Sheet Pan Pancakes

Standing over a stove flipping pancakes when everyone else is eating doesn’t sound like the best use of time in the morning. Enter the sheet pan! If you pour pancake batter into a sheet pan and bake it, you will be left with a fluffy pancake that everyone can enjoy at the same time.

Watch me make these on Good Morning America

There are a few tricks to ensuring the sheet pan pancakes turn out just as good as skillet pancakes!

Tips for perfect sheet pan pancakes:

Line the sheet pan with parchment paper. This is important to ensure the pancakes don’t stick to the pan. However, there is a technique. Add a little butter to the sheet pan, spread it around, then add the parchment on top, add a little more butter, then the batter. This not only helps with sticking but it helps to recreate that “browned butter” flavor that you get in a skillet.

An extra step for flavor and texture, add a drizzle of butter over the pancake after it bakes and then put it under the broiler for about 30 seconds. This adds the browned butter flavor to the top of the pancake.

Serve hot with warm syrup!

Ingredients

8 tablespoons unsalted butter, melted

2 cups buttermilk

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1-2 cups toppings, optional

Powdered sugar or maple syrup, for serving

Directions

Heat the oven to 400 F. Line a rimmed baking sheet (about 13 by 18 inches) with parchment paper.

Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.

Mix together buttermilk, eggs, vanilla extract, and 4 tablespoons of the melted butter in a large bowl and whisk until combined.

In another bowl, mix together flour, sugar, baking powder, baking soda, and salt.

Slowly whisk the dry ingredients into the wet, and mix until just combined.

Pour the batter into the prepared baking sheet and smooth it into an even layer.

Sprinkle on desired toppings.

Bake until the pancake is lightly golden and springs back when touched, 12 to 15 minutes.

Remove the pancake from the oven and heat the broiler to high. Brush the remaining melted butter onto the pancake. Broil until golden brown, about 2 minutes.

Cut and serve warm with powdered sugar and maple syrup