Easy Sheet Pan Buttermilk Pancakes are actually one big pancake baked in the oven and cut into squares for a fast breakfast or brunch! No standing over a hot griddle or skillet here. The perfect basic pancake recipe for kids to make, for a large crowd, sleepovers or a tall stack of flapjacks for Father's Day.
Servings: 15square pancakes
Author: Kathleen Phillips | GritsAndGouda.com
1/2cupbutter, salted or unsalted(1 stick)
1 3/4cupsnonfat or whole buttermilk(See note below to make your own before starting recipe.)
2cupsall-purpose flour( I use White Lily)
2 1/2teaspoonsbaking powder
Maple syrup, if you like
Preheat oven to 400F.
Unwrap the butter package halfway on one end. Holding on to the other half with paper, grease a sheet pan (13 x 18 inches-measured from outside edges)
Place the stick of butter in a microwave safe bowl and cut it into 4 pieces. Lay the paper wrapping over the pieces of butter. Both steps will help prevent splattering in the microwave. Microwave on HIGH for 35 to 40 seconds. Stir butter until it melts completely. Butter should not be piping hot or it will cook the eggs in the next step.
Add eggs and stir quickly with a fork or whisk to lightly beat them. Stir in buttermilk and vanilla.
In a separate bowl, stir together flour, baking powder, baking soda and salt. Add the milk mixture to the flour mixture and stir just until the dry ingredients are moistened. Do not over stir.
Pour the batter into the buttered pan. Bake at 400F for 12 minutes or until lightly golden. Cut into 15 squares. (Or any size you choose.)
How to Make Your Own Buttermilk: To make 1 3/4 cups of buttermilk, measure 1 2/3 cups 2% or whole milk and add 2 tablespoons apple cider vinegar or white distilled vinegar. Let this stand for 5 minutes and stir gently.