Description
A crowd-pleasing, hands-off method for making fluffy pancakes by baking a large slab in a sheet pan, perfect for brunch or meal prep.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- Berries, syrup, or powdered sugar for topping
Instructions
- Preheat the oven to 425°F (220°C). Grease a rimmed baking sheet well with butter or nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
- Pour wet into dry and stir just until combined. Small lumps are okay.
- Pour batter onto the prepared sheet pan and spread evenly to about 1/2 to 3/4 inch thick.
- Bake for 15–20 minutes, until the top is golden and a toothpick comes out clean.
- Let cool for 5–10 minutes, then slice into squares. Serve warm with toppings.
Notes
For extra richness, swap 2 tablespoons of flour for cornstarch to tenderize. Add a pinch of cinnamon or lemon zest to boost aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
Keywords: pancakes, breakfast, brunch, sheet pan, easy recipe, family-friendly