Description
Discover the simplicity of Sheet Pan Pancakes, a fluffy and easy-to-make pancake recipe baked in a sheet pan, perfect for serving a crowd with minimal effort. Enjoy these delicious pancakes with your favorite toppings, and make breakfast or brunch a breeze.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup mixed berries (optional)
1/4 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet (18×13 inches) with parchment paper or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared baking sheet, spreading it out evenly. If desired, sprinkle mixed berries and/or mini chocolate chips on top of the batter.
- Bake for 15-18 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before cutting into squares or rectangles. Serve warm with your favorite toppings like maple syrup, butter, or fresh fruit.
Notes
For an even fluffier texture, avoid overmixing the batter.
Customize the toppings to suit your preferences—fresh berries, chocolate chips, or nuts work great.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 210 kcal
