Sheet Pan Pancakes

0 Preheat the oven to 375℉. Line a 9”x13” rectangular pan or jelly roll pan with parchment paper. Spray with nonstick baking spray and set aside.
1 Measure [wprm-ingredient text="3 cups all-purpose flour" uid="1"], [wprm-ingredient text="¼ cup granulated sugar" uid="2"], [wprm-ingredient text="1 tablespoon baking powder" uid="3"], [wprm-ingredient text="1 ½ teaspoon baking soda" uid="4"] and [wprm-ingredient text="1 ½ teaspoon kosher salt" uid="5"] into a large bowl. Whisk until combined, and set aside.
2 Pour [wprm-ingredient text="2 ¼ cups milk" uid="6"] into a liquid measuring cup or a medium bowl.
3 Add the [wprm-ingredient text="3 large eggs" uid="7"], [wprm-ingredient text="2 ½ teaspoons vanilla extract" uid="8"] and [wprm-ingredient text="¼ cup unflavored oil" uid="9"] to the milk. Use a fork or a whisk to stir these ingredients until combined. Make sure the egg yolk and white are incorporated into the mixture completely.
4 Pour the milk mixture into flour mixture, and stir until combined. Do not worry about lumps!
5 Pour the pancake batter into the prepared pan.
6 Transfer to the preheated oven, and bake for 17-20 minutes, or until baked through. It will be a beautiful golden brown on top.
7 Remove from the oven and let cool slightly before slicing and enjoying!