Description
Fluffy oven-baked sheet pan pancakes made with buttermilk, flour, and eggs. A mess-free way to serve breakfast for a crowd in just 20 minutes.
Ingredients
Scale
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tbsp sugar
1 tsp kosher salt
2 cups buttermilk
2 eggs
1/4 cup butter (for greasing pan)
Instructions
- Make the batter:
Whisk the eggs and buttermilk in a large bowl. In another bowl, combine the flour, baking powder, baking soda, sugar, and salt. Gently fold the dry ingredients into the wet mixture until just combined. - Prepare and top the pan:Grease a 12 x 18-inch sheet pan with melted butter. Pour the batter in and spread evenly. Add optional toppings like sliced bananas, strawberries, blueberries, or chocolate chips.
- Bake and serve:Bake at 350°F (175°C) for 20 minutes until golden and set. Let cool slightly, then slice into squares and serve warm.
Whisk the eggs and buttermilk in a large bowl. In another bowl, combine the flour, baking powder, baking soda, sugar, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Grease a 12 x 18-inch sheet pan with melted butter. Pour the batter in and spread evenly. Add optional toppings like sliced bananas, strawberries, blueberries, or chocolate chips.
Bake at 350°F (175°C) for 20 minutes until golden and set. Let cool slightly, then slice into squares and serve warm.Notes
Use fresh buttermilk for the best texture. For crispier edges, don’t skip greasing the pan with butter. Store leftovers in the fridge or freezer for easy reheating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 squares
- Calories: 220
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg