Sheet Pan Pancakes
User Reviews
5
Sheet Pan Pancakes
Description
Sheet Pan Pancakes combine buttermilk, whole milk, melted butter, eggs, and vanilla with a mix of flour, baking powder, sugar, cinnamon, and salt to create a batter with a few lumps for tender results. The batter is poured into a preheated, generously greased half-sheet pan. One portion is dotted with chocolate chips and another with blueberries before baking at 400°F for 14 to 16 minutes until golden and a toothpick inserted comes out clean.
The final pancake layer is soft but sturdy enough to slice into portions, with distinct sections offering flavor variety from the add-ins. The cinnamon adds subtle warmth to the batter without overpowering the sweetness. The baking method develops a slightly crisp edge along the pan's perimeter while keeping the interior moist.
This pancake sheet is practical for a large group breakfast or prepping ahead. Once cooled, leftovers store well in the refrigerator and reheat quickly. The recipe allows customization with different toppings or fruits divided across the pan.
The notes advise generous greasing of the pan to prevent sticking, mention size adjustments with half batters and smaller pans, and recommend storage of leftovers airtight for up to two days.
Ingredients
- 1 1/2 cups buttermilk
- 1 cup milk whole
- 1/2 cup butter 1 stick, melted
- 2 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1 cup chocolate chips optional
- 1 cup blueberries optional
Instructions
- Preheat the oven to 400F and place a half-sheet pan (18”x13”) in the oven while it preheats.
- In a large bowl, whisk together the buttermilk, whole milk, melted butter, eggs, and vanilla. In another bowl, whisk together the flour, baking powder, sugar, and cinnamon. If you’re using unsalted butter, add a pinch of kosher salt to the dry ingredients as well.
- Add the dry ingredients to the wet and mix just until they are combined–it’s okay if you have a few small lumps.
- Remove the hot pan from the oven and carefully grease it with nonstick baking spray–make sure to grease it very well. Pour the pancake batter into the greased pan and top one third of the pan with chocolate chips. Top another third with blueberries.
- Bake the pancakes for 14-16 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Slice the pancakes and serve them as desired.
Notes
- Use a half-sheet pan (18x13 inches) for the full recipe; halve ingredients and use a 9x13 pan for smaller batches.
- Grease the baking pan thoroughly to prevent sticking.
- Optional toppings like chocolate chips or blueberries can be divided across sections of the batter before baking.
- Leftover baked pancakes store in an airtight container in the fridge for up to 2 days and reheat well.
- Cinnamon adds flavor but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 197mg | 8% |
| Potassium | 489mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 263mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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