Sheet Pan Pancakes
These fluffy and spongey Sheet Pan Pancakes are easy to make in your oven! Homemade buttermilk pancakes have never tasted better.
Servings: 12 slices
Equipment
- Oven
Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/2 tablespoon pure vanilla extract (optionally, you can also use lemon juice instead of vanilla)
- 4 tablespoons butter melted
- 2 1/4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional Add-Ins
- fresh blueberries
- 1/2 teaspoon finely grated lemon zest
Instructions
- Preheat oven to 450˚F.
- Grease an 18x13 baking sheet with cooking spray and set aside. For a taller pancake, use a 15x11 baking sheet.
- In a mixing bowl, whisk together buttermilk, eggs, and vanilla.
- Whisk in the slightly cooled melted butter; set aside.
- In a separate mixing bowl, combine flour, sugar, baking powder, baking soda and salt; whisk until well combined. If using lemon zest, whisk that in, too.
- Add the flour mixture to the buttermilk mixture and fold until thoroughly incorporated.
- Transfer batter to previously prepared baking sheet and spread it out into an even layer. Top with blueberries, if using.
- Bake for 15 to 18 minutes, or until pancake is puffed up, top is golden brown, and pulls from the edges of the pan.
- Remove from oven and allow to cool slightly.
- Cut, serve, and enjoy!
Nutrition
Calories: 171kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 299mg | Potassium: 89mg | Fiber: 1g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
