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Sheet Pan Buttermilk Pancakes

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Delicious and fluffy buttermilk pancakes baked in a sheet pan, allowing for stress-free breakfast serving without the hassle of flipping each pancake.

Ingredients

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  • 2 cups All-purpose flour (or gluten-free flour)
  • 1/4 cup Brown sugar (or coconut sugar)
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon (optional)
  • 1 tablespoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract (or almond extract)
  • 2 large Eggs (or flaxseed meal/applesauce for vegan option)
  • 2 cups Buttermilk (or plant-based milk with vinegar)
  • 1/4 cup Butter (or dairy-free margarine)
  • 1 cup Fresh strawberries (or raspberries/peaches)
  • 1 cup Fresh blueberries (or blackberries/chopped apples)
  • 1/2 cup Heavy cream (or coconut cream)
  • 2 tablespoons Granulated sugar (or honey/maple syrup)
  • 1/4 cup Honey (or maple syrup)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, baking powder, and baking soda.
  4. In another bowl, beat the eggs lightly and mix in the buttermilk, vanilla, and melted butter.
  5. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  6. Fold in the fresh strawberries and blueberries.
  7. Pour the batter onto the prepared baking sheet and spread evenly.
  8. Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
  9. Allow to cool for a few minutes, then cut into squares.

Notes

You can customize the fruits or add nuts and chocolate chips for different flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Nutrition

Find it online: https://maymentora.com/sheet-pan-buttermilk-pancakes-stress-free-mornings/