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Treat the family to delightful sheet pan pancakes this weekend for brunch. Quick and easy to make with minimal cleanup.
Ingredients
Units Scale
- 2 cups all-purpose flour
- 3/4 teaspoon sea salt
- 4 1/2 teaspoons baking powder
- 1/3 cup confectioners sugar
- 2/3 cup cornstarch
- 2 cups buttermilk or your preferred choice
- 3 tablespoons melted butter (optional if you want to brush on top)
- 1 1/2 teaspoons of vanilla extract
- 5 tablespoons of butter melted for the batter
Instructions
- First, preheat the oven to 425°F, then line a sheet pan with parchment paper and brush the bottom with butter.
- In a large bowl, sift all the dry ingredients together. In a jug, mix the eggs, milk, 5 tablespoons of melted butter, and vanilla extract together. Then pour the wet ingredients into the dry ingredients. Do not over-mix.
- Using a spatula, scrape the batter into the sheet pan and spread it out evenly.
- Add your choice of toppings, then put the sheet pan on the center rack and bake for 5-7 minutes. Test for readiness by inserting a toothpick; it should come out clean.
- Depending on your topping, it may need to bake for another 3 minutes or so.
- Remove the sheet pan from the oven. Allow to cool slightly, then cut into slices and serve warm with your choice of toppings.
Notes
Vitamin A: 257IU
Calcium: 127mg
Iron: 1mg
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: brunch
- Method: Oven bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 199
- Sugar: 5g
- Sodium: 97mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 48mg