5 stars for innovation and creativity for getting pancakes done more efficiently!
Glenda
All the delicious buttery taste and fluffy texture of classic pancakes without having to pan-fry each individual flapjack!
20 minutes
9 pancakes
Vanilla Extract
Baking Powder
Flour
Milk
Butter
Brown Sugar
Eggs
Salt
Preheat your oven to 425°F and prep a baking sheet with nonstick cooking spray of choice.
In a small microwave-safe dish, microwave the butter on high for 30 seconds until completely melted. Set aside to cool.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt, ensuring there are no lumps.
Add the eggs, milk, and vanilla extract, and whisk until smooth. Continue to whisk while adding the cooled melted butter until integrated into a thin batter.
Pour the batter onto the prepped baking sheet and carefully lift and tilt the pan back and forth, left and right to spread the batter around the baking sheet evenly. Add any toppings you want now!
Bake for 15 minutes until cooked through and top starts to bubble and turn golden brown. Enjoy hot with maple syrup!
For thinner, more authentic pancakes, use a 12 x 18-inch baking sheet (preferred). For thicker, fluffier pancakes, use a 13 x 9-inch baking sheet.