Sheet Pan Pancakes
Standing over a stove flipping pancakes when everyone else is eating doesn’t sound like the best use of time in the morning. Enter the sheet pan! If you pour pancake batter into a sheet pan and bake it, you will be left with a fluffy pancake that everyone can enjoy at the same time. Sheet pan pancakes are customizable and an easy breakfast or brunch.
Ingredients
- 8 tablespoons unsalted butter, melted
- 2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1-2 cups toppings, optional
- Powdered sugar or maple syrup, for serving
Instructions
- Heat the oven to 400 F. Line a rimmed baking sheet (about 13 by 18 inches) with parchment paper.
- Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.
- Mix together buttermilk, eggs, vanilla extract, and 4 tablespoons of the melted butter in a large bowl and whisk until combined.
- In another bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- Slowly whisk the dry ingredients into the wet, and mix until just combined.
- Pour the batter into the prepared baking sheet and smooth it into an even layer.
- Sprinkle on desired toppings.
- Bake until the pancake is lightly golden and springs back when touched, 12 to 15 minutes.
- Remove the pancake from the oven and heat the broiler to high. Brush the remaining melted butter onto the pancake. Broil until golden brown, about 2 minutes.
- Cut and serve warm with powdered sugar and maple syrup