Description
Sheet Pan Pancakes are an easy and delicious breakfast option that lets you bake a large batch of fluffy pancakes all at once, topped with fresh berries. Perfect for feeding a crowd or meal prepping, these golden, tender pancakes can be customized with your favorite toppings and are convenient to store and reheat.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup light brown sugar
Wet Ingredients
- ¼ cup unsalted butter
- 1 ¼ cups buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 large eggs, room temperature
Toppings
- ¼ cup strawberries, cut into quarters
- ¼ cup blueberries
- ¼ cup raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a 9 x 13 inch baking sheet thoroughly with cooking spray to prevent sticking and set it aside.
- Melt Butter: In a microwave-safe bowl, melt the unsalted butter and then let it cool to avoid cooking the eggs when mixed in later.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, salt, and light brown sugar until evenly combined.
- Combine Wet Ingredients: Add the buttermilk, vanilla extract, almond extract, cooled melted butter, and eggs to the dry ingredients. Whisk the mixture until mostly smooth but do not worry if there are a few small lumps remaining.
- Pour Batter: Transfer the pancake batter evenly into the prepared greased sheet pan, spreading it to fill the pan.
- Add Berries: Scatter the quartered strawberries, blueberries, and raspberries evenly over the top of the batter. You may also add other toppings if desired.
- Bake: Place the pan in the preheated oven and bake for 14 to 18 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Cool and Serve: Remove the pan from the oven and allow the sheet pan pancakes to cool slightly. Cut into rectangles or squares, then serve plain or topped with additional berries, whipped cream, or syrup as desired.
Notes
- Try different toppings such as banana slices with Nutella or peanut butter swirled in, chocolate chips with a dash of cinnamon, or brown sugar with toasted chopped pecans.
- Swirl in your favorite flavor of jam, jelly, or preserves to add variety.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. They may lose texture after a day.
- To freeze, wrap individual pancakes in plastic wrap or place in a freezer-safe container and freeze for up to one month. Defrost in the refrigerator or at room temperature.
- Reheat pancakes in the microwave, oven, toaster, or air fryer for a quick grab-and-go breakfast.
- Prep Time: 10 minutes
- Cook Time: 14 to 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
