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5
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10
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Sheet Pan Pancakes
Light and fluffy sheet pan pancakes are easy to make and customize with different add ins for a crowd pleasing breakfast.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
baked goods, breakfast, pancakes
Servings:
12
People
Calories:
257
kcal
Author:
Mikayla M.
Ingredients
13 1/2
ounces
all purpose flour
3 cups
5 1/4
ounces
granulated sugar
3/4 cups
1
tablespoon
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
4
large
eggs
2 1/2
teaspoons
vanilla extract
10
ounces
buttermilk
1 1/4 cups
3
ounces
butter, melted
6 tablespoons
1 1/2
cups
mix ins (chocolate chips, nuts, berries, etc)
optional
Instructions
Preheat your oven to 400°F. Lightly grease a half sheet pan (12 x 17).
Combine flour, sugar, salt, baking powder and soda in a large bowl. Stir to combine.
Melt your butter and set aside. Combine 4 eggs with the buttermilk and vanilla in a large measuring cup or small bowl and whisk to combine.
Pour the melted butter and buttermilk mixture into the dry ingredients and gently fold together until no more flour streaks are in the batter.
Pour onto the prepared sheet pan and top with mix-ins if desired.
Bake for 12 minutes or until the top springs back when lightly touched.
Serve immediately with desired toppings!
Nutrition
Serving:
2
squares
|
Calories:
257
kcal
|
Carbohydrates:
39
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
80
mg
|
Sodium:
386
mg
|
Potassium:
190
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
306
IU
|
Calcium:
86
mg
|
Iron:
2
mg