Description
Make a family-size batch of pancakes with this easy sheet pan method! No flipping required—just pour the batter into a pan, bake, and slice into squares. These fluffy buttermilk pancakes have a light sweetness, making them perfect for maple syrup or your favorite toppings. A quick and effortless breakfast for busy mornings!
Ingredients
Scale
- 8 tbsp unsalted butter, melted (divided)
- 2 1/2 cups (354g) all-purpose flour (plus 1 tbsp for dusting pan)
- 1/4 cup (50g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs
- 2 1/2 cups low-fat buttermilk
- 1 tsp vanilla extract
Instructions
Prepare the Pan:
- Preheat oven to 425°F.
- Brush an 18×13-inch rimmed baking sheet with 2 tbsp melted butter.
- Dust with 1 tbsp flour, shake to coat, and set aside.
2. Make the Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt for 20 seconds. Create a well in the center.
- In another bowl, whisk together eggs, buttermilk, and vanilla extract.
- Slowly whisk in 5 tbsp melted butter (some clumping is fine).
- Pour the buttermilk mixture into the flour mixture and whisk until just combined (batter should be slightly lumpy—don’t overmix!).
3. Bake the Pancakes:
- Pour the batter into the prepared baking sheet and spread evenly with a spatula.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- If the top isn’t golden, move the pan closer to the broiler and toast briefly.
- Brush the top with the remaining 1 tbsp melted butter.
4. Serve:
- Cut into squares and serve warm with maple syrup or your favorite toppings.
Notes
- Storage: Store in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months.
- Reheating: Warm in the oven at 300°F for 5 minutes or microwave for 30 seconds.
- Topping Ideas: Fresh fruit, whipped cream, nut butter, or chocolate chips!
Nutrition
- Serving Size: 3 squares
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg