Sheet Pan Pancakes - Bake from Scratch

      Flipping pancakes from a hot, buttered pan one at a time has been substituted with the pleasure of sharing breakfast with family. With our easy sheet pan recipe, you can prepare a full batch of pancakes in advance and slice individual portions at the table. Customize them with your favorite toppings or incorporate fruits, nuts, or chocolate chips into the batter for a unique touch.

      Yields 12 servings

      ¼ cup (57 grams) plus 2 tablespoons (28 grams) unsalted butter, melted and divided

      2 cups (250 grams) all-purpose flour

      ¼ cup (50 grams) granulated sugar

      2 teaspoons (10 grams) baking powder

      1 teaspoon (5 grams) baking soda

      1 teaspoon (3 grams) kosher salt

      1 teaspoon (4 grams) vanilla extract

      2 cups (480 grams) whole buttermilk, at room temperature

      2 large eggs (100 grams), at room temperature

      Softened unsalted butter and maple syrup, for serving

      Preheat the oven to 425°F (220°C). Grease a 13x9-inch rimmed baking sheet with 1 tablespoon (14 grams) of melted butter. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and vanilla. In a separate medium bowl, mix together buttermilk, ¼ cup (57 grams) melted butter, and eggs. Incorporate the buttermilk mixture into the flour mixture until just combined (the batter will not be smooth). Pour the batter into the prepared pan. Bake until the edges turn golden brown, about 8 minutes. Then, increase the oven temperature to broil. Brush the top of the pancake with the remaining 1 tablespoon (14 grams) melted butter and broil until golden and the edges are crisp, about 3 minutes. Serve warm with softened butter and maple syrup.

      PRO TIP

      For a fruity variation on the classic pancake, add 2 cups (340 grams) of fresh blueberries to the batter before baking.

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