Our recipe for buttermilk pancakes on a sheet pan is the easiest way to make breakfast. These pancakes are a tasty take on a classic breakfast treat that are great for busy mornings or feeding a lot of people.
To make a simple mix, all you need is flour, buttermilk, and eggs. You can make a batch in no time. Sheet pan pancakes are great because they are so easy to make. All you have to do is spread the batter out on a baking sheet, put it in the oven, and leave it to work while you do other things.
On top of that, you can add any toppings you like, like chocolate chips or fresh berries. No more flipping pancakes for each person. Here’s an easy way to make breakfast that the whole family will enjoy!
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or cooking spray for greasing the pan
Optional toppings:
- Fresh berries
- Sliced bananas
- Chocolate chips
- Chopped nuts
- Maple syrup
- Whipped cream
Instructions:
Warm the oven up to 425°F (220°C). Use cooking spray or butter to grease a 13×18-inch baking sheet with a lip around the edge.
Whisk the flour, sugar, baking powder, and salt together in a big bowl until everything is well mixed.
Mix the eggs, melted butter, vanilla extract, and buttermilk in a different bowl using an electric mixer until the mixture is smooth.
Add the wet ingredients to the dry ones and mix them together just until they are mixed. A few lumps are fine; don’t mix it too much.
Use a spoon to spread the pancake batter out evenly on the baking sheet that has been prepared.
You can add your favorite toppings to the pancake batter if you want to. Now is the time to get artistic and make the pancakes the way you like them.
Before you put the baking sheet in the oven, heat it up. Bake the pancakes for 12 to 15 minutes, or until they are puffy and golden brown around the edges.
After the pancakes are done, take the sheet pan out of the oven and let them cool for a few minutes. Then, cut them into squares or shapes.
You can top the warm pancakes from the sheet pan with your favorite things, like fresh fruit, maple syrup, or whipped cream.
Enjoy your tasty and easy buttermilk pancakes made on a sheet pan!
FAQs:
1. Can I make sheet pan buttermilk pancakes ahead of time?
- Yes, you can! These pancakes are great for meal prep. Simply bake them according to the recipe, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them, you can reheat them in the microwave or oven until warmed through.
2. Can I use a different type of milk instead of buttermilk?
- While buttermilk adds a delicious tanginess and tenderness to the pancakes, you can substitute it with other types of milk. Regular milk, almond milk, or even oat milk will work fine in this recipe. If you use a non-dairy milk, consider adding a splash of lemon juice or vinegar to mimic the acidity of buttermilk. Adjust the quantity as needed to achieve the desired consistency of the batter.
