Flipping pancakes out of a hot buttered pan one by one has been replaced with sitting down and enjoying breakfast with the family. With our simple sheet pan recipe, create an entire batch of pancakes ahead of time and cut individual servings at the table. Top them with your favorite pancake accoutrements or fold fruits, nuts, or chocolate chips into the batter for a personal spin.
Sheet Pan Pancakes
Makes 12 servings
- ¼ cup (57 grams) plus 2 tablespoons (28 grams) unsalted butter, melted and divided
- 2 cups (250 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (480 grams) whole buttermilk, room temperature
- 2 large eggs (100 grams), room temperature
- Softened unsalted butter and maple syrup , to serve
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Preheat oven to 425°F (220°C). Brush a 13×9-inch rimmed baking sheet with1 tablespoon (14 grams) melted butter.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and vanilla.
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In a medium bowl, whisk together buttermilk, ¼ cup (57 grams) melted butter, and eggs. Stir buttermilk mixture into flour mixture just until combined. (Batter will not be smooth.) Spread batter into prepared pan.
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Bake until edges are golden brown, about 8 minutes. Increase oven temperature to broil. Brush top of pancake with remaining 1 tablespoon (14 grams) melted butter. Broil until golden and edges are crisp, about3 minutes. Serve warm with softened butter and maple syrup.
