Sheet Pan Buttermilk Pancakes
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? These easy sheet pan pancakes—essentially a giant, fluffy, buttery pancake that you'll cut into squares and serve warm to friends and family. To achieve the signature golden brown color, we brushed the pancake with melted butter after baking and popped it under the broiler for the finishing touch. Keep it classic with the basic recipe, or try one of our variations below. No matter your add-ins, be sure to serve with butter and maple syrup.
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Recipe Summary
Ingredients
Directions
Chef's Notes
Mix-In Idea 1: Bananas, Cinnamon, and Chopped Peanuts
Mix 2 teaspoons ground cinnamon into the batter with the dry ingredients, 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.
Mix-In Idea 2: Blueberries, Lemon Zest, and Powdered Sugar
Mix 2 teaspoons lemon zest (from 1 lemon) into the batter with the milk, then prepare recipe as written. Scrape batter into the pan and top with 1 cup fresh or frozen blueberries. Bake then broil according to recipe. Dust with powdered sugar.
Mix-In Idea 3: Raspberries and Cream Cheese Swirl
Whisk 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 pancake batter, then use a butter knife or a skewer to make a swirl pattern. Dot with 1½ cups (6 ounces) fresh raspberries. Bake then broil according to recipe.
