan)
- 2 cups (16 oz) milk of choice
- 2 eggs
- 2 tbsp (39g) maple syrup
- 1 teaspoon (5g) vanilla extract
- 1 cup (140g) whole wheat flour
- 1 cup (145g) all-purpose flour
- 1 tbsp (12g) baking powder
- ½ tsp baking soda
- ¾ teaspoon kosher salt
- 1 cup (140g) fresh or frozen blueberries*
- Toppings: ~ butter, maple syrup, powdered sugar, or whipped yogurt.
- *You could sub blueberries with any berry or chocolate chips. Have fun and make half of it blueberry and the other half chocolate chip! Other ideas: walnuts, strawberries, drizzle of peanut butter.
- Note: ~ cut it into squares using a pizza slicer and then just use a knife to loosen the edges.
Instructions
- Preheat the oven to 400F. Grease a rimmed baking sheet on the bottom and sides with butter or spray.
- In a large microwavable bowl, add the butter and microwave in 15 second increments until just melted. Whisk in the milk, eggs, maple, and vanilla until smooth.
- Add the flours, baking powder, baking soda, and salt and use a rubber spatula to mix until no dry flour remains. It may be a bit lumpy, but that’s normal!
- Pour into your prepared sheet pan and use your rubber spatula to carefully spread it into an even layer, then give the pan a shake to even it out.
- Top with the blueberries (or whatever add-ins you want). Bake for 12-15 minutes, or until the top is very light golden, then turn your broiler on high and place it on the top rack to broil for about 2 minutes, or until golden brown in spots (keep an eye on it, you may want to rotate halfway through to get more even browning).
- Let it cool off for about 5-10 minutes, then slice it up and serve topped with your desired toppings.
Items you can prep ahead (optional)
- Mix together the dry ingredients (flours, baking powder, baking soda, and salt).
Substitutions:
- To make gluten-free, substitute the flours with 2 cups of all-purpose 1:1 gluten-free flour mix.
- To make dairy-free, substitute the butter with 6 tablespoons of melted coconut oil.
- To make vegan, see above + try this using 2 flax eggs.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
Leftovers + Repurposing:
- Reheat leftover pancakes in the toaster or toaster oven. It gets them nice and crispy!
- These taste really yummy on their own so they make a really delicious snack.
Servings 4 People Prep Time 10 minutes Cook Time 17 minutes Ingredients
- 8 tablespoons (113g) butter, melted (plus more for greasing the pan)
- 2 cups (16 oz) milk of choice
- 2 eggs
- 2 tbsp (39g) maple syrup
- 1 teaspoon (5g) vanilla extract
- 1 cup (140g) whole wheat flour
- 1 cup (145g) all-purpose flour
- 1 tbsp (12g) baking powder
- ½ tsp baking soda
- ¾ teaspoon kosher salt
- 1 cup (140g) fresh or frozen blueberries*
- Toppings: ~ butter, maple syrup, powdered sugar, or whipped yogurt.
- *You could sub blueberries with any berry or chocolate chips. Have fun and make half of it blueberry and the other half chocolate chip! Other ideas: walnuts, strawberries, drizzle of peanut butter.
- Note: ~ cut it into squares using a pizza slicer and then just use a knife to loosen the edges.
Instructions
- Preheat the oven to 400F. Grease a rimmed baking sheet on the bottom and sides with butter or spray.
- In a large microwavable bowl, add the butter and microwave in 15 second increments until just melted. Whisk in the milk, eggs, maple, and vanilla until smooth.
- Add the flours, baking powder, baking soda, and salt and use a rubber spatula to mix until no dry flour remains. It may be a bit lumpy, but that’s normal!
- Pour into your prepared sheet pan and use your rubber spatula to carefully spread it into an even layer, then give the pan a shake to even it out.
- Top with the blueberries (or whatever add-ins you want). Bake for 12-15 minutes, or until the top is very light golden, then turn your broiler on high and place it on the top rack to broil for about 2 minutes, or until golden brown in spots (keep an eye on it, you may want to rotate halfway through to get more even browning).
- Let it cool off for about 5-10 minutes, then slice it up and serve topped with your desired toppings.
Items you can prep ahead (optional)
- Mix together the dry ingredients (flours, baking powder, baking soda, and salt).
Substitutions:
- To make gluten-free, substitute the flours with 2 cups of all-purpose 1:1 gluten-free flour mix.
- To make dairy-free, substitute the butter with 6 tablespoons of melted coconut oil.
- To make vegan, see above + try this using 2 flax eggs.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
Leftovers + Repurposing:
- Reheat leftover pancakes in the toaster or toaster oven. It gets them nice and crispy!
- These taste really yummy on their own so they make a really delicious snack.
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