Sheet Pan Pancakes with Vanilla and Butter Recipe

If you love pancakes but sometimes find the traditional stove-top method a bit slow or fussy, you’re going to adore this Sheet Pan Pancakes with Vanilla and Butter Recipe. It’s a game-changer when you want fluffy, tender pancakes in one go without flipping a single one. Plus, the vanilla and butter combo gives these sheets of morning goodness a cozy, rich flavor that makes every bite feel like a warm hug. Keep reading—I can’t wait to share all my tips so yours comes out perfect every time!

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Ingredients You’ll Need

This recipe uses pantry staples that work beautifully together to create that classic pancake flavor and fluffy texture you’re craving. If you can, measure ingredients by weight for perfect consistency every time—trust me, it makes a difference!

• All-Purpose Flour: Provides structure but keeps the pancakes tender; spoon and level when measuring for accuracy.
• Confectioner’s Sugar: Adds a subtle sweetness without affecting the texture negatively.
• Cornstarch: A secret weapon for softness, making these pancakes extra light.
• Baking Powder: Your main leavening agent for that fluffy rise; make sure it’s fresh for best results.
• Sea Salt: Enhances all the flavors; if using table salt, use a little less.
• Eggs: They bind everything together and help with lift—a couple of large eggs do the trick.
• Buttermilk: Adds tang and helps tenderize the batter; you can substitute with milk and a splash of lemon juice if needed.
• Vanilla Extract: That warm, fragrant touch you’ll notice in every bite.
• Butter (melted): Incorporated in two parts—into the batter and brushed on top for flavor and browning.

Variations

I love how flexible this Sheet Pan Pancakes with Vanilla and Butter Recipe is. You can swap, add, or skip ingredients to make it suit your tastes or dietary needs—let your creativity run wild here!

• Gluten-Free: I once swapped the flour for a gluten-free blend and it turned out great—just make sure your baking powder is gluten-free too.
• Vegan Version: Use a flaxseed egg and plant-based milk instead of buttermilk; it’s a little different but still super tasty!
• Berry Burst: Sprinkle fresh blueberries or chopped strawberries over the batter before baking for a fruity twist my family goes crazy for.
• Chocolate Lovers: Add mini chocolate chips to the batter—you’ll get melty pockets of chocolate in every slice.

How to Make Sheet Pan Pancakes with Vanilla and Butter Recipe

Step 1: Prepare Your Pan and Oven

Start by lining a large sheet pan (about 18″ x 13″) with parchment paper—this makes cleanup a breeze and keeps the pancakes from sticking. Give the bottom of the parchment a good brush with about a tablespoon of melted butter. Then, preheat your oven to 425°F (218°C). Getting this high heat is key for a golden crust on your pancakes without making them dry inside.

Step 2: Mix Your Dry Ingredients

Sift together the flour, confectioner’s sugar, cornstarch, baking powder, and sea salt in a large bowl. Sifting helps aerate these ingredients and prevents clumps, giving you a lighter batter—and you know I’m all for light and fluffy! If you’re using a ready pancake mix instead, just dump it in here and skip this step.

Step 3: Combine Wet Ingredients

In a separate jug or bowl, whisk together eggs, buttermilk, vanilla extract, and the melted butter. I find this method easier than mixing everything all at once and helps the wet ingredients blend smoothly into the dry without overworking the batter.

Step 4: Bring It All Together

Pour the wet mixture into the bowl with dry ingredients and stir gently just until combined. Don’t worry if you still see some small lumps—that’s actually the secret to tender pancakes. Over-mixing can develop gluten, making them tougher, which nobody wants in their fluffy morning stack.

Step 5: Spread the Batter on the Sheet Pan

Scrape the batter into your prepared sheet pan, then spread it out evenly with an offset spatula. I like to gently shake the pan just a little to help level the batter, but be careful not to knock the pan too hard or you’ll deflate those precious air bubbles.

Step 6: Add Toppings (Optional)

If you want to jazz up your pancakes, now’s the time to sprinkle on extras like berries, nuts, or chocolate chips. Just remember that toppings with moisture might extend the baking time a bit, so keep an eye on things.

Step 7: Bake and Broil to Perfection

Bake your sheet pan pancakes in the oven rack just above center for 5 to 7 minutes. Check at 5 minutes by gently pressing the center—it should feel springy, and a toothpick inserted should come out clean or with a few dry crumbs. Depending on your oven, it might take up to 10 minutes, especially with wet toppings. Once baked, switch the oven to broil. Brush the top liberally with the remaining melted butter, then broil for 1 to 2 minutes with the oven door slightly ajar. Rotate if necessary to brown evenly, but don’t walk away—even a few seconds too long can mean burning.

Step 8: Slice and Serve Warm

Remove the pan and immediately cut the sheet pancakes into your preferred portions—8 large pieces, 12 medium, or 16 small. Serve warm with maple syrup or your favorite pancake toppings and watch your family’s faces light up!

How to Serve Sheet Pan Pancakes with Vanilla and Butter Recipe

Garnishes

I’m a sucker for a simple garnish of fresh berries and a dusting of powdered sugar—adds a light freshness and a pretty touch. If you want a little indulgence, dollops of whipped cream or a drizzle of warm honey take these pancakes next level in flavor and presentation.

Side Dishes

My family loves pairing these sheet pan pancakes with crispy bacon or sausage and a side of scrambled eggs. For a lighter option, fresh fruit salad or a yogurt parfait with granola balances out the rich pancakes beautifully.

Creative Ways to Present

One time, I made these for a birthday brunch and cut the pancakes into stars with cookie cutters, then topped them with a little edible glitter and fresh raspberries. It was such a fun, festive touch that my guests loved—perfect if you want to make breakfast feel extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap leftover pancakes tightly in plastic wrap or place them in an airtight container and store in the fridge. They stay good for about 2 to 3 days, making for easy weekday breakfasts or snacks.

Freezing

I’ve frozen these pancakes successfully by separating each slice with parchment paper before stacking in a freezer-safe bag. When you want some, just pop a few in the toaster or oven—super convenient for busy mornings!

Reheating

To reheat, I recommend a quick toast or warming in a preheated oven at 350°F (175°C) for 5-7 minutes to keep that slightly crisp edge. Avoid microwaving too long or they might get rubbery. Adding a little butter when reheating helps revive the fresh-baked flavor.

FAQs

Final Thoughts

This Sheet Pan Pancakes with Vanilla and Butter Recipe has seriously become my go-to for weekend breakfasts and brunch gatherings. I love how it saves me time but never compromises that fluffy, buttery comfort I crave in pancakes. Trust me, once you try baking pancakes this way, you might never go back to flipping individual ones! So go ahead—preheat that oven, gather your ingredients, and give this recipe a try. Your kitchen, and your hungry loved ones, will thank you!

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