Step 1

Preheat the oven to 425F.

Step 2

Line a half sheet pan with parchment paper. Add one tablespoon of butter to the sheet pan and place in oven to melt. Once melted, remove from the oven and spread the butter evenly on the parchment paper.

Step 3

Add the dry ingredients to a large mixing bowl and whisk to combine: flour, baking powder, baking soda, cinnamon, and salt.

Step 4

Add remaining wet ingredients (not toppings or mix in ideas) and stir to combine, making sure not to over mix. Some lumps are fine.

Step 5

Let the batter rest for 5 minutes.

Step 6

Carefully spread the batter into the prepared pan.

Step 7

Optional: Sprinkle any mix ins desired EVENLY on top (you don't have to add any mix ins for plain pancakes): chocolate chips, fruit (like banana or blueberries), nuts, etc. You can even make 4 separate “flavors” in the pan. Make sure the mix-ins are evenly spaced out. You don't want clumps of blueberries together as the batter may not fully bake in those spots. Don't overdue the mix ins, a little goes a long way. Also, avoid any mushy or super juicy fruit--this type of fruit is best used on top of the pancakes after baking.

Step 8

Bake for 12-15 minutes, until lightly golden brown in color and may show a few cracks.

Step 9

Let the pancake rest in the sheet pan for 5 minutes before cutting and serving.

Step 10

Store extra pancake pieces in the fridge or freezer in an air-tight container. Reheat in toaster oven or microwave or pack cold for lunches.