why make this recipe
Sheet Pan Pancakes are a fun and easy way to make pancakes for a crowd without the hassle of flipping each one individually. This recipe allows you to bake pancakes in the oven, saving time and energy. You can customize them with your favorite toppings like fresh blueberries or lemon zest, making breakfast exciting for everyone at the table!
how to make Sheet Pan Pancakes
Ingredients :
- 2 cups buttermilk
- 2 large eggs
- ½ tablespoon pure vanilla extract (or lemon juice)
- 4 tablespoons butter, melted
- 2¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Fresh blueberries (optional)
- ½ teaspoon finely grated lemon zest (optional)
Directions :
- Preheat the oven to 450°F (230°C). Grease an 18×13-inch baking sheet with cooking spray.
- In a large bowl, whisk together the buttermilk, eggs, and vanilla.
- Once the melted butter has cooled slightly, whisk it into the mixture.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, and lemon zest if you are using it.
- Add the dry ingredients to the wet ingredients and gently fold them together until just combined.
- Pour the batter into the prepared baking sheet and spread it evenly.
- If desired, scatter blueberries or other add-ins over the top.
- Bake for 15–18 minutes until the pancakes are puffed, lightly golden, and pulling away from the edges.
- Remove from the oven, cool slightly, slice, and serve.
how to serve Sheet Pan Pancakes
Serve the Sheet Pan Pancakes warm, cut into squares. You can stack them on a plate and drizzle with syrup, or serve with whipped cream and fresh fruit. They are perfect for a leisurely breakfast or brunch!
how to store Sheet Pan Pancakes
You can store any leftover Sheet Pan Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
tips to make Sheet Pan Pancakes
- Make sure not to overmix the batter; it’s okay if there are a few lumps.
- Experiment with different toppings such as chocolate chips, nuts, or sliced bananas.
- Use a ruler to cut the pancakes evenly, or just use a large knife for a more casual presentation.
variation (if any)
You can switch up the flavor by adding cocoa powder to make chocolate pancakes or replace buttermilk with regular milk for a different taste. You can also try using different fruits like strawberries or raspberries.
FAQs
1. Can I use whole milk instead of buttermilk?
Yes, you can use whole milk, but adding a little vinegar or lemon juice to it can help mimic the tanginess of buttermilk.
2. How do I know when the pancakes are done?
The pancakes are done when they are puffed up, lightly golden, and pulling away from the edges of the baking sheet.
3. Can I make these pancakes ahead of time?
Yes, you can make the batter ahead of time, cover it, and store it in the fridge for up to 24 hours. Just give it a gentle stir before baking!
Sheet Pan Pancakes
Ingredients
Method
- Preheat the oven to 450°F (230°C). Grease an 18×13-inch baking sheet with cooking spray.
- In a large bowl, whisk together the buttermilk, eggs, and vanilla.
- Once the melted butter has cooled slightly, whisk it into the mixture.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, and lemon zest (if using).
- Add the dry ingredients to the wet ingredients and gently fold them together until just combined.
- Pour the batter into the prepared baking sheet and spread it evenly.
- If desired, scatter blueberries or other add-ins over the top.
- Bake for 15–18 minutes until the pancakes are puffed, lightly golden, and pulling away from the edges.
- Remove from the oven, cool slightly, slice, and serve.