2/14/2019 Sheet Pan Buttermilk Pancakes Recipe | Real Simple

Sheet Pan Buttermilk Pancakes

Hands-On Time Total Time Yield

15 Mins 30 Mins Serves 4 to 6

By LINDSAY MAITLAND HUNT November 2017

Pancakes are a brunch favorite, but making them for a crowd is no easy feat. Even
with a large skillet or griddle, it's almost impossible to serve everyone a warm
short stack at once. Our solution? These easy sheet pan pancakes—essentially a
giant, uffy, buttery pancake that you'll cut into squares and serve warm to
friends and family. To achieve the signature golden brown color, we brushed the
pancake with melted butter after baking and popped it under the broiler for the
nishing touch. Keep it classic with the basic recipe, or try one of our variations
below. No matter your add-ins, be sure to serve with butter and maple syrup.

Ingredients How to Make It

Step 1 Preheat oven to 425ºF. Line an 11-by-17-inch

Nonstick cooking spray rimmed baking sheet with parchment paper. Coat the
2 cups buttermilk parchment and sides of the pan with nonstick cooking
spray. Set aside.
2 large eggs, beaten

1 teaspoon pure vanilla extract
4 tablespoons (½ stick) melted
unsalted butter, divided
2¼ cups all-purpose
and leveled
Step 2 Whisk the buttermilk, eggs, vanilla, and 2
tablespoons melted butter in a medium bowl until
combined. In a separate large bowl, whisk the our,
sugar, baking powder, baking soda, and salt. Add the
our, spooned milk-egg mixture and stir until just combined (do not
overmix).

¼ cup granulated sugar

Step 3 Scrape the batter into the prepared baking
2 teaspoons baking powder sheet, smoothing into an even layer with a spatula.
1 teaspoon baking soda
Step 4 Bake until the pancake is lightly golden and
1 teaspoon kosher salt
springs back in the center when poked, 11
to 13 minutes. Remove from oven and heat the broiler
to high. Brush the remaining 2 tablespoons melted
butter onto the pancake. Broil until golden brown, 1 to
2 minutes, rotating halfway.

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2/14/2019 Sheet Pan Buttermilk Pancakes Recipe | Real Simple

Step 5 Cut into 12 slices and serve warm.

Chef's Notes

Mix-In Idea 1: Bananas, Cinnamon, and Chopped

Peanuts
Mix 2 teaspoons ground cinnamon into the batter with
the dry ingredients, then prepare recipe as written.
Scrape batter into the pan and top with 2 sliced
bananas. Bake according to recipe, brush with melted
butter, and top with 1 tablespoon granulated sugar
before broiling. Serve topped with ½ cup chopped
salted roasted peanuts. Mix-In Idea 2: Blueberries,
Lemon Zest, and Powdered Sugar
Mix 2 teaspoons lemon zest (from 1 lemon) into the
batter with the milk, then prepare recipe as written.
Scrape batter into the pan and top with 1 cup fresh or
frozen blueberries. Bake then broil according to
recipe. Dust with powdered sugar. Mix-In Idea 3:
Raspberries and Cream Cheese Swirl
Whisk ¾ cup (6 ounces) room-temperature cream
cheese with ¼ cup milk and 3 tablespoons powdered
sugar until completely smooth. Prepare the pancake
batter according to recipe and scrape into pan. Dot
cream cheese mixture evenly over pancake batter,
then use a butter knife or a skewer to make a swirl
pattern. Dot with 1½ cups (6 ounces) fresh raspberries.
Bake then broil according to recipe.

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