Introduction
Tired of standing over a hot griddle, flipping dozens of individual pancakes while the rest of the family waits? Say hello to the ultimate brunch hack: Sheet Pan Buttermilk Pancakes. This revolutionary method transforms your favorite fluffy breakfast into an easy, oven-baked casserole. By pouring the batter onto a standard baking sheet and baking it all at once, you achieve perfectly uniform, golden-brown pancakes ready for cutting in under 20 minutes. It’s the ideal solution for feeding a crowd, meal prepping, or simply enjoying a relaxed weekend morning without the fuss.
Ingredients
- 2 cups (240g) All-Purpose Flour
- 3 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 large Eggs
- 2 cups (480ml) Buttermilk (full fat recommended)
- ¼ cup (60g or 4 tablespoons) Unsalted Butter, melted and cooled
- 1 teaspoon Vanilla Extract (optional)
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch (half-sheet) rimmed baking pan or line it with parchment paper for easy removal. This step is crucial for preventing sticking and ensuring a clean lift.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure the leavening agents are evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until just combined. Ensure the melted butter is slightly cooled so it doesn’t scramble the eggs.
- Mix the Batter: Pour the wet ingredients into the dry ingredients. Mix gently using a spatula until just combined. A few lumps are perfectly fine; overmixing develops the gluten and results in tougher pancakes.
- Pour and Bake: Pour the batter onto the prepared sheet pan. Tilt the pan slightly to ensure the batter spreads evenly to all corners. If desired, sprinkle toppings (like blueberries or chocolate chips) across the top now.
- Bake: Bake for 12 to 15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. The pancakes should be set and spring back lightly when touched.
- Cool and Serve: Allow the sheet pan pancake to cool in the pan for 5 minutes before slicing into squares or rectangles (usually 8 to 10 servings). Serve immediately.
Nutritional Information
This recipe yields approximately 8 servings. Each serving (without toppings or syrup) contains roughly 250-300 calories, 8g fat, and 45g carbohydrates. Buttermilk provides a small boost of protein and calcium. To increase the health benefits, top with fresh berries for antioxidants or serve with a side of Greek yogurt for added protein.
Storage
Leftover sheet pan pancakes store exceptionally well. Once completely cooled, cut the pancakes into individual squares. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, flash freeze the individual squares on a baking sheet, then transfer them to a freezer-safe bag; they will keep for up to 2 months. Reheat refrigerated pancakes in a toaster oven or microwave for 30-60 seconds. Frozen pancakes can be reheated directly in a toaster oven until warmed through and crispy.
Conclusion
The Sheet Pan Buttermilk Pancake is truly a game-changer for brunch hosts everywhere. While delicious served classically with maple syrup and a pat of butter, don’t hesitate to experiment! Try adding cinnamon swirl before baking, or transforming the dish into a savory delight by mixing in crumbled bacon and cheddar cheese. Whatever your preference, these easy-to-make, easy-to-serve pancakes ensure you spend less time cooking and more time enjoying your morning.