Sheet Pan Pancakes
User Reviews
5.0
99 reviews
Excellent
Sheet Pan Pancakes
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These Sheet Pan Pancakes are the best way to make pancakes for a crowd! With a few simple ingredients you can have a delicious breakfast ready in no time, all without having to stand over the stove.
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Ingredients
- 1 1/2 cups buttermilk
- 1 cup whole milk
- 1/2 cup butter 1 stick, melted
- 2 eggs
- 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
- What size pan to use: this recipe makes enough to fill a half sheet pan (18 x 13). You can also reduce the pancake batter recipe by half and use a 9 x 13 inch baking dish instead. You'll just need to take off a couple of minutes from the baking time.
- Cinnamon: I like the extra flavor cinnamon gives to the pancake batter, but feel free to leave it out if you prefer.
- Grease the pan: Make sure to be generous with the cooking spray when preparing your sheet to prevent any sticking.
- Toppings: you can use any kind of topping you prefer such as berries, chocolate chips, raisins, nuts, chopped bananas, etc. Or just enjoy them plain!
- How to store: any leftover sheet pan pancakes can be stored in an airtight container in the fridge for up to two days.
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
66g
(22%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
197mg
(8%)
Potassium
489mg
(14%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
599IU
(12%)
Vitamin C
2mg
(2%)
Calcium
263mg
(26%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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