Preheat oven to 425°F. Spray a baking sheet with non stick cooking spray and set aside
In a medium bowl, whisk together 3 cups all-purpose flour, 2 Tbsp baking powder, ½ cup granulated sugar, and ½ tsp salt.
In a separate large bowl, beat the two eggs with a fork. Then stir in 2½ cups milk, and ½ cup vegetable oil.
Pour the dry ingredients into the wet ingredients bowl and mix together. The batter will be thick and a bit lumpy.
Use a spatula to scoop the batter onto the greased baking sheet. Spread the batter out gently with a spatula.
Slice up your desired fruit and toppings (strawberries, bananas, chocolate chips, blueberries etc). Add toppings to the pancake batter in any design you want.
Place in oven and bake for 15-20 minutes or until edges begin to turn a golden brown and inside is fully cooked when poked with a toothpick.
Let cool and slice into serving sizes with a knife. Serve with butter and drizzled maple syrup.
Recipe Notes:
Use any toppings you'd like: fresh or frozen fruit, bananas, seeds, nuts, dried fruit, cinnamon, nut or seed butter, nutella, chocolate chips etc.
To Freeze: After baking and cutting into squares, let the pancakes cool completely. Wrap each one individually in plastic wrap or parchment paper, then place all of them into one large freezer bag. Store in the freezer for up to 3 months.
To Reheat: Remove plastic wrap from the pancake, then wrap in a paper towel. Place in microwave for 30 seconds or until heated through.