Best Easy Buttermilk Baking Sheet Pancakes Recipes

SHEET PAN BUTTERMILK PANCAKES

Steps:

• Preheat oven to 425ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper, coat the parchment and sides of the pan with nonstick cooking spray, and then set aside.
• Whisk buttermilk, eggs, vanilla, and 2 tablespoons melted butter in a medium bowl until combined.
• In a separate large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add the milk-egg mixture and stir until just combined. (Do not overmix.)
• Scrape batter into the prepared baking sheet, smoothing into an even layer with a spatula.
• Bake until the pancake is lightly golden and springs back in the center when poked, 11 to 13 minutes. Remove from the oven and heat the broiler to high.
• Brush the remaining 2 tablespoons melted butter onto the pancake. Broil until golden brown, 1 to 2 minutes, rotating halfway.
• Cut into 12 slices and serve warm.

SHEET PAN BUTTERMILK PANCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
• Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
• Bake in the preheated oven until lightly golden, 15 to 18 minutes.
• Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.