Sheet Pan Pancakes
Sheet Pan Pancakes are baked in the oven for a pancake breakfast without the fuss. Add different toppings to make multiple varieties at once!
Servings: 6
Equipment
- Parchment paper
- Mixing Bowl
Ingredients
- 2 ½ cups buttermilk
- 2 ¾ cups all purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 tablespoons salted butter melted
Toppings
- 1 banana
- 6 medium strawberries
- 1/3 cup fresh blueberries
- 1/4 cup semi sweet chocolate chips
Instructions
- Preheat oven to 425℉. Line a half sheet pan (about 13”x17”) with parchment paper, spray paper and exposed pan sides with non stick cooking spray. Slice banana and strawberries.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Create a well in the center and add the eggs, vanilla, melted butter, and buttermilk. Whisk until barely combined, you want it lumpy. Do not overmix.
- Pour and spread batter into prepared sheet pan. Place one of each type of topping onto ¼ of the pan, dotting the top with the toppings. Do not mix in.
- Bake for 15-20 minutes, or until a toothpick inserted the center comes out clean. Slice and serve immediately with maple syrup.
Nutrition
Calories: 467kcal | Carbohydrates: 69g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 643mg | Potassium: 378mg | Fiber: 3g | Sugar: 20g | Vitamin A: 499IU | Vitamin C: 10mg | Calcium: 388mg | Iron: 4mg
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