Sheet pan Buttermilk Pancakes

When my kids were little and it was a pancake morning, I’d be in the kitchen flipping them while everyone else was at the table eating them! Sheet pan pancakes changed all that! Now you can have pancakes with the rest of the crew- warm and wonderful- no flipping required!

Sheet Pan Buttermilk Pancakes

Makes 12 pancakes/Serves 4-6

Bake time: about 9-12 minutes

(Note: you could add some grated lemon zest and poppy seeds to the batter for lemon blueberry poppyseed pancakes!)

Pancake batter:

2 cups buttermilk

2 large eggs, beaten

2 tablespoons canola oil

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups  sliced strawberries or bananas or your any berry such as raspberries, blackberries or blueberries (blueberries are my favorite!)

Optional: mini chocolate chips

Topping:

2 tablespoons butter, melted 

Cinnamon sugar (1 tablespoon granulated sugar mixed with 1/8 teaspoon ground cinnamon) 

Warm maple syrup, to serve

Using Convection, heat oven to 375°F. (No convectio? No problem! Bake at 400°F for 12- 13 minutes)

Spray an 11x17-inch rimmed baking sheet with nonstick spray; set aside.

In a medium bowl, whisk buttermilk, eggs and oil until well combined.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Fold the buttermilk mixture into the flour mixture. Stir until just combined (the batter will be lumpy).  Pour into the prepared pan and spread evenly. Sprinkle with dersired toppings.

Bake until golden brown and puffy, about 10 minutes. The pancake should feel springy in the middle when you press with your finger. 

Remove from the oven and brush with melted butter, then sprinkle with cinnamon sugar. 

Turn oven to broil. Place pan under broiler and broil for about one minute until golden brown on top, watching carefully to avoid burning.

Remove from oven and cut into 12 squares. Serve immediately with warm maple syrup.