Sheet Pan Pancakes
Sheet pan pancakes taste just like your favorite fluffy buttermilk pancakes but are baked in a sheet pan - making them perfect for meal prep and busy mornings.
Servings 16
Calories 124kcal
Ingredients
- 1 tbsp vegetable oil
- 2 cups buttermilk not low fat
- 2 large eggs beaten
- 1 tsp vanilla extract
- 3 tbsp unsalted butter melted
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- fresh raspberries, blueberries, banana slices or chocolate chips
Instructions
- Preheat oven to 425 degrees F. Lightly coat a 12 by 17 inch rimmed sheet pan with the vegetable oil and line the pan with parchment paper - making sure to press the paper into the bottom so that it sticks.
- Whisk together the buttermilk, eggs, vanilla and melted butter.
- In a separate bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- Pour the buttermilk mixture into the bowl with the flour mixture. Mix the pancake batter until smooth with a wooden spoon or spatula. Spread the pancake batter evenly into the bottom of the prepared sheet pan.
- Evenly top the batter with raspberries (or blueberries, bananas, chocolate chips - or whatever you would like in your pancakes).
- Bake for 11 - 13 minutes, or until pancake is puffed and springs back when lightly touched.
- Allow to cool in the pan for a few minutes before slicing. Serve right away or allow to cool completely and store in the freezer with parchment paper separating the slices of pancake.
Nutrition
Calories: 124kcal