Sheet Pan Pancakes
This easy Sheet Pan Pancakes recipe could not be more simple! Mix up the batter, pour on a baking sheet, add your toppings, and bake.
Servings: 8
Calories: 206kcal
Cost: $5
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs , beaten
- 2 Tablespoons melted butter
- 2-4 Tablespoons milk , to thin batter
Optional Toppings:
- chocolate chips
- blueberries
- bananas , sliced
- chopped nuts
- rainbow sprinkles
Instructions
- Preheat oven to 425 degrees F.
- Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
- Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
- Add toppings: Pour batter into greased 13x18’’ pan (bakers half sheet). Add toppings, if desired.
- Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup.
Notes
Storage Instructions: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.
To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.
Gluten-free Adaptations: use gluten-free all-purpose flour.
Nutrition
Calories: 206kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 431mg | Potassium: 136mg | Fiber: 1g | Sugar: 6g | Vitamin A: 253IU | Calcium: 129mg | Iron: 2mg
Recipe Link
