Sheet Pan Buttermilk Pancakes

There’s just something magical about pancakes on a slow morning, but what if I told you there’s a way to serve them without standing over the stove flipping one by one? Sheet Pan Buttermilk Pancakes are the answer to that lazy Sunday craving. Imagine golden, fluffy squares of pancake baked to perfection in one go, infused with a hint of cinnamon, sweetened just right, and topped with juicy strawberries, blueberries, and a drizzle of honey. It’s the cozy breakfast you didn’t know you needed.

Behind the Recipe

This recipe was born from a kitchen dilemma—how do you make pancakes for a group without getting stuck at the stovetop? I had friends coming over for brunch, and the thought of standing there flipping flapjacks while everyone else laughed at the table made me rethink everything. That’s when I remembered the magic of sheet pans. One batch, one oven, one happy chef. The result? A crowd-pleaser that feels indulgent but is surprisingly fuss-free.

Recipe Origin or Trivia

Pancakes have been a breakfast staple around the world for centuries, from the French crêpes to Russian blinis. The American-style fluffy pancake, rich with buttermilk and a leavened rise, evolved in the 18th century. But baking them in a sheet pan? That’s a modern twist aimed at convenience and comfort. This method is especially popular in busy households, brunch cafés, and among meal-prep lovers. It’s like pancake meets casserole—an absolute win.

Why You’ll Love Sheet Pan Buttermilk Pancakes

This recipe isn’t just tasty, it’s a total game-changer. Here’s why:

Versatile: You can dress it up or down. Top with fruits, nuts, or even a swirl of chocolate or peanut butter.

Budget-Friendly: Most of the ingredients are pantry staples, and a little goes a long way.

Quick and Easy: No flipping, no babysitting the stove. Mix, pour, bake, done.

Customizable: Swap fruits, add spices, or drizzle with your favorite syrup or nut butter.

Crowd-Pleasing: Great for feeding a bunch without the stress of batch cooking.

Make-Ahead Friendly: Bake the night before, reheat in the morning, and breakfast is served.

Great for Leftovers: These reheat beautifully and can even double as dessert with a scoop of ice cream.

Chef’s Pro Tips for Perfect Results

To get that bakery-level result, here are a few insider secrets I swear by:

• Warm the buttermilk slightly before mixing. It helps with better texture and rise.
• Don’t overmix the batter. Stir until just combined. A few lumps are perfectly fine.
• Preheat your pan while the oven heats to give the bottom of the pancake a golden crisp.
• Use parchment paper to prevent sticking and make cleanup a breeze.
• Let it rest for a few minutes before slicing to help everything set perfectly.

Kitchen Tools You’ll Need

No fancy gadgets here, just the basics to make magic:

Mixing Bowls: For dry and wet ingredients.

Whisk or Hand Mixer: To bring everything together quickly.

Measuring Cups & Spoons: Precision makes perfect pancakes.

Sheet Pan (9×13 inch): The stage where all the pancake action happens.

Parchment Paper: For non-stick success and easy cleanup.

Spatula or Knife: To slice those golden squares.

Ingredients in Sheet Pan Buttermilk Pancakes

Each ingredient plays a key role in flavor, texture, or fluff. Let’s break it down:

1. All-Purpose Flour: 2 cups. The sturdy base that gives structure to the pancakes.
2. Brown Sugar: ¼ cup. Adds a warm, caramel-like sweetness.
3. Salt: 1 teaspoon. Enhances all the other flavors.
4. Cinnamon: 1 teaspoon. Gives a cozy spice note that pairs beautifully with fruit.
5. Baking Powder: 1 tablespoon. Helps the pancake rise high and stay fluffy.
6. Baking Soda: 1 teaspoon. Works with the buttermilk to create that light texture.
7. Vanilla Extract: 1 teaspoon. Brings warmth and depth to the batter.
8. Eggs: 2 large. Binds everything and adds richness.
9. Buttermilk: 1 cup. The secret to tangy, moist pancakes with an airy crumb.
10. Butter: ¼ cup, melted. Adds richness and buttery flavor throughout.
11. Strawberries: ½ cup, sliced. Fresh and fruity for that burst of brightness.
12. Blueberries: ¼ cup. Juicy, sweet-tart pops in every bite.
13. Heavy Cream: 2 tablespoons. Adds a bit of richness to the topping.
14. Granulated Sugar: 2 tablespoons. For that sweet cinnamon sprinkle on top.
15. Additional Butter: 2 tablespoons, melted. Brushed over the top for that golden finish.
16. Honey: 2 tablespoons. A finishing drizzle that ties it all together.

Ingredient Substitutions

Don’t have something on hand? No stress.

Buttermilk: Milk with 1 tablespoon lemon juice or vinegar.
Brown Sugar: Use white sugar plus a teaspoon of molasses.
Butter: Coconut oil or a plant-based margarine for dairy-free.
Strawberries: Try raspberries, sliced bananas, or even peaches.
Blueberries: Chopped apples or blackberries work great too.
Heavy Cream: Substitute with milk or leave out for a lighter version.

Ingredient Spotlight

Buttermilk: Its acidity activates the baking soda, creating a fluffy rise and signature tang.

Cinnamon: Adds depth and a cozy, nostalgic aroma that warms up every bite.

Instructions for Making Sheet Pan Buttermilk Pancakes

This is where the magic happens. From mixing bowl to mouthwatering breakfast in just a few steps.

1. Preheat Your Equipment:
   Set your oven to 425°F. Line a 9×13 inch sheet pan with parchment paper and place it inside while the oven heats.
2. Combine Ingredients:
   In a large bowl, whisk together flour, brown sugar, salt, cinnamon, baking powder, and baking soda.
   In another bowl, mix the eggs, buttermilk, vanilla, and melted butter.
   Pour the wet ingredients into the dry and gently fold until just combined. Don’t overmix.
3. Prepare Your Cooking Vessel:
   Remove the hot pan from the oven, carefully pour in the batter, and spread it evenly with a spatula.
4. Assemble the Dish:
   Scatter sliced strawberries and blueberries over the top. In a small bowl, mix granulated sugar with cinnamon and sprinkle evenly over the batter.
5. Cook to Perfection:
   Bake for 12 to 15 minutes or until the top is golden and a toothpick comes out clean.
6. Finishing Touches:
   Brush the top with melted butter and drizzle with honey. Let cool slightly.
7. Serve and Enjoy:
   Slice into squares and serve warm with extra berries, syrup, or a dollop of whipped cream.

Texture & Flavor Secrets

The buttermilk and baking soda combo guarantees a soft, pillowy texture inside with a tender crumb. The cinnamon sugar topping caramelizes just enough to give a slight crisp on top, contrasting beautifully with the juicy burst from the berries and the buttery richness throughout.

Cooking Tips & Tricks

Here’s how to make this breakfast totally foolproof:

• Use fresh baking powder and baking soda for the best rise.
• For more fruit flavor, press some berries slightly into the batter.
• Want extra crisp edges? Add a bit of melted butter to the parchment before pouring the batter.

What to Avoid

Even easy recipes have pitfalls. Here’s how to dodge them:

• Don’t overmix the batter. It’ll make your pancake dense.
• Avoid overcrowding the top with fruit or it may sink.
• Don’t skip preheating the pan. It gives you that perfect bottom crust.

Nutrition Facts

Servings: 8
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This pancake recipe is perfect for prepping ahead. You can mix the batter the night before and store it in the fridge. Once baked, leftovers keep well in an airtight container for up to 4 days in the fridge or 2 months in the freezer. Reheat in the oven or toaster oven to bring back that just-baked texture.

How to Serve Sheet Pan Buttermilk Pancakes

Serve these in a brunch spread with scrambled eggs, crispy hash browns, or yogurt parfaits. For a sweet moment, drizzle extra honey, maple syrup, or top with whipped cream and more fruit. You can even cut them into bite-sized cubes for a fun breakfast board.

Creative Leftover Transformations

Give leftovers a second life with these fun twists:

• Make pancake sandwiches with nut butter and banana slices.
• Cut into strips and dip into chocolate sauce or fruit compote.
• Use as a base for mini fruit-and-cream stacks.

Additional Tips

• Try adding a dash of nutmeg for extra depth.
• For more texture, sprinkle chopped pecans or walnuts on top before baking.
• Use seasonal fruits to make it different every time.

Make It a Showstopper

Presentation matters. Serve pancake squares stacked neatly with a light dusting of powdered sugar and fresh berries on the side. Add a sprig of mint or a cinnamon stick for that extra “wow” moment.

Variations to Try

• Chocolate Chip Swirl: Add mini chocolate chips to the batter.
• Peach and Almond: Swap berries for sliced peaches and sprinkle with slivered almonds.
• Lemon Poppy Seed: Add lemon zest and a teaspoon of poppy seeds for a zingy twist.
• Apple Cinnamon: Dice apples and mix them into the batter with extra cinnamon.
• Savory Herb: Omit the sugar and cinnamon, add cheese and herbs for a savory brunch version.

FAQ’s

Q1: Can I make this without buttermilk?

Yes, just mix milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

Q2: Can I use frozen berries?

Absolutely, just make sure to thaw and pat them dry before using.

Q3: Can I double the recipe?

Yes, just use a larger sheet pan or divide between two pans.

Q4: Do I need parchment paper?

It helps prevent sticking and makes cleanup easier, but you can also grease the pan well.

Q5: Can I make this gluten-free?

Use a 1:1 gluten-free flour blend designed for baking.

Q6: How do I reheat leftovers?

Pop them in the toaster oven or microwave until warm.

Q7: Can I freeze them?

Yes, freeze slices in a single layer, then transfer to a bag for easy storage.

Q8: What toppings go best?

Maple syrup, whipped cream, nut butters, or even yogurt.

Q9: Can I make it egg-free?

Try using flax eggs or a commercial egg replacer.

Q10: Will this work with almond milk?

Yes, but make sure to use baking powder instead of baking soda for proper rise.

Conclusion

Sheet Pan Buttermilk Pancakes are here to make your breakfast dreams come true. Whether you’re feeding a crowd or just want a fuss-free morning, this recipe delivers comfort, flavor, and ease in every bite. Trust me, you’re going to love this. Ready to ditch the griddle and grab a pan?

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