As much as we love a good Saturday morning pancake (or weeknight Breakfast for Dinner), we cannot and will not be tied to the stovetop flipping pancakes every time. This sheet pan pancake is so light and fluffy you could easily add frosting and pass it off as a special birthday breakfast too.
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Sheet Pan Pancake
- Total Time: 45 minutes
- Yield: 12 servings
Ingredients
8 tablespoons unsalted butter
2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups add-ins: such as chopped fruit or nuts, chocolate chips or sprinkles
Powdered sugar or maple syrup, for serving
Instructions
- Heat the oven to 425 degrees F and line a baking sheet with a piece of parchment paper. Set aside
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Melt the butter in a large mixing bowl over high heat. Reserve half of the butter in small bowl for brushing the pancake.
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To the large bowl, add the buttermilk, eggs, and vanilla extract and whisk until smooth.
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Add the flour, sugar, baking powder, baking soda, and salt and whisk to combine.
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Brush the parchment lined baking sheet with two tablespoons of the reserved butter. Pour in the pancake batter and spread into a smooth even layer. Sprinkle any add-ins on now.
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Bake the pancake for 18 to 20 minutes until lightly browned, then remove the pan from the oven and turn on your broiler. Brush the pancake with the remaining 2 tablespoons of melted butter.
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Broil the pancake for 1 to 2 minutes or until golden brown. Serve hot with powdered sugar or maple syrup (or both!)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
