Sheet Pan Pancakes
Golden, fluffy, and delicious giant pancake baked in the oven! Sheet Pan pancakes are perfect for feeding a crowd and they are ready in under 30 minutes.
Servings: 12 servings
Ingredients
- 3 eggs
- 3 cups buttermilk you can also use low-fat
- 1 to 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 5 tablespoons butter melted
- sliced fresh strawberries optional
- mini chocolate chips optional
- maple syrup optional
Instructions
- Preheat oven to 500˚F.
- Lightly grease a 13x18 rimmed baking sheet with cooking spray and line with parchment paper; set aside.
- Break eggs into a medium sized mixing bowl and whisk in buttermilk, honey, and vanilla. Set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Whisk the buttermilk mixture into the flour mixture.
- Whisk in the melted butter.
- Mix just until combined; do not overmix. Batter will be lumpy.
- Pour batter into the prepared baking sheet and spread it out evenly.
- Top with sliced fresh berries and chocolate chips.
- Reduce oven temperature to 425˚F.
- Place sheet pan in the oven and bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let stand 3 to 5 minutes.
- Cut into 12 squares and serve with maple syrup.
Notes
To store, cut the sheet pan pancakes into squares and let them cool. Store in an airtight container and keep in the fridge for days.
To freeze them,wrap each pancake square in plastic wrap and store them in a large freezer bag. The pancakes can be kept in the freezer for up to 3 months. Thaw before serving.
Nutrition
Serving: 1pancake square | Calories: 203kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 406mg | Potassium: 193mg | Fiber: 0g | Sugar: 4g | Vitamin A: 305IU | Calcium: 110mg | Iron: 1.5mg
