Sheet Pan Buttermilk Pancakes for Stress-Free Mornings

Why Make This Recipe

Mornings can often be hectic, and finding a breakfast option that is both delicious and stress-free can be a challenge. Sheet Pan Buttermilk Pancakes are the perfect solution. Imagine serving pancakes to your family without the need to flip each one individually. This recipe allows you to bake a large batch of fluffy pancakes all at once, which means less time in the kitchen and more time enjoying breakfast together. Plus, you can customize the flavors and toppings to suit everyone’s preferences, making it a versatile dish that can cater to various tastes.

The beauty of this recipe lies in its simplicity. With just a few ingredients and minimal preparation, you can create a delightful breakfast that will please adults and children alike. Whether it’s a busy weekday morning or a lazy Sunday, these pancakes are sure to make everyone smile. They are warm, filling, and can easily be made healthier or tailored to any dietary needs.

How to Make Sheet Pan Buttermilk Pancakes

Making Sheet Pan Buttermilk Pancakes is straightforward and requires minimal effort. The process is simple and allows for flexibility in preparation. Let’s dive into how you can whip up this fantastic breakfast treat.

Ingredients

Before diving into the cooking process, let’s list out the ingredients you will need:

• 2 cups All-purpose flour (substitute with gluten-free flour for a gluten-free version)
• 1/4 cup Brown sugar (use coconut sugar for a low-glycemic alternative)
• 1 teaspoon Salt (no substitutes necessary)
• 1 teaspoon Cinnamon (omit for a plain pancake experience)
• 1 tablespoon Baking powder (essential leavening agent)
• 1 teaspoon Baking soda (essential leavening agent)
• 1 teaspoon Vanilla extract (consider almond extract for a different profile)
• 2 large Eggs (can use flaxseed meal or applesauce as a vegan substitute)
• 2 cups Buttermilk (use plant-based milk with vinegar if dairy-free)
• 1/4 cup Butter (use dairy-free margarine for lactose-free option)
• 1 cup Fresh strawberries (substitute with raspberries or peaches for variety)
• 1 cup Fresh blueberries (try blackberries or chopped apples as alternatives)
• 1/2 cup Heavy cream (use coconut cream for a dairy-free option)
• 2 tablespoons Granulated sugar (replace with honey or maple syrup if desired)
• 1/4 cup Honey (maple syrup is a suitable substitute)

Directions

Making the Pancakes

1. Preheat Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help the pancakes to puff up beautifully.

2. Prepare the Baking Sheet: Line a large baking sheet (preferably rimmed) with parchment paper. This will prevent the pancakes from sticking and make cleanup easier.

3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, salt, cinnamon (if using), baking powder, and baking soda. Make sure there are no lumps, so your pancakes have a smooth texture.

4. Combine Wet Ingredients: In another bowl, beat the eggs lightly. Then, add the buttermilk, vanilla extract, and melted butter. Whisk until well combined.

5. Blend Dry and Wet Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to over-mix; a few lumps are okay.

6. Add Fruits: Fold in the fresh strawberries and blueberries. This will add a fantastic burst of flavor to your pancakes.

7. Spread the Batter: Pour the batter onto the prepared baking sheet, spreading it out evenly. Use a spatula to smooth the top if needed.

8. Bake: Place the baking sheet in the oven and bake for about 15-20 minutes or until the pancake is golden brown and a toothpick inserted in the center comes out clean.

9. Cool and Slice: Once cooked, take the baking sheet out and allow the pancake to cool for a few minutes. Then, cut it into squares or rectangles.

How to Serve Sheet Pan Buttermilk Pancakes

Serving Sheet Pan Buttermilk Pancakes is as easy as can be. You can stack the squares on a plate to create a delightful pancake tower. Drizzle some maple syrup or honey on top for added sweetness. Add a dollop of whipped cream and sprinkle some extra fresh fruit for a colorful touch.

If you want to make it a special treat, consider serving with chocolate chips or peanut butter for a richer flavor. You could also offer a variety of toppings such as yogurt, nuts, or fruit preserves for everyone to customize their pancakes to their liking.

How to Store Sheet Pan Buttermilk Pancakes

If you happen to have leftovers (though they might not last long!), here’s how to store them:

• In the Refrigerator: Place any leftover pancakes in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds to 1 minute, or until warm.

• In the Freezer: For longer storage, freeze the pancakes. Let them cool completely, then layer them in an airtight container or freezer bag separated by parchment paper (to prevent sticking). They can stay good for up to 2 months. Reheat them in the microwave or toaster when you’re ready to enjoy.

Tips to Make Sheet Pan Buttermilk Pancakes

1. Don’t Overmix: It’s important to mix the batter just until combined. Extra mixing can lead to tough pancakes.

2. Customize Your Fruits: Feel free to switch up the fruits based on what you have on hand. You can use bananas, peaches, or pears for different flavors.

3. Add Nuts or Chocolate: Consider folding in some chopped nuts or chocolate chips for a crunchy or sweet twist.

4. Make Them Vegan: Substitute the eggs with flaxseed meal mixed with water or applesauce, and replace buttermilk with a plant-based milk mixed with vinegar.

5. Keep Them Warm: If you’re serving a crowd, keep the baked pancake warm in a low oven until everyone is ready to eat.

Variation (if any)

There are many ways to switch up your Sheet Pan Buttermilk Pancakes. Here are a few variations to try:

• Chocolate Chip Pancakes: Mix in a cup of chocolate chips or sprinkle them on top before baking for a decadent version.

• Banana Pancakes: Substitute mashed bananas for some of the sugar in the recipe and fold in walnuts for added texture.

• Cinnamon Roll Pancake: Swirl a mixture of cinnamon and brown sugar into the batter before baking for a cinnamon roll flavor.

• Savory Pancakes: Add herbs and cheese instead of fruits for a savory option. Chopped spinach and feta work beautifully.

FAQs

Can I use a different type of flour?

Yes! You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Just make sure it’s a blend that will rise well. You can also experiment with whole wheat flour for a healthier option.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can easily make a substitute. Add one tablespoon of vinegar (white or apple cider) to a cup of regular milk, stir, and let it sit for about 5 minutes. This will sour the milk, mimicking the tanginess of buttermilk.

How long do they take to bake?

The pancakes typically take about 15-20 minutes to bake at 425°F (220°C). Just keep an eye on them, as oven temperatures can vary.

Can I make these pancakes ahead of time?

Absolutely! You can make these pancakes ahead of time, refrigerate them, and then reheat them in the microwave or toaster when you are ready to enjoy them.

What can I use instead of eggs?

If you need a vegan option, you can replace the eggs with a flaxseed meal mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg) or use applesauce (1/4 cup per egg).

Sheet Pan Buttermilk Pancakes make for a delightful and hassle-free breakfast that can be enjoyed by everyone at the table. With easy preparation and endless customization options, you can create a favorite family dish that caters to various diets and preferences. So, gather your ingredients, preheat your oven, and get ready for a stress-free morning filled with fluffy pancakes!

Print