Sheet Pan Pancakes
Make mornings simple with these fluffy Sheet Pan Pancakes. There's no flipping, no mess, just one pan that feeds a crowd with minimal effort.
Servings: 8 people
Calories: 349kcal
Cost: $3.39
Equipment
- large mixing bowl
- whisk
- large liquid measuring cup
- rimmed baking sheet
Ingredients
- 3 cups flour
- 6 Tablespoons sugar
- 2 Tablespoons baking powder
- ½ teaspoon salt
- 2 ½ cups buttermilk
- 2 large Eggs
- 6 Tablespoons butter melted
- ½ teaspoon vanilla
Instructions
- Move the oven rack to the middle position and preheat the oven to 425° F.
- Lightly grease a rimmed sheet pan with nonstick cooking spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a large measuring cup, whisk together buttermilk and eggs.
- Pour the buttermilk mixture into the dry ingredients. Add melted butter and vanilla and stir everything together until it’s just combined (DO NOT OVER-MIX!).
- Pour batter into the prepared sheet pan.
- Bake for 15 minutes or until a toothpick inserted comes out clean.
- Remove the sheet pan from the oven and turn the broiler to HIGH.
- Return the sheet pan to the oven and broil for 1-2 minutes or until the top of the pancake is golden brown.
- Cut into 16 rectangular pieces and serve.
Notes
Storage Tips
STORE: Leftovers will keep in an airtight container in the refrigerator for up to 3 days. FREEZE: Place cooled pancake slices in a freezer-safe Ziploc bag and freeze for up to 2 months.Nutrition
Serving: 2pancakes | Calories: 349kcal | Carbohydrates: 50g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 313mg | Potassium: 475mg | Fiber: 1g | Sugar: 13g | Vitamin A: 454IU | Calcium: 233mg | Iron: 3mg