Sheet Pan Buttermilk Pancakes

Why Make This Recipe

Sheet Pan Buttermilk Pancakes are an inventive twist on traditional pancakes that allow you to serve a crowd with ease. Instead of standing over the stove flipping one pancake at a time, you can prepare these delicious, fluffy pancakes all at once in the oven. This method not only saves time but also ensures that your pancakes cook evenly and retain their fluffiness. Perfect for family breakfasts, brunch with friends, or even a special occasion, this recipe will have everyone buzzing with delight. Plus, these pancakes are easy to customize with your favorite fruits and toppings to suit every taste!

How to Make Sheet Pan Buttermilk Pancakes

Making Sheet Pan Buttermilk Pancakes is a simple and straightforward process. Once you have everything gathered, follow these easy steps to create a delicious batch of pancakes that everyone will enjoy!

Ingredients

To make Sheet Pan Buttermilk Pancakes, you’ll need the following ingredients:

• 2 cups All-purpose flour
• 1/4 cup Brown sugar
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 tablespoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 2 cups Buttermilk
• 1/4 cup Butter
• 1 cup Fresh strawberries, chopped
• 1 cup Fresh blueberries
• 1/2 cup Heavy cream
• 2 tablespoons Granulated sugar
• 1/4 cup Honey

Directions

Follow these simple directions to whip up a batch of delightful Sheet Pan Buttermilk Pancakes!

1. Preheat the oven: Start by preheating your oven to 425°F (220°C). A hot oven is key to ensuring that your pancakes bake up fluffy.

2. Prepare the baking sheet: Line a large baking sheet with parchment paper. This helps prevent the pancakes from sticking and makes for easy cleanup once you’re done.

3. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, salt, cinnamon, baking powder, and baking soda. This blends the dry ingredients and ensures evenly distributed flavors.

4. Mix wet ingredients: In another bowl, beat the eggs and then mix in the buttermilk, vanilla extract, and melted butter. Stir this mixture until it’s well combined, making sure there are no lumps.

5. Combine wet and dry: Now pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Overmixing can lead to tougher pancakes, so it’s okay if a few lumps remain.

6. Add the fruits: Fold in the fresh strawberries and blueberries gently. This step adds sweetness and natural flavor to your pancakes.

7. Pour the batter: Pour the batter onto the prepared baking sheet, spreading it evenly across the pan. You want to make sure the batter reaches the edges for even cooking.

8. Bake: Place the baking sheet in your preheated oven and bake for about 15-20 minutes or until the pancakes are golden brown and firm in the center. The exact time can vary based on your oven, so start checking around the 15-minute mark.

9. Cool and cut: After baking, let the pancakes cool for a few minutes before cutting them into squares. This makes them easier to handle.

10. Serve: Serve your Sheet Pan Buttermilk Pancakes with your favorite toppings. Options like syrup, whipped cream, or even more fresh fruit can really elevate this dish!

How to Serve Sheet Pan Buttermilk Pancakes

Serving Sheet Pan Buttermilk Pancakes is as easy as slicing them into squares. You can place the pancake squares on a large platter for everyone to help themselves. Offer a variety of toppings on the side, such as maple syrup, honey, whipped cream, and additional fresh fruits. This allows everyone to customize their pancakes according to their taste preferences. Whether it’s a sweet, decadent topping or a light drizzle of honey, these pancakes can be enjoyed in many ways.

Additionally, consider pairing these pancakes with sides like crispy bacon, breakfast sausages, or even scrambled eggs for a hearty breakfast spread.

How to Store Sheet Pan Buttermilk Pancakes

If you happen to have leftovers (which is not always the case), storing your Sheet Pan Buttermilk Pancakes is simple. Here’s how to do it:

1. Cooling: Allow the pancakes to cool completely at room temperature. This helps prevent condensation, which can make the pancakes soggy.

2. Wrap tightly: Once cooled, cut the pancakes into squares and place them in an airtight container. Alternatively, you can wrap each square in plastic wrap to keep them fresh.

3. Refrigeration: Store the container in the fridge if you plan to eat the leftovers within a few days. Generally, they can be stored for 3-4 days in the refrigerator.

4. Freezing: For longer storage, you can freeze the pancakes. Lay the squares in a single layer on a baking sheet and freeze them until firm. Once frozen, transfer the squares to a freezer bag, removing as much air as possible. These can be stored in the freezer for up to 2 months.

5. Reheating: When you’re ready to enjoy the leftovers, simply reheat them in the microwave for about 30-60 seconds, or warm them up in the toaster or oven.

Tips to Make Sheet Pan Buttermilk Pancakes

To ensure your Sheet Pan Buttermilk Pancakes turn out great every time, consider the following tips:

• Don’t overmix: As mentioned earlier, it’s essential to mix the batter just until combined. Overmixing can lead to dense pancakes instead of light and fluffy ones.

• Use fresh ingredients: Be sure to use fresh strawberries and blueberries for the best flavor and texture. If using frozen fruits, make sure they are thawed and drained to avoid excess moisture.

• Customize the flavors: Feel free to mix it up! You can add other spices like nutmeg or swap in different fruits, such as bananas or apples, to suit your preferences.

• Add nuts or chocolate chips: For added texture and flavor, consider folding in nuts or chocolate chips along with the fruits.

• Make it a full breakfast: Serve this pancake dish with other breakfast items such as eggs, sausage, or bacon for a balanced meal.

Variation

While Sheet Pan Buttermilk Pancakes are delicious as they are, you can always customize the recipe to fit your needs. Here are a couple of variations to consider:

• Vegan Pancakes: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use non-dairy milk in place of buttermilk.

• Chocolate Banana Pancakes: Mash ripe bananas and add them to the batter while replacing some of the flour with cocoa powder for a chocolaty twist.

FAQs

Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5-10 minutes until it thickens slightly.

How do I know when the pancakes are done baking?

The pancakes are done when they are golden brown on top and firm to the touch in the center. A toothpick inserted in the middle should come out clean.

Can I make the batter ahead of time?

While it is best to cook the batter fresh for the fluffiest pancakes, you can prepare the dry ingredients ahead of time. Mix the dry components and store them in an airtight container. When you’re ready to make pancakes, just add in the wet ingredients.

Is it necessary to fold in fruits gently?

Yes! Fold in fruits gently so that they mix into the batter without breaking apart too much. This keeps the pancakes tender and ensures you have nice chunks of fruit in every bite.

Can I top the pancakes with something other than syrup?

Absolutely! Besides syrup, you can top the pancakes with honey, yogurt, whipped cream, or a fresh fruit compote. Even a sprinkling of powdered sugar can be a delightful addition!

By following this guide, you’re set to create scrumptious Sheet Pan Buttermilk Pancakes that can easily become a favorite in your household. Whether it’s for a busy weekday breakfast or a leisurely weekend brunch, this recipe is sure to impress. Enjoy the fluffy goodness and the smiles that come with serving delicious pancakes!

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