Food Recipes Sheet Pan Buttermilk Pancakes 3.6 (150) 2 Reviews Our solution to pancakes for a crowd—this giant, fluffy, buttery pancake cut into squares and served warm to friends and family. By Lindsay Maitland Hunt Lindsay Maitland Hunt Lindsay Maitland Hunt is a food writer, editor, and cookbook author. Highlights: * Joined Real Simple as an editorial assistant, rose to associate food editor, and eventually to a three month stint as food and entertaining editor * Freelance recipe developer and food writer * Recipe developer and food writer for BuzzFeed * Released two cookbooks: Healthyish (2018) and Help Yourself (2020) Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 30 mins Yield: 4 to 6 serves Jump to recipe Pancakes are a brunch favorite, but making them for a crowd is no easy feat. Even with a large skillet or griddle, it's almost impossible to serve everyone a warm short stack at once. Our solution is these easy sheet pan pancakes. To achieve pancake's signature golden brown color, we brushed with melted butter after baking and popped it under the broiler for a finishing touch. Keep it classic with the basic recipe, try one of our mix-in ideas, or invent your own variation. Did You Know Most Breakfast Syrups Contain No Maple At All? Ingredients Nonstick cooking spray 2 cups buttermilk 2 large eggs, beaten 1 teaspoon pure vanilla extract 4 tablespoons (1/2 stick) melted unsalted butter, divided 2 ¼ cups all-purpose flour, spooned and leveled ¼ cup granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt Directions 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. RealSimple.com Mix-In Ideas Bananas, Cinnamon, and Chopped PeanutsMix-in 2 teaspoons ground cinnamon with the dry ingredients, and then prepare recipe as written. Scrape batter into the pan and top with 2 sliced bananas. Bake according to recipe, brush with melted butter, and top with 1 tablespoon granulated sugar before broiling. Serve topped with ½ cup chopped salted roasted peanuts. Blueberries, Lemon Zest, and Powdered SugarMix 2 teaspoons lemon zest (from 1 lemon) into the batter with the buttermilk, and then prepare recipe as written. Scrape batter into the pan and top with 1 cup fresh or frozen blueberries. Bake and then broil according to recipe. Dust with powdered sugar. Raspberries and Cream Cheese SwirlWhisk ¾ cup (6 ounces) room-temperature cream cheese with ¼ cup milk and 3 tablespoons powdered sugar until completely smooth. Prepare the pancake batter according to recipe and scrape into pan. Dot cream cheese mixture evenly over the pancake batter, and then use a butter knife or skewer to make a swirl pattern. Dot with 1½ cups (6 ounces) fresh raspberries. Bake and then broil according to recipe. Rate it Print