Ingredients
- – 2 cups all-purpose flour
- – 2 tablespoons sugar
- – 1 tablespoon baking powder
- – 1/2 teaspoon salt
- – 2 large eggs
- – 1 3/4 cups milk
- – 1/4 cup melted butter
- – 1 teaspoon vanilla extract
- – Optional toppings: fresh fruit, syrup, chocolate chips
Instructions
- Preheat your oven to 425°F (220°C) and grease a large baking sheet or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the pancake batter onto the prepared baking sheet, spreading it evenly.
- Bake in the preheated oven for about 15-18 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.
- Remove from the oven and let cool slightly. Cut into squares and serve with your favorite toppings.
Notes
– Feel free to customize the pancake batter with your favorite add-ins like chocolate chips or nuts.
– You can make a double batch and freeze the leftover pancakes for a quick breakfast later.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Global Flavors & Street Food 🌍
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square (1/12 of the recipe)
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pancakes, breakfast, sheet pan