Sheet Pan Pancakes
User Reviews
5
Sheet Pan Pancakes
Description
Sheet Pan Pancakes involve mixing dry ingredients including all-purpose flour, baking powder, sugar, and salt with wet ingredients such as buttermilk, eggs, vanilla extract, and melted butter. The batter is poured into a sprayed half-size baking sheet and baked at 425°F until just set in the center. After initial baking, additional melted butter is brushed on top, and the pancakes are briefly broiled to achieve a golden brown finish.
The baked pancake slab has a tender crumb with a slightly crisp top and can be cut into portions easily. This method allows for the texture and flavor of conventional pancakes but with less active cooking time and simpler cleanup.
It is suitable for serving with syrup, whipped topping, and fresh berries like strawberries and blueberries, making a versatile breakfast or brunch option for multiple servings.
The batter is best used fresh and should not sit too long before baking to retain leavening effectiveness. Leftover pancakes can be refrigerated and reheated or frozen in slices for later use.
Ingredients
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- 3 Tablespoons granulated sugar
- ½ teaspoon kosher salt
- 2 ½ cups buttermilk
- 2 egg large
- 2 teaspoons vanilla extract
- 8 Tablespoons butter melted, divided
- syrup toppings
- whipped topping
- strawberries
- blueberries
Instructions
- Preheat the oven to 425 degrees F.
- Spray a half-size baking sheet with non-stick spray and set aside.
- In a large mixing bowl add the dry ingredients and whisk together.
- Then add wet ingredients, only 6 Tbsp butter, and whisk to combine fully.
- Pour batter into the prepared baking sheet.
- Place in a preheated oven and bake for 13-15 minutes or until set in the middle.
- Pour remaining 2 Tbsp melted butter on top of the pancake. Place back in the oven and broil for 1-2 minutes or until the top is golden brown.
- Remove and serve with desired toppings.
Notes
- Store leftover cooked pancakes in the refrigerator and reheat in a microwave as needed.
- Slice and freeze cooled pancakes in smaller portions; they keep well for up to one month.
- Prepare the batter just before baking to ensure proper rising and fluffiness.
- Add-ins like chocolate chips, nuts, or fruit can be mixed in or used as a topping for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 134mg | 6% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 135IU | 3% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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