Sheetpan Pancake
- Anthology of Crumbs
- Sep 30
- 1 min read
1
Searing the Beef
If using salted butter, omit the extra salt in the recipe.
Best served warm with powdered sugar, maple syrup, or fresh fruit.
Store leftovers in the fridge for up to 3 days, reheat gently before serving.
Freezes well for up to 1 month, wrap tightly and reheat in the oven.
Notes
1
Arrange a rack in the middle of the oven and preheat to 400°F. Line a 13x18 inch rimmed baking sheet with parchment paper.
2
Arrange a rack in the middle of the oven and preheat to 400°F. Line a 13x18 inch rimmed baking sheet with parchment paper.
3
In a large bowl, whisk buttermilk, eggs, vanilla, and 4 Tbsp melted butter. Add flour, sugar, baking powder, baking soda, and salt. Stir until just combined, some small lumps are fine. Fold in fruit, nuts, or chocolate chips if using.
4
Spread the batter evenly in the pan. Bake 12 to 15 minutes, until golden and springy when touched.
5
Spread the batter evenly in the pan. Bake 12 to 15 minutes, until golden and springy when touched.
Instructions
8 Tbsp unsalted butter (120 g)
2 cups buttermilk (500 ml room temperature)
2 large eggs (room temperature)
1 tsp vanilla extract
2 cups all purpose flour (300 g)
¼ cup granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups chopped fruit or nuts or chocolate chips (optional)
powdered sugar or maple syrup (for serving)
Sheetpan Pancakes
Anthology of Crumbs
This one bowl, no-flip recipe makes fluffy pancakes baked all at once in the oven. The tender crumb, the golden top, and the ease of cutting squares right from the pan make this a family-friendly breakfast favorite. Perfect for a cozy morning or weekend brunch, they’re as simple as they are satisfying.
Servings :
12
Calories:
Prep Time
15 min
Cooking Time
20 min
Rest Time
0
Total Time
35 min
Comments