Description
Soft, fluffy buttermilk pancakes baked all at once in a sheet pan for an easy, no-flip breakfast that is perfect for feeding a crowd.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (3 g) salt
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9 by 13 inch sheet pan or line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared sheet pan and spread evenly with a spatula.
- Bake for 15 to 18 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes before slicing into squares and serving.
Notes
- Let the batter rest for 5 minutes before baking for extra tenderness.
- Do not overmix the batter to keep the texture light and fluffy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze individual slices wrapped tightly for up to 2 months and reheat in the oven or toaster.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 5 g
- Sodium: 260 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: sheet pan buttermilk pancakes, easy pancake recipe, baked pancakes, fluffy pancakes, breakfast recipe