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Sheet Pan Buttermilk Pancakes

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An inventive twist on traditional pancakes, these Sheet Pan Buttermilk Pancakes allow you to serve a crowd with ease while ensuring fluffy, evenly cooked pancakes.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, whisk together flour, brown sugar, salt, cinnamon, baking powder, and baking soda.
  4. In another bowl, beat the eggs then mix in the buttermilk, vanilla extract, and melted butter until well combined.
  5. Pour the wet mixture into the dry ingredients; stir gently until just combined.
  6. Fold in the strawberries and blueberries gently.
  7. Pour the batter onto the prepared baking sheet, spreading it evenly.
  8. Bake for about 15-20 minutes until golden brown and firm in the center.
  9. Let cool for a few minutes before cutting into squares.
  10. Serve with your favorite toppings.

Notes

Customizable with your favorite fruits and toppings. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://hwepodcast.com/sheet-pan-buttermilk-pancakes/