Sheet Pan Pancakes
User Reviews
5.0
33 reviews
Excellent
Sheet Pan Pancakes
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These buttermilk sheet pan pancakes are baked in a sheet pan so you can serve a homemade breakfast to the whole family without spending your morning bent over a griddle pan.
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Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 2 medium eggs
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter melted
Topping Ideas
- 1/2 cups blueberries
- 1/3 cup chocolate chips
- 1/2 cup sliced strawberries
- 1/2 cup sliced bananas
Instructions
- Preheat the oven to 425 degrees. Generously spray a 9X13 inch baking pan with non-stick spray.
- In a large bowl, whisk together flour, sugars, baking powder and salt.
- In a separate medium sized bowl, whisk the eggs until frothy. Mix in the vanilla, and buttermilk. Then mix in the melted butter.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix. Pour batter into prepared baking pan. If adding toppings, follow directions below for "adding optional toppings".
- Bake for 12 minutes then check for doneness by inserting a toothpick into the center to see if it comes out clean. The pancake will slightly brown on top as it bakes, just make sure to cook until done. Make sure the pancake springs back when lightly touched.
Adding optional toppings
- If you would like to add in toppings, use a spatula or knife to mark out the four quarters of the pan. In one quarter, sprinkle on blueberries. If desired, use a toothpick to swirl these into ¼ of the batter if you want the toppings to be baked, or you can also lightly lay them on top so they can be seen after baked. Alternately, you can use just one topping all over.
Equipments used:
Notes
- To store leftovers, allow them to cool completely, then place them in a tightly sealed container. Refrigerate the leftovers for up to 3 days. Or cut, wrap, and freeze the leftovers for up to 2 months.
- Please see the post above for tips, advice, discussion of ingredients, substitutions, and answers to frequently asked questions.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
269mg
(11%)
Potassium
275mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
321IU
(6%)
Calcium
139mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 269mg | 11% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 321IU | 6% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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