Sheet Pan Pancakes
Flipping pancakes for a crowd is not exactly relaxing, and that's where sheet pan pancakes come to the rescue.
Servings: 16 servings
Calories: 124kcal
Equipment
- 10 x 15 rimmed sheet pan
- Large mixing bowl
Ingredients
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk or 1 1/4 cups whole milk
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla
Toppings, optional
- butter
- maple syrup
- whipped cream
- blueberries
- strawberries
- chocolate chips
Instructions
- Preheat oven to 425 degrees F.
- Grease a 10 x 15 rimmed sheet pan, making sure to get the sides and corners. Set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt.
- Then, whisk in the eggs, milk, butter, and vanilla until combined.
- Pour batter into the prepared pan. You can now add any toppings, if desired.
- Bake at 425 degrees for about 15 minutes or until lightly golden brown on top.
- Cut into rectangles.
- Serve hot with butter, syrup and/or whipped cream!
Nutrition
Calories: 124kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 155IU | Calcium: 79mg | Iron: 1mg