Sheet Pan Pancakes
User Reviews
5
Sheet Pan Pancakes
Description
Sheet Pan Pancakes use a batter of eggs, buttermilk, sugar, and vanilla blended with all-purpose flour, baking powder, baking soda, and salt. Melted butter is stirred in last without overmixing to maintain fluffiness. The batter is poured evenly into a parchment-lined baking sheet for a consistent thickness.
Baking starts at a high temperature of 500°F to initiate rising, then reduces to 425°F for 16-17 minutes, ensuring a golden crust and a fully set interior. The result is a cake-like pancake panel that can be cut into squares for easy serving. The texture is tender and slightly spongy, with a golden exterior.
Serving sheet pan pancakes with fresh berries such as strawberries and blueberries, along with maple syrup and whipped cream, offers variety and freshness. The approach is well suited for feeding a family or group without standing over a stove flipping individual pancakes.
The recipe notes that if buttermilk is unavailable, a substitute can be made by adding vinegar or lemon juice to milk and letting it sit briefly. This acid reacts with baking soda in the batter to promote rise. A key tip is the initial high oven heat to encourage height while preventing dryness by promptly lowering the temperature.
Ingredients
- 3 large egg
- 3 cups buttermilk (see note for substitute)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter melted
Toppings:
- strawberries fresh strawberries and blueberries
- blueberries
- maple syrup
- Whipped Cream
Instructions
- Preheat oven to 500 degrees F. Line a 13x18-inch baking sheet with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the eggs, buttermilk, sugar, and vanilla together.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- Stir the buttermilk mixture into the flour mixture. Stir in the melted butter until just combined. Do not overmix.
- Pour batter onto the prepared baking sheet in an even layer. You can add blueberries or other fruit right on top before baking but I like to leave it plain to keep options open.
- Reduce oven temperature to 425 degrees F. Bake for 16-17 minutes until golden brown or until toothpick comes out clean.
- Cut into squares and serve with fruit, syrup, and whipped cream if desired.
Notes
- Preheating the oven initially at 500°F helps the pancakes rise before reducing the heat to avoid drying out.
- If you don't have buttermilk, mix 3 tablespoons of vinegar or lemon juice into 3 cups of milk and let it sit for a few minutes as a substitute.
User Reviews
Overall Rating
5
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