Hey there, friend! So, you know how flipping pancakes can sometimes feel like you’re auditioning for a circus act? Well, let me tell you about the time I stumbled upon sheet pan pancakes. It was a Sunday morning, the sun was shining through the kitchen window, and I just wasn’t in the mood for acrobatics. That’s when I decided to pour the whole batter into a sheet pan—and voilà! Instant pancake magic without the flip-flop hassle.
Why You’ll Love This
I make this when I’m too lazy to stand by the stove flipping pancakes (which is, let’s be honest, most mornings). My family goes crazy for this because it’s one giant pancake they can cut into squares—everyone gets a piece (or two). Plus, you can toss in whatever toppings you fancy. Blueberries, chocolate chips, nuts… you name it! And if you’ve got picky eaters, you can even add different toppings to each section (how cool is that?).
What You’ll Need
- 2 cups all-purpose flour (sometimes I use whole wheat if I’m feeling virtuous)
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (or regular milk with a splash of vinegar)
- 2 large eggs
- 1/4 cup melted butter (my grandmother swore by a bit of bacon grease, but any will do)
- 1 teaspoon vanilla extract
- Your choice of toppings: blueberries, nuts, chocolate chips, etc.
How to Make It
- Preheat your oven to 425°F (that’s about 220°C if you’re across the pond) and grease a rimmed baking sheet. Don’t skimp on the grease; trust me, it saves a world of headache later.
- In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. I usually make a mess at this stage—consider it a rite of passage.
- In another bowl, beat the buttermilk, eggs, melted butter, and vanilla until smooth. (This is where I usually sneak a taste. Don’t judge.)
- Pour the wet ingredients into the dry and stir just until combined. No need to go overboard; a few lumps are okay.
- Pour the batter into your prepped sheet pan and sprinkle your toppings evenly. Or unevenly—embrace chaos!
- Bake for 15 minutes or until the edges are golden and a toothpick comes out clean. But don’t fret if it’s a bit underdone in spots—it all gets eaten anyway.
Notes from My Kitchen
Okay, so here’s the thing: I once added too many blueberries and it turned into a soggy mess. Less is more when it comes to juicy toppings.
Variations Worth Trying
I’ve tried adding a swirl of peanut butter (yum), but the time I added marshmallows—well, let’s say it was more art than food. Experiment, but keep a mop handy!
What You’ll Need (Equipment-wise)
A sheet pan is key, but if you don’t have one, a large casserole dish can work. Just lower the temp a smidge and keep an eye on it.
Storing and Reheating
You can keep leftovers in the fridge, but honestly, in my house it never lasts more than a day! If you do end up with leftovers, reheat them in the oven to bring back some of that crispy edge.
How to Serve It Up
We serve it with a little maple syrup and a slab of butter on top. My kids sometimes add a scoop of ice cream, and who am I to deny them?
Pro Tips from My Mistakes
I once tried rushing the batter mixing and regretted it because it turned out dense as a brick. Take your time, it’s worth it!
Questions I’ve Heard
Can I use gluten-free flour? Sure thing! Just be aware it might not rise quite the same. But hey, gluten-free is a journey.
What if I don’t have buttermilk? Mix regular milk with a tablespoon of vinegar or lemon juice. Works like a charm every time!