Description
Sheet Pan Pancakes offer a quick and easy way to prepare fluffy, golden pancakes all at once using a large baking sheet. This recipe features a tender batter made with buttermilk, vanilla, and a touch of melted butter for rich flavor. Baked in the oven, these pancakes save time and make a perfect breakfast for a crowd.
Ingredients
For the Pancakes
- 8 Tbsp unsalted butter, melted, divided
- 2 1/2 cups (354g) all-purpose flour, plus 1 Tbsp for dusting pan
- 1/4 cup (50g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs
- 2 1/2 cups low-fat buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Brush an 18 by 13-inch rimmed baking sheet with 2 tablespoons of melted butter, then dust it with 1 tablespoon of flour, shaking to coat evenly. Set the pan aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for about 20 seconds to combine thoroughly. Create a well in the center of the dry ingredients.
- Combine Wet Ingredients: Crack the eggs into a separate large bowl and whisk them together. Add the low-fat buttermilk and vanilla extract to the eggs and mix well.
- Add Butter to Wet Mix: While whisking constantly, slowly pour in 5 tablespoons of melted butter into the wet ingredients. The mixture may clump slightly; this is normal.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the well of the dry ingredients. Whisk gently until just combined. The batter should be slightly lumpy—avoid over-mixing to keep the pancakes fluffy.
- Pour Batter and Bake: Immediately pour the batter onto the prepared baking sheet. Spread it evenly using a spatula. Place the sheet pan in the oven and bake until the pancakes are set and a toothpick inserted into the center comes out clean, approximately 15 to 18 minutes. If the top is not golden brown to your liking, briefly toast under the broiler while keeping a close eye to prevent burning.
- Finish and Serve: Remove from the oven and brush the top with the remaining 1 tablespoon of melted butter. Cut the pancakes into squares and serve warm with maple syrup or your preferred toppings.
Notes
- Do not over-mix the batter to ensure your pancakes stay fluffy and tender.
- If your oven browns unevenly, use the broiler briefly to achieve a golden top, watching carefully to avoid burning.
- Use a rimmed baking sheet to contain the batter and prevent spills.
- Leftover pancakes can be stored covered in the refrigerator for up to 3 days or frozen for longer storage.
- For a dairy-free option, substitute the buttermilk with almond milk mixed with 1 tablespoon vinegar or lemon juice.
