Description
This Sheet Pan Pancake recipe offers a simple and fun way to prepare a large pancake perfect for sharing. Baked in the oven on a rimmed sheet pan, it produces a fluffy, golden pancake that can be customized with your favorite toppings and served with maple syrup or sauces, making it an ideal breakfast or brunch choice.
Ingredients
Scale
Wet Ingredients
- 3 large eggs
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled (plus 1 tablespoon extra for greasing baking sheet)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
Dry Ingredients
- 2 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Toppings and Additions (optional)
- Sliced strawberries and bananas
- Chocolate chips
- Blueberries
- Dye-free chocolate pieces
- Jam
- Nut butter
Instructions
- Preheat the Oven: Preheat your oven to 500 degrees Fahrenheit to ensure it is hot enough to start the baking process effectively.
- Prepare the Pan: Thoroughly grease a rimmed 13×18 inch baking sheet (half sheet pan) with 1 tablespoon of unsalted butter. Optionally, line with parchment paper and grease again to help easily lift the pancake after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, buttermilk, melted butter, vanilla extract, and maple syrup or honey until well combined.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
- Combine Wet and Dry: Slowly add the dry ingredients into the wet ingredients bowl, whisking until just combined. Be careful not to overmix to keep the pancake light and fluffy.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking sheet. Use a spatula to spread it out uniformly across the pan.
- Add Toppings: Add desired toppings over the batter, such as sliced strawberries, bananas, chocolate chips, or any other additions. Alternatively, allow guests to decorate their own slices after baking.
- Bake: Place the baking sheet in the oven and immediately reduce the temperature to 400 degrees Fahrenheit. Bake for 15-16 minutes or until the pancake starts to turn golden and puffs up.
- Slice and Serve: Once baked, slice the pancake using a knife or pizza cutter and serve warm. Enjoy with maple syrup, raspberry sauce, honey, or chocolate drizzle.
Notes
- You can line the baking sheet with parchment paper to easily lift the pancake out after baking.
- Toppings can be mixed into the batter or scattered on top before baking for different textures and flavors.
- Be careful not to overmix the batter to avoid a dense pancake.
- If preferred, swap maple syrup with honey or another sweetener of choice.
- The pancake is best eaten immediately while warm and fluffy.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 115 mg
