Description
At its simplest, this recipe is a clever reimagining of the traditional pancake. Instead of cooking small portions of batter on a flat surface like a frying pan or a griddle, we utilize the even heat of an oven. By spreading the batter across a rimmed baking sheet, we create one giant, rectangular pancake. Once it is baked to perfection, it is sliced into uniform mini sheet pan pancake squares that are easy to grab, stack, and dip into syrup.
Ingredients
1½ cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1¼ cups milk
1 large egg
2 tbsp melted butter (or oil)
1 tsp vanilla extract
Instructions
Preheat oven to 200 °C (400 °F). Line a mini sheet pan (or 9×13 inch pan) with parchment paper or lightly grease it.
Mix dry ingredients
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, whisk milk, egg, melted butter, and vanilla.
Combine
Pour wet ingredients into dry and mix until just combined (don’t overmix).
Pour & add toppings
Spread batter evenly in the pan.
Sprinkle toppings of your choice.
Bake
Bake for 12–15 minutes or until set and lightly golden.
Slice & serve
Cut into squares and serve warm with maple syrup or honey.
Notes
These Mini Sheet Pan Pancake Squares are perfect for busy mornings and meal prep. Feel free to customize with your favorite mix-ins like berries, nuts, or chocolate chips. Store leftovers in the refrigerator for up to 3 days or freeze for a quick grab-and-go breakfast—just reheat and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: ~140 kcal
Keywords: Baked sheet pan pancakes, Oven pancakes for a crowd, Square pancake traybake, Sheet pan flapjack squares, No-flip pancake recipe