Sheet Pan Pancake

4.80 from 5 votes

This Sheet Pan Pancake recipe is perfect for when you need to make breakfast for a big group! It makes it so easy to make one batch for everyone at once.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 198kcal

Author: Catherine McCord

Ingredients

3 large eggs
3 cups buttermilk
4 tablespoons unsalted butter, melted and cooled (plus 1 tablespoon extra for greasing baking sheet)
1 teaspoon vanilla extract
2 tablespoons maple syrup or honey
2 2/3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt

Instructions

Preheat oven to 500 degrees.
Throughly grease a rimmed 13x18 inch baking sheet (a half sheet pan). You can also line with parchment paper and grease to pull the entire pancake out.
Whisk the first 5 ingredients in a large bowl.
In a separate large bowl whisk the dry ingredients.
Slowly add the dry ingredients into the wet and whisk until just combined
Pour the pancake batter into the baking sheet and use a spatula to spread evenly into the pan.
Cover the pancake with desired toppings (see list below). I let everyone decorate the pancake with desired toppings.
Place the pancake in the oven and immediately turn the oven down to 400 degrees. Bake the pancake for 15-16 minutes or until pancake just starts to turn golden and appears puffed up.
Slice the pancake with a knife or pizza cutter and serve with maple syrup, raspberry sauce, honey or chocolate drizzle.
Additions: sliced strawberries and bananas, chocolate chips, blueberries, dye free chocolate pieces, jam or nut butter to swirl in before baking.

Nutrition

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