Description
Sheet pan pancake delights breakfast enthusiasts with a simple, crowd-pleasing method for making fluffy pancakes. Crisp edges and golden brown surfaces create a memorable morning meal that brings families together around one delicious pan.
Ingredients
Scale
- 2 ¼ cups (280 g) all-purpose flour
- 2 ¼ cups (540 ml) whole buttermilk, room temperature
- 2 large eggs, room temperature
- ½ cup (120 ml) unsalted butter, melted and divided
- ½ cup (50 g) granulated sugar
- ½ cup (75 g) blueberries
- ½ cup (75 g) sliced strawberries
- ½ cup (85 g) semisweet chocolate chips
- ½ cup (60 g) chopped pecans
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (5 ml) vanilla extract
- ¾ tsp (4 g) kosher salt
- maple syrup, for serving
- extra butter, for serving
Instructions
- Preparation: Preheat oven to 425°F with center rack positioned for uniform heat distribution.
- Dry Mix: Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl, ensuring even incorporation of dry ingredients.
- Wet Mixture: Whisk buttermilk, eggs, melted butter, and vanilla extract in a separate container until thoroughly combined and smooth.
- Batter Creation: Gently fold liquid ingredients into dry mixture, mixing minimally to maintain a light, airy texture without developing gluten.
- Pan Preparation: Generously butter an 18-by-13-inch sheet pan, covering entire surface to prevent potential sticking and enhance flavor.
- Batter Distribution: Pour pancake mixture across buttered pan, using a spatula to spread evenly and create a consistent layer.
- Topping Arrangement: Artfully scatter blueberries, strawberries, chocolate chips, and chopped pecans across batter surface for vibrant flavor and visual appeal.
- Baking Process: Slide pan into preheated oven and bake 15-18 minutes until surface transforms to a golden-brown hue, indicating perfect doneness.
- Finishing Touch: Immediately brush remaining melted butter over baked pancake, adding a luxurious sheen and rich flavor profile.
- Serving: Allow slight cooling, then slice into square portions and present warm with additional butter and maple syrup for a delectable breakfast experience.
Notes
- Prevent Overmixing: Stir batter gently to maintain a light, fluffy texture; excessive mixing develops gluten, resulting in tough pancakes.
- Butter Coverage Matters: Generously coat the sheet pan with melted butter to ensure easy release and crispy, golden edges.
- Customize Toppings: Experiment with various mix-ins like berries, nuts, or chocolate chips to personalize your sheet pan pancake.
- Baking Time Watch: Check pancake around 15 minutes; golden-brown surface indicates perfect doneness without drying out the interior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 14 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg