Flipping pancakes out of a sizzling buttered pan one after the other has been changed with sitting down and having fun with breakfast with the household. With our easy sheet pan recipe, create a complete batch of pancakes forward of time and minimize particular person servings on the desk. High them along with your favourite pancake accoutrements or fold fruits, nuts, or chocolate chips into the batter for a private spin.
Sheet Pan Pancakes
Makes 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) entire buttermilk, room temperature
- 2 massive eggs (100 grams), room temperature
- Softened unsalted butter and maple syrup , to serve
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Preheat oven to 425°F (220°C). Brush a 13×9-inch rimmed baking sheet with1 tablespoon (14 grams) melted butter.
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In a big bowl, whisk collectively flour, sugar, baking powder, baking soda, salt, and vanilla.
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In a medium bowl, whisk collectively buttermilk, ¼ cup (57 grams) melted butter, and eggs. Stir buttermilk combination into flour combination simply till mixed. (Batter won’t be easy.) Unfold batter into ready pan.
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Bake till edges are golden brown, about 8 minutes. Enhance oven temperature to broil. Brush high of pancake with remaining 1 tablespoon (14 grams) melted butter. Broil till golden and edges are crisp, about3 minutes. Serve heat with softened butter and maple syrup.
