Ingredients
5 cups all-purpose flour
4 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon salt
4 large eggs
4 cups milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Instructions
Preheat oven to 400°F (200°C). Grease a large sheet pan with butter or cooking spray.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir just until the batter is slightly lumpy. The batter should be thick but pourable.
Evenly spread the batter onto the prepared sheet pan, making the layer about half an inch thick.
Bake for 20 minutes or until the pancakes are golden brown and cooked through.
Remove from oven and let it cool slightly. Cut into squares or rounds and serve warm.
Notes
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. To increase flavor, top with berries, maple syrup, or cinnamon before baking. Leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1 piece)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg