Easy Buttermilk Baking Sheet Pancakes: Perfect for a Crowd!

Forget flipping individual pancakes! These easy buttermilk baking sheet pancakes are a game-changer for breakfast, brunch, or even a fun dinner. Imagine fluffy, golden-brown pancakes, all baked at once in a sheet pan. No more standing over a hot griddle, and everyone gets to eat together. This recipe is perfect for feeding a crowd, simplifying busy mornings, or just enjoying a relaxing weekend breakfast without the usual pancake-making stress.

Why You’ll Love This Baking Sheet Pancake Recipe

• Effortless: Minimal hands-on time compared to traditional pancakes. Just mix, pour, and bake!
• Feeds a Crowd: Easily serves 8-12 people, perfect for large families, brunches, or parties.
• Even Cooking: The sheet pan ensures even baking, resulting in perfectly cooked pancakes every time.
• Customizable: Endless topping possibilities! Add berries, chocolate chips, nuts, or sprinkles to personalize your pancakes.
• Freezer-Friendly: Leftovers can be easily frozen for a quick and easy breakfast on busy mornings.

Ingredients You’ll Need

Here’s what you’ll need to whip up these delicious baking sheet pancakes:

• All-Purpose Flour: The base of our pancake batter. You can also use a gluten-free blend.
• Baking Powder: Essential for light and fluffy pancakes. Make sure it’s fresh!
• Baking Soda: Helps create that perfect golden-brown color and adds to the rise.
• Salt: Enhances the flavors of the other ingredients.
• Sugar: Adds a touch of sweetness and helps with browning. Granulated sugar works best.
• Buttermilk: The secret ingredient! Buttermilk adds a tangy flavor and creates incredibly tender pancakes. If you don’t have buttermilk, you can make a substitute (see below).
• Eggs: Bind the ingredients together and add richness.
• Melted Butter: Adds flavor and moisture. Use unsalted butter for the best results.
• Vanilla Extract: A touch of vanilla enhances the overall flavor.

Buttermilk Substitute

Don’t have buttermilk on hand? No problem! You can easily make a substitute by adding one tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill the cup with milk until it reaches the one-cup line. Let it sit for 5 minutes, and you’ve got buttermilk!

Equipment You’ll Need

• 9×13 inch Baking Sheet: The standard size for this recipe. Make sure it has sides to prevent batter from spilling over.
• Parchment Paper: Prevents the pancakes from sticking to the pan and makes for easy cleanup.
• Large Mixing Bowl: For mixing the dry ingredients.
• Whisk: For combining the dry ingredients.
• Liquid Measuring Cup: For measuring the wet ingredients.
• Measuring Spoons: For accurate measuring of smaller ingredients.
• Rubber Spatula: For scraping down the sides of the bowl and folding in the wet ingredients.

Step-by-Step Instructions

Let’s get baking! Here’s a detailed guide to making the perfect buttermilk baking sheet pancakes:

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 9×13 inch baking sheet with parchment paper, ensuring it overhangs slightly for easy lifting.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. Make sure there are no lumps.
3. Combine Wet Ingredients: In a separate liquid measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Be careful not to overmix! A few lumps are okay. Overmixing will result in tough pancakes.
5. Add Toppings (Optional): If you’re adding toppings like berries, chocolate chips, or nuts, gently fold them into the batter now. You can also sprinkle them on top after pouring the batter into the pan.
6. Pour Batter into Pan: Pour the batter evenly into the prepared baking sheet. Spread it out to the edges using a spatula.
7. Bake: Bake for 15-20 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.
8. Cool and Cut: Let the pancakes cool in the pan for a few minutes before lifting them out using the parchment paper overhang. Cut into squares or rectangles.
9. Serve: Serve warm with your favorite toppings!

Tips for the Best Baking Sheet Pancakes

• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in tough pancakes. Mix until just combined, leaving a few lumps.
• Use Fresh Baking Powder and Baking Soda: These are essential for leavening, so make sure they’re not expired.
• Melt the Butter and Let it Cool Slightly: Hot butter can cook the eggs slightly, so let it cool for a few minutes before adding it to the wet ingredients.
• Don’t Overbake: Overbaking will result in dry pancakes. Keep a close eye on them and remove them from the oven when they’re golden brown and a toothpick comes out clean.
• Line the Pan with Parchment Paper: This prevents sticking and makes for easy cleanup.
• Let the Pancakes Cool Slightly Before Cutting: This will prevent them from crumbling.

Topping Ideas

The possibilities are endless when it comes to pancake toppings! Here are a few ideas to get you started:

• Classic: Maple syrup, butter, whipped cream
• Fruity: Fresh berries (strawberries, blueberries, raspberries), sliced bananas, peaches, applesauce
• Chocolate: Chocolate chips, chocolate syrup, Nutella
• Nutty: Chopped nuts (walnuts, pecans, almonds), peanut butter, almond butter
• Sweet and Savory: Bacon, fried eggs, cheese
• Fun: Sprinkles, gummy bears, marshmallows

Variations

Want to switch things up? Here are a few variations to try:

• Chocolate Chip Pancakes: Add 1 cup of chocolate chips to the batter.
• Blueberry Pancakes: Add 1 cup of fresh or frozen blueberries to the batter.
• Banana Pancakes: Mash one ripe banana and add it to the wet ingredients.
• Cinnamon Roll Pancakes: Swirl a cinnamon sugar mixture into the batter before baking.
• Pumpkin Spice Pancakes: Add pumpkin puree and pumpkin pie spice to the batter.
• Gluten-Free Pancakes: Use a gluten-free all-purpose flour blend.
• Vegan Pancakes: Substitute the buttermilk with a plant-based milk and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).

Serving Suggestions

These baking sheet pancakes are delicious on their own, but here are a few serving suggestions to make them even more special:

• Brunch Buffet: Serve the pancakes as part of a brunch buffet with other breakfast favorites like eggs, bacon, sausage, and fruit salad.
• Pancake Bar: Set up a pancake bar with a variety of toppings and let everyone customize their own pancakes.
• Dessert Pancakes: Top the pancakes with ice cream, whipped cream, and chocolate sauce for a decadent dessert.
• Breakfast for Dinner: Serve the pancakes for a fun and easy dinner.

Storage Instructions

Refrigerator: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Freezer: To freeze, let the pancakes cool completely. Then, place them in a single layer on a baking sheet and freeze for 30 minutes. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Reheat in the microwave, oven, or toaster.

Recipe

Yields: 8-12 servings
Prep time: 10 minutes
Cook time: 15-20 minutes

Ingredients:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons melted butter, cooled slightly
• 1 teaspoon vanilla extract
• Optional toppings: berries, chocolate chips, nuts, sprinkles

Instructions:

1. Preheat oven to 425°F (220°C). Line a 9×13 inch baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate liquid measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
5. If adding toppings, gently fold them into the batter.
6. Pour the batter evenly into the prepared baking sheet.
7. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let cool slightly before cutting into squares and serving with your favorite toppings.

Nutrition Information (per serving, approximate)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)

• Calories: 250-300
• Fat: 8-12g
• Saturated Fat: 5-7g
• Cholesterol: 50-70mg
• Sodium: 300-400mg
• Carbohydrates: 35-45g
• Sugar: 8-12g
• Protein: 6-8g

Enjoy Your Baking Sheet Pancakes!

These easy buttermilk baking sheet pancakes are a delicious and convenient way to enjoy a classic breakfast treat. Whether you’re feeding a crowd or just looking for a simpler way to make pancakes, this recipe is sure to become a favorite. So gather your ingredients, preheat your oven, and get ready to enjoy a batch of perfectly baked, fluffy pancakes!

We hope you love this recipe! Let us know in the comments below what your favorite toppings are.