Sheet Pan Pancakes (Buttermilk)
These fluffy buttermilk sheet pan pancakes bake up all at once, so you can feed a crowd without flipping a single pancake. The tangy buttermilk gives them that classic, soft texture everyone loves, while the sheet pan lets you customize every section. One pan, one bake, and everyone eats together - we're talking no fuss, just really good pancakes.
Ingredients
- ¼ cup salted butter melted (57g)
- 2 cups buttermilk
- 2 large eggs
- 2 ½ cups all-purpose flour (358g)
- 2 tablespoon granulated sugar (40g)
- 2 tablespoon brown sugar (40g)
- 1 ½ tablespoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven to 425F.
- Grease a sheet pan and then line with a piece of parchment paper, and then grease the parchmet paper. (This is for ease of clean up, you can skip the parchment paper if you like).
- In a medium/large mixing bowl add all the wet ingredients and combine with a whisk, then set aside. 2 cups buttermilk, ¼ cup salted butter, 2 large eggs
- In a large mixing bowl, combine all the dry ingredients together. 2 ½ cups all-purpose flour, 2 tablespoon granulated sugar, 2 tablespoon brown sugar, 1 ½ tablespoon baking powder, ½ teaspoon baking soda
- Add all the wet ingredients to the dry ingredients and combine with a whisk or spoon. I like to start with a whisk to get things going and then switch over to a large mixing spoon so I don't work the batter too much with a whisk.
- Add the batter to the prepared 13x18 sheet pan. Use a rubber spatula or offset spatula to evenly distribute the batter to the edges.
- Add mix-ins on top of the batter. You can swirl jams/nut butters in with a tooth pick.
- Place in the 425F oven and bake for 12-16 minutes. A toothpick inserted should come out clean. If the top is not brown enough, you can leave it under the broiler for a couple of minutes. Keep a close eye on it so it doesn't burn.
- Slice into desired sizes (I did 3x4 so I had 12 pieces) and serve.
Notes
- You can make your own buttermilk if you need to. Take 2 cups of milk (whole milk preferred), remove 2 tablespoon of the milk and add 2 tablespoon of white vinegar. Stir to combine and set aside for 5-10 minutes at room temperature before using.
- Don't overmix the batter or it can make the pancakes dense. It's ok if there are some dry lumps here and there, that is normal.
- If you are cooking multiple batches at once, be sure to rotate the sheet pans between shelves (top to bottom), and rotate them around (front to back) for even cooking (about half way through baking).