Ingredients
Base Pancake Batter:
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
2 cups milk
2 large eggs
½ cup melted butter or vegetable oil
1 tsp vanilla extract
Flavor Sections:
Vanilla Section: 1 tsp vanilla extract extra
Chocolate Section: ¼ cup cocoa powder
Berry Section: ½ cup fresh or frozen berries
Cinnamon-Sugar Section: 2 tbsp cinnamon + 2 tbsp sugar
Instructions
Preheat oven to 375°F (190°C). Grease or line a 9×13-inch sheet pan.
Prepare the base batter: Whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients until smooth.
Divide batter into four portions in separate bowls. Add flavorings to each portion (extra vanilla, cocoa, berries, or cinnamon-sugar).
Pour each flavored batter into a section of the prepared sheet pan. Smooth the tops.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Optional: broil for 1–2 minutes to lightly brown the top.
Let cool 5–10 minutes, then cut into squares and serve warm.
Notes
Lightly toss berries in flour to prevent sinking.
Avoid overmixing the batter for extra fluffy pancakes.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or toaster oven.
Customize flavors according to your family’s preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American / Brunch
- Diet: Vegetarian
Nutrition
- Serving Size: 1–2 squares
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg