First Step: Preheat your oven to 425°F (220°C) and prepare your sheet pan by greasing it lightly or lining with parchment paper. This ensures the pancakes release easily and cook without sticking. For the best results, use an 11×17-inch rimmed baking sheet as mentioned in our easy breakfast recipes guide.

Second Step: In a large bowl, whisk together the 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt until well combined.

Third Step: In another bowl, whisk the 1 1/2 cups milk, 2 large eggs, 4 tablespoons melted butter, and 1 teaspoon vanilla extract. Gently pour this into the dry mix and stir until just combined to keep the batter fluffy.

Fourth Step: Pour the batter evenly onto the prepared sheet pan and spread it out. Visually divide into sections and add optional toppings like sliced strawberries or blueberries in each part.

Fifth Step: Bake for 18 to 20 minutes until golden brown. Let it cool slightly, then slice into portions and serve warm. This quick sheet pan pancakes process takes about 30 minutes total, from prep to table.