First things first—preheat your oven to 425°F (220°C). This ensures that the pancakes bake evenly and achieve that perfect golden brown crust we all crave.

While the oven heats up, grab a baking sheet. I recommend using a rimmed half-sheet pan (18 x 13 inches). Spray it generously with cooking spray. Remember, no one likes pancakes that stick!

In a large bowl, sift together the all-purpose flour, baking powder, sugar, salt, and ground cinnamon. Give this a good whisk to make sure everything is evenly distributed. This helps ensure that the baking powder activates properly during baking.

In another bowl, beat together the eggs, melted butter, milk, vanilla extract, and almond extract. Mix them until well combined. The melted butter should be warm but not hot, which keeps the eggs from cooking prematurely.

Now, gently pour the wet ingredients into the dry ones. Use a spatula or wooden spoon to mix until just combined. Don’t overdo it! Some lumps are totally acceptable.

Carefully pour your batter into the prepared sheet pan. Spread it out evenly with the spatula, so it cooks uniformly. Now, it’s time to get creative. Sprinkle your choice of toppings over the surface. I usually go with chocolate chips, but hey, variety is the spice of life!

Slide that pan into the oven and let it bake for 15-20 minutes. Keep an eye on it! You want the edges to look golden brown and a toothpick (inserted in the center) should come out clean.

Once done, remove the pan from the oven and let it cool for a few minutes. Cut the pancakes into squares or rectangles, depending on how you want to serve them. They’re best served warm, so go ahead and dig in!