Go Back

Sheet Pan Pancakes

Print Recipe Pin Recipe
Makes 12 servings

Ingredients
  

  • 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

Instructions

  • Preheat oven to 425°F (220°C). Brush a 13x9-inch rimmed baking sheet with1 tablespoon (14 grams) melted butter.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and vanilla.
  • 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.
  • 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.

Notes

PRO TIP

Add 2 cups (340 grams) fresh blueberries to your batter before baking for a fruity twist on a classic pancake.
Tried this recipe?Let us know how it was!