Name: Sheet Pan Pancake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 eggs; 3 cups buttermilk; 4 tablespoons unsalted butter; 1 tsp vanilla extract; 2 tablespoons maple syrup or honey; 2.667 cups all purpose flour; 1 tsp baking soda; 2 teaspoons baking powder; 1 tsp kosher salt

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Sheet Pan Pancake

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Ingredients

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Instructions

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Instructions

Preheat oven to 500 degrees.

Throughly grease a rimmed 13×18 inch baking sheet (a half sheet pan). You can also line with parchment paper and grease to pull the entire pancake out.

Whisk the first 5 ingredients in a large bowl.

In a separate large bowl whisk the dry ingredients.

Slowly add the dry ingredients into the wet and whisk until just combined

Pour the pancake batter into the baking sheet and use a spatula to spread evenly into the pan.

Cover the pancake with desired toppings (see list below). I let everyone decorate the pancake with desired toppings.

Place the pancake in the oven and immediately turn the oven down to 400 degrees. Bake the pancake for 15-16 minutes or until pancake just starts to turn golden and appears puffed up.

Slice the pancake with a knife or pizza cutter and serve with maple syrup, raspberry sauce, honey or chocolate drizzle.

Additions: sliced strawberries and bananas, chocolate chips, blueberries, dye free chocolate pieces, jam or nut butter to swirl in before baking.

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Allow eggs, buttermilk, and butter to reach room temperature before mixing to ensure even distribution and a lighter, fluffier pancake with better rise in the oven.
Don't Overmix the Batter 🥄
Stir the wet and dry ingredients until just combined with visible lumps remaining; overmixing develops gluten and creates dense, tough pancakes instead of fluffy ones.
Preheat Your Sheet Pan 🔥
Butter your sheet pan generously and preheat it in a 425°F oven for 2-3 minutes before pouring batter to create a crispy, golden-brown bottom layer.
Test Doneness with a Toothpick 🔍
Insert a toothpick into the center of the pancake at the 15-minute mark; it should come out clean or with just a few moist crumbs when fully cooked.
Cut and Serve Immediately ✂️
Slice the pancake into portions while still warm and serve within 2-3 minutes for optimal texture, as it firms up quickly and becomes less tender as it cools.