Sheet Pan Pancakes
User Reviews
5
Sheet Pan Pancakes
Description
The recipe mixes all-purpose flour with baking powder, sugar, salt, and incorporates buttermilk, eggs, vanilla, and melted salted butter to produce a smooth batter. When spread evenly in a greased 9x13 inch pan and baked at 425°F, the batter cooks through in about 12 minutes, developing a lightly browned surface. A toothpick test ensures doneness without overbaking.
Optional toppings are added by dividing the pan into sections and sprinkling fruits or chocolate chips before baking, allowing personalized flavors in one pan. The resulting pancake has a soft, springy texture and a moderate sweetness balanced by the buttermilk tang. The sheet pan technique enables preparing pancakes in a single step suitable for feeding a group.
Leftovers can be stored refrigerated in a sealed container for up to three days or frozen for up to two months. Reheating gently preserves the texture. The notes provide guidance on ingredient substitutions and usage tips to adapt the recipe.
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 egg
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted, salted
Topping Ideas
- 1/2 cups blueberries
- 1/3 cup chocolate chips
- 1/2 cup strawberries sliced
- 1/2 cup banana sliced
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.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze cut portions for up to 2 months.
- Consult additional tips and ingredient substitutions in the original recipe post for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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