Monday, March 30, 2026

This one-bowl pancake sheet cake is all the cozy of pancakes without the flipping. This soft, golden sheet cake bakes in one pan and slices beautifully for busy mornings, brunch gatherings, or easy lunchbox squares. Just mix, pour, bake, and enjoy warm from the oven magic with minimal effort.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar
1 teaspoon cinnamon, ground
1/2 cup (115g) butter, melted
2 large eggs
1 3/4 cups milk
1 teaspoon vanilla extract
Optional: 1/2 cup chocolate chips or blueberries

Instructions

Preheat oven to 375°F (190°C). Line a 9×13 baking pan with a non-stick baking spray. Line it with parchment paper. Ensure that it overhangs.
Whisk the wet ingredients: butter, eggs, milk and vanilla extract in a large bowl.
Add the dry ingredients: flour, baking powder, baking soda, salt, brown sugar and cinnamon in the same bowl.
Stir until just combined. Avoid overmixing: a few lumps are okay.
If using chocolate chips or blueberries, fold them in while combining.
Pour into prepared baking pan.
Bake 15-20 minutes, until golden or a toothpick comes out clean.
Slice into squares and serve with warm maple syrup.

TIP: Brush the top lightly with melted butter when it comes out of the oven. It keeps the top soft and gives it that beautiful golden sheen.