Sheet Pan Pancake

A Sheet Pan Pancake is perfect for when you need to make breakfast for a big group! It's so easy to make one batch for everyone at once. A Sheet Pan Pancake is so great if you’re making breakfast or brunch for a crowd too. Gone are the days of making several batches of pancakes and trying to keep them warm. It’s too much! Put once big pancake in the oven and be amazed at how simple! Plus everyone gets to choose how big or small of a pancake they want. It’s a win-win!

Author: Weelicious

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 430 kcal per serving

Ingredients

3 - eggs
3 cups - buttermilk
4 tablespoons - unsalted butter
1 tsp - vanilla extract
2 tablespoons - maple syrup or honey
2 ⅔ cups - all purpose flour
1 tsp - baking soda
2 teaspoons - baking powder
1 tsp - kosher salt

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.

Nutrition