Something improved with breakfast. Now my family asks for this every week!

- 1/2 cup of whole milk - a teaspoon of salt
- Two big eggs
Melted unsalted butter (6 tablespoons) and pure vanilla essence (1 teaspoon)
- Additional butter for frying or nonstick cooking spray
How to Follow
1. Gather your preferred sheet pan and set the oven temperature to 425°F.
Second, combine the flour, sugar, baking soda, and salt in a sizable basin by whisking them together.
Third, mix the milk, eggs, melted butter, and vanilla essence in a separate dish by beating them until they are barely incorporated.
4. With a gentle hand, combine the wet and dry ingredients, stirring constantly, until a mostly homogeneous consistency is achieved, leaving behind a few tiny lumps.
Apply a generous coating of nonstick spray or butter to your sheet pan, making sure to coat every corner.
6. Using a spatula, evenly distribute the batter onto the sheet pan.
Seven, place the pan in the oven and bake for fifteen to twenty minutes, or until a toothpick inserted in the middle comes out clean and the top is brown.
8. Once the pancake has cooled down a bit, slice it into squares and top with anything you choose.
The recipe may be tweaked by adding sliced bananas, blueberries, or chocolate chips before baking for an extra burst of flavor.
If you're looking to add a punch to your pancakes, try using buttermilk instead of whole milk. If so, just combine the dry ingredients with 1/2 teaspoon of baking soda.
Even though leftovers are unusual, these pancakes are perfect for a weekday morning snack since they reheat so well in the oven or toaster.
- A Substitute your preferred gluten-free flour mix for the all-purpose flour to create a gluten-free variation.


There is still plenty of time to have a leisurely meal in the early sunshine or to warm up with a mug of coffee with those you care about. The best part about these Sheet Pan Pancakes is that they encourage us to eat a leisurely lunch together.