Step 1

Preheat oven to 425 degrees and spray a sheet pan generously with non-stick spray. Set aside.

Step 2

In a large bowl combine all of the pancake ingredients and whisk until the mixture is smooth with only a few small lumps.

Step 3

Pour batter into prepared sheet pan and spread out into an even layer.

Step 4

Bake for 14-16 minutes or until the pancake is golden brown and a toothpick inserted in the center comes out clean.

Step 5

Cut your sheet pan pancakes into squares and serve with toppings, like butter and maple syrup.

Step 6

Sheet pan pancakes leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.