Maple Pecan Sheet Pan Pancakes
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Extra maple syrup for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a 18×13-inch rimmed baking sheet with butter or non-stick cooking spray. For even easier removal, you can line the bottom with parchment paper and grease the paper as well.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no large lumps of baking powder so the pancakes rise evenly.
- In a separate medium bowl, whisk together the milk, eggs, melted butter, maple syrup, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula or whisk to gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Pour the batter onto the prepared sheet pan. Use a spatula to spread the batter evenly into all four corners and smooth the top.
- Sprinkle the chopped pecans evenly over the top of the batter. You can gently press them into the batter if you want them more embedded.
- Place the pan in the oven and bake for 15 to 20 minutes. The pancakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let it cool for a couple of minutes. Use a knife or a pizza cutter to slice the pancakes into squares or rectangles. Serve immediately while warm.