Serve warm pancakes to a crowd all at once with these sheet pan pancakes!
Course Breakfast, Brunch, Main Course
Cuisine American
Keyword Feeds a Crowd, Pancakes, Quick & Easy
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Ingredients
2cupsall-purpose flour
2 tbspgranulated sugar
2 tspbaking powder
1/2 tspbaking soda
1pinchsalt
2cupsbuttermilk
2largeeggs
3tbspvegetable oil
1tspvanilla
3 tbspbuttermelted
Instructions
Preheat oven to 450F degrees. Put one of the oven racks in the very top slot and another oven rack in the very bottom slot.
Line a half sheet pan with parchment paper. Brush a good amount of melted butter over the parchment paper and along the sides of the sheet pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together buttermilk, eggs, oil, and vanilla.
Make a small well in the middle of the dry ingredients. Pour the wet ingredients into the dry ingredients. Stir to combine. Don't stir too much; about 10 good stirs should do the trick. You may see some lumps of flour and that's fine.
Pour the batter into the pan and gently spread it evenly across the sheet pan. I like to use a large offset spatula to do this. Sprinkle any toppings over the pancake batter at this point (#chocolatechipsplease).
Place into the preheated oven in the bottom rack for 8 minutes. After 8 minutes move to the top rack and cook for another 5 minutes.
Remove the pan from the oven. Set your oven to broil (high if you have an option.) Brush the rest of the melted butter over the top of your pancake. Put back into the oven on the top rack under the broiler for 4 minutes turning 90 degrees every minute for even browning. I keep my oven door ajar when broiling so my pan fits in every angle.
When the pancake is GBD (golden brown and delicious!) remove from the broiler; cut into even servings. Top with syrup (or your favorite toppings.)