Name: Sheet Pan Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 8 tablespoons (1 stick) unsalted butter, melted and cooled, divided -; 2 1/2 cup (313g) all-purpose flour -; 1 tablespoon baking powder -; 1 teaspoon baking soda -; 1/2 teaspoon salt -; 1/2 cup brown sugar -; 2 cups buttermilk -; 2 large eggs -; 1 teaspoon vanilla extract -; 1 teaspoon lemon zest -; 1 cup blueberries, divided -; 1 cup raspberries, divided -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Buttermilk Pancakes

1. 8 tablespoons (1 stick) unsalted butter, melted and cooled, divided -

2. 2 1/2 cup (313g) all-purpose flour -

3. 1 tablespoon baking powder -

4. 1 teaspoon baking soda -

5. 1/2 teaspoon salt -

6. 1/2 cup brown sugar -

7. 2 cups buttermilk -

8. 2 large eggs -

9. 1 teaspoon vanilla extract -

10. 1 teaspoon lemon zest -

11. 1 cup blueberries, divided -

12. 1 cup raspberries, divided -

How to cook deliciously - Sheet Pan Buttermilk Pancakes

1. Stage

Preheat oven to 425°F: Place a rack in the upper third of the oven. Preheat the oven to 425°F.

2. Stage

Grease the baking sheet: Pour 2 tablespoons of the melted butter on a 15x10.5-inch sheet pan. Using a pastry brush, brush the butter on the bottom of the baking sheet and up the sides.

3. Stage

Sift the dry ingredients: Sift the flour, baking powder, baking soda, and salt into a medium bowl.

4. Stage

Combine the wet ingredients: In a large bowl, combine the buttermilk, eggs, vanilla, lemon zest, and sugar. Whisk vigorously until combined.

5. Stage

Fold the dry ingredients into the wet: Pour 1/3 of the dry ingredients into the wet ingredients. Fold together using a silicone spatula. Repeat until all the dry ingredients are combined with the wet. Continue to fold until there are no streaks of flour. Mix until there is no dry flour on the bottom of the bowl. Fold in 4 tablespoons of the melted butter. Lumps are fine. Your batter should look like loose ricotta.

6. Stage

Fold in half of the fruit: Fold in half of the blueberries and raspberries into the pancake batter.

7. Stage

Pour the batter into the pan: Pour the batter into the buttered pan. Using a silicone spatula, spread the batter around so it covers the bottom of the baking sheet completely and is even on top.

8. Stage

Sprinkle the remaining fruit on top: Sprinkle the remaining blueberries and raspberries on top of the batter.

9. Stage

Bake the pancake: Bake the pancake for 15 minutes. Insert toothpick in the middle of the pancake. If it is free from wet batter, it's done. If not, bake for 5 minutes longer. The top of your pancake should be lightly toasted.

10. Stage

Brush the remaining butter on the pancake: Right after it comes out of the oven, brush the remaining 2 tablespoons of butter on the pancake.

11. Stage

Cut and serve: Allow the pancake to cool slightly, approximately 3 minutes. Cut into squares and serve with warm maple syrup.

12. Stage

Storage: Once cooked, you can leave sheet pan pancakes at room temperature for up to 2 hours. Put leftover slices in a zip-top bag or another airtight container and refrigerate for 2-3 days. Did you love the recipe? Leave us stars below!