Description

This Sheet Pan Pancake recipe offers a fun and easy way to make a giant pancake perfect for sharing. Baked in the oven on a rimmed baking sheet, this fluffy pancake is a delightful twist on a traditional stovetop version. The batter combines buttermilk and melted butter for rich flavor, while the baking soda and powder ensure a light, airy texture. Customize with your favorite toppings before baking to create a breakfast everyone will love.

Ingredients

Scale

Wet Ingredients

3 large eggs
3 cups buttermilk
4 tablespoons unsalted butter, melted and cooled (plus 1 tablespoon extra for greasing baking sheet)
1 teaspoon vanilla extract
2 tablespoons maple syrup or honey

Dry Ingredients

2 2/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt

Toppings (Optional)

Sliced strawberries and bananas
Chocolate chips
Blueberries
Dye-free chocolate pieces
Jam or nut butter for swirling

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Instructions

Preheat oven: Preheat your oven to 500 degrees Fahrenheit to ensure it’s hot enough for an instant rise when the pancake goes in.
Prepare the baking sheet: Thoroughly grease a rimmed 13×18 inch baking sheet (a half sheet pan) with 1 tablespoon of butter. Alternatively, line with parchment paper and grease to facilitate easy removal of the pancake later.
Mix wet ingredients: In a large bowl, whisk together the eggs, buttermilk, melted butter, vanilla extract, and maple syrup or honey until well combined.
Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until evenly combined.
Combine batters: Slowly add the dry ingredients into the wet ingredients, whisking gently until just combined to avoid overmixing and ensure a tender pancake.
Pour batter into pan: Pour the batter evenly into the prepared baking sheet. Use a spatula to spread it out smoothly covering the entire pan.
Add toppings: Add your preferred toppings evenly over the surface of the batter. Popular choices include sliced strawberries, bananas, chocolate chips, blueberries, or swirls of jam or nut butter.
Bake the pancake: Place the pan in the oven and immediately reduce oven temperature to 400 degrees Fahrenheit. Bake for 15-16 minutes or until the pancake starts to turn golden on top and looks puffed up.
Slice and serve: Remove from oven, slice with a knife or pizza cutter into desired portions, and serve warm. Top with maple syrup, raspberry sauce, honey, or chocolate drizzle if desired.

Notes

For easier removal, lining the baking sheet with parchment paper is recommended.
Customize your pancake with a variety of toppings and add-ins to suit your preference.
Use room temperature eggs and melted butter to help the batter mix more evenly.
Baking at high temperature initially helps the pancake puff up quickly before settling at a lower temperature.
This recipe serves approximately 6 people, making it ideal for family breakfasts or brunch gatherings.

Nutrition

Serving Size: 1 slice (1/6 of recipe)
Calories: 320
Sugar: 8g
Sodium: 380mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.2g
Carbohydrates: 40g
Fiber: 1.5g
Protein: 8g
Cholesterol: 110mg