Sheet Pan Pancakes
Instead of being held prisoner to the stove top flipping pancakes, try this sheet pan version. Cut these fluffy pancakes cut into squares and served with fresh fruit and whipped cream.
Ingredients
- 3 large eggs
- 3 cups buttermilk, (see note for substitute)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, melted
Toppings:
- fresh strawberries, fresh blueberries, maple syrup, whipped cream
Equipment
Instructions
- Preheat oven to 500 degrees F. Line a 13x18-inch baking sheet with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the eggs, buttermilk, sugar, and vanilla together.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- Stir the buttermilk mixture into the flour mixture. Stir in the melted butter until just combined. Do not overmix.
- Pour batter onto the prepared baking sheet in an even layer. You can add blueberries or other fruit right on top before baking but I like to leave it plain to keep options open.
- Reduce oven temperature to 425 degrees F. Bake for 16-17 minutes until golden brown or until toothpick comes out clean.
- Cut into squares and serve with fruit, syrup, and whipped cream if desired.
Notes
Tip: The trick to getting the pancakes to rise is heating the oven really high initially. Then, we reduce the temperature while baking so that the pancakes don’t dry out.