Description
This sheet pan buttermilk pancake recipe allows you to make a large batch of pancakes all at once, saving you time when cooking for a hungry brunch crowd. Perfect for a delicious and efficient breakfast or brunch!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- 6 tablespoons salted butter, melted and cooled, divided
- 1 teaspoon vanilla extract
Toppings:
- 6 tablespoons fruit jam of your choice
- 2 tablespoons maple syrup
Instructions
- Preheat oven: Preheat oven to 425°F.
- Prepare baking sheet: Grease a 9×13-inch baking sheet with cooking spray or butter.
- Combine dry ingredients: Sift flour, sugar, baking powder, baking soda, and salt into a large bowl.
- Mix wet ingredients: In a separate medium bowl, whisk buttermilk, eggs, 4 tablespoons melted butter, and vanilla extract.
- Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined. Let the batter sit for 10 minutes.
- Prepare the batter: Pour batter into the prepared baking sheet and smooth out the top.
- Add toppings: Drop spoonfuls of jam all over the pancake batter. Using a butter knife, swirl the jam and batter together.
- Bake: Bake for 15-20 minutes, or until a knife inserted into the pancake comes out clean.
- Prepare maple butter: Mix together the remaining melted butter and maple syrup in a small bowl.
- Finish and serve: Let baked pancake cool for 5 minutes before brushing with maple butter. Slice into 6 pieces and serve with extra maple syrup and butter, if desired.
Notes
- You can customize the toppings with your favorite fruits or syrups.
- Ensure the jam is evenly distributed for a balanced flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 241
- Sugar: 13.5 g
- Sodium: 260.8 mg
- Fat: 8.6 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.3 g
- Carbohydrates: 35.1 g
- Fiber: 0.8 g
- Protein: 5.6 g
- Cholesterol: 57.5 mg
