We eat a lot of pancakes in our house. Beloved as they are, flipping pancakes takes up a big block of time, and it’s nearly impossible for everyone to eat a piping-hot stack at the same time.
Enter: the sheet pan pancake.
You mix up a pretty classic one-bowl pancake batter of flour, sugar, buttermilk, eggs and a little vanilla and leavening, then pour the whole thing into a buttery sheet pan and bake. Yes, you end up with one giant pancake, which becomes 12 square ones when cut. Every single pancake is as tender and fluffy as diner pancakes in half the time.
Technically, you could frost this sheet pan pancake like a sheet cake and serve it as a celebratory breakfast, but we love it any day of the week with a little powdered sugar, syrup and a big pot of coffee.
This recipe calls for a whole stick of butter, but only four tablespoons goes into the batter. Another tablespoon is brushed onto the sheet pan to prevent sticking and make for a browned, buttery bottom — like a regular pancake — and the rest is saved for brushing onto the pancake after it’s baked. You’ll stick the baked and buttered pancake under the broiler for just a few minutes to brown the top and make it crisp!
As for serving, we love a dusting of powdered sugar and a drizzle of maple syrup, but your favorite pancake toppings will be right at home on a stack of these square pancakes. You can add fruit, nuts or chocolate chips to the batter, too, before spreading it into the sheet pan.
Light & Fluffy Sheet Pan Pancakes
Serves 8 to 10
- 8 tablespoons unsalted butter (1 stick)
- 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 chopped fruit, nuts, or chocolate chips (optional)
- Powdered sugar or maple syrup, for serving
1. Arrange a rack in the middle of the oven and heat the oven to 400 F. Line a rimmed baking sheet (about 13-by-18 inches) with parchment paper.
2. Melt 8 tablespoons unsalted butter in a small saucepan over medium heat or in a small microwave-safe bowl. Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.
3. Place 2 cups buttermilk, 2 large eggs, 1 teaspoon vanilla extract, and 4 tablespoons of the melted butter in a large bowl and whisk until combined. Add 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Fold with a spatula or wooden spoon until the batter is smooth (some small lumps are okay). Fold in 1 1/2 cups chopped fruit, nuts or chocolate chips, if desired.
4. Pour the batter into the prepared baking sheet and smooth into an even layer. Bake until the pancake is lightly golden, cracked, and springs back when touched, 12 to 15 minutes.
5. Remove the pancake from the oven and heat the broiler to high. Brush the remaining 3 tablespoons melted butter onto the pancake. Broil until golden brown, 2 to 4 minutes. Cut into 12 pieces and serve warm with powdered sugar and maple syrup.
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