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Sheet Pan Pancakes
why make this recipe
Sheet Pan Pancakes are a quick and easy way to enjoy a delicious breakfast without the fuss of flipping individual pancakes. This recipe allows you to make a large batch all at once, which is perfect for busy mornings or when you have guests over. With minimal effort and time, you can serve up fluffy pancakes that everyone will love!
how to make Sheet Pan Pancakes
Ingredients :
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, fresh fruits, chocolate chips
Directions :
- Preheat your oven to 425°F (220°C) and grease a large rimmed baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool slightly, then cut into squares and serve with your choice of toppings.
how to serve Sheet Pan Pancakes
To serve Sheet Pan Pancakes, cut them into squares and place them on plates. You can add your favorite toppings like maple syrup, fresh fruits, or chocolate chips. This makes for a fun and customizable breakfast option that everyone can enjoy.
how to store Sheet Pan Pancakes
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for a few seconds or warm them up in the oven.
tips to make Sheet Pan Pancakes
- Make sure to not overmix the batter; it should be just combined for the fluffiest pancakes.
- Use a silicone spatula to spread the batter evenly on the baking sheet.
- Experiment with different toppings to suit your taste. Berries, nuts, or whipped cream can also make great additions!
variation
You can add chocolate chips, blueberries, or nuts to the batter for a delicious twist on the classic flavor. Just fold them in gently after mixing the wet and dry ingredients.
FAQs
Can I use whole wheat flour for Sheet Pan Pancakes?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a healthier option. The pancakes may be a bit denser.
Can I freeze leftover pancakes?
Absolutely! You can freeze the pancakes by placing them in a single layer on a baking sheet, then transferring them to an airtight container once frozen. They can be reheated straight from the freezer.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for about 5-10 minutes before using.
Sheet Pan Pancakes
A quick and easy way to enjoy delicious pancakes without the fuss of flipping. Perfect for busy mornings or when hosting guests.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Optional Toppings
- maple syrup For serving
- fresh fruits For serving
- chocolate chips For serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease a large rimmed baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, eggs, melted butter, and vanilla until well combined.
Baking
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter onto the prepared baking sheet, spreading it evenly.
- Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Serving
- Remove from the oven, let cool slightly, then cut into squares and serve with your choice of toppings.
Notes
Make sure to not overmix the batter; it should be just combined for the fluffiest pancakes. Use a silicone spatula to spread the batter evenly on the baking sheet. Experiment with different toppings to suit your taste. Berries, nuts, or whipped cream can also make great additions.
