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.