Sheet Pan Buttermilk Pancakes are my go-to breakfast option for busy mornings; they make serving a crowd so simple and enjoyable. This delightful breakfast treat is baked in the oven, which means less mess and more time to savor with family. The fluffy texture and rich flavor of these pancakes come from the buttermilk, which is the secret ingredient that takes them to the next level. Let’s dive into how to create these delicious pancakes!

Why You’ll Love This Sheet Pan Buttermilk Pancakes

There are many reasons to love this sheet pan pancake recipe. First, they are incredibly easy to make, allowing you to whip up a large batch of fluffy pancakes with minimal effort. This breakfast sheet pan pancake is perfect for feeding a crowd or preparing a quick breakfast for the family. The use of buttermilk not only enhances the flavor but also contributes to the pancakes’ light and airy texture. Plus, you can customize them with your favorite fruits or toppings! They are also a fantastic option for meal prepping, making them a versatile choice for any busy household.

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Ingredients for Sheet Pan Buttermilk Pancakes

Gather these items:

2 cups All-purpose flour (substitute with gluten-free flour for a gluten-free version)
1/4 cup Brown sugar (use coconut sugar for a low-glycemic alternative)
1 teaspoon Salt (no substitutes necessary)
1 teaspoon Cinnamon (omit for a plain pancake experience)
1 tablespoon Baking powder (essential leavening agent)
1 teaspoon Baking soda (essential leavening agent)
1 teaspoon Vanilla extract (consider almond extract for a different profile)
2 large Eggs (can use flaxseed meal or applesauce as vegan substitute)
2 cups Buttermilk (use plant-based milk with vinegar if dairy-free)
1/4 cup Butter (use dairy-free margarine for lactose-free option)
1 cup Fresh strawberries (substitute with raspberries or peaches for variety)
1 cup Fresh blueberries (try blackberries or chopped apples as alternatives)
1/2 cup Heavy cream (use coconut cream for a dairy-free option)
2 tablespoons Granulated sugar (replace with honey or maple syrup if desired)
1/4 cup Honey (maple syrup is a suitable substitute)

How to Make Sheet Pan Buttermilk Pancakes Step-by-Step

Step 1: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: In one bowl, whisk together the dry ingredients: flour, brown sugar, salt, cinnamon, baking powder, and baking soda.
Step 3: In another bowl, combine the wet ingredients: buttermilk, eggs, vanilla extract, and melted butter. Mix until just combined.
Step 4: Purée fresh strawberries with heavy cream and granulated sugar until smooth for strawberry topping.
Step 5: Purée blueberries with heavy cream and granulated sugar for blueberry topping.
Step 6: Whisk together cinnamon, sugar, and melted butter for cinnamon swirl.
Step 7: Mix honey with melted butter to create a sweet drizzling sauce for honey topping.
Step 8: Pour the pancake batter evenly onto the prepared baking sheet and swirl in each topping mixture.
Step 9: Bake for about 12 minutes or until the pancakes are golden brown and set in the middle.
Step 10: Allow the pancakes to cool slightly, then slice them into squares and enjoy!

Pro Tips for the Perfect Sheet Pan Buttermilk Pancakes

Keep these in mind:

Use fresh ingredients for the best flavor and texture.
Do not overmix the batter; this is key to achieving fluffy pancakes.
Make sure your oven is fully preheated for even baking.
This recipe is a great quick pancake recipe for a crowd; feel free to double the ingredients for larger gatherings.

Best Ways to Serve Sheet Pan Buttermilk Pancakes

Here are a few ideas for serving:

Top with fresh fruits like strawberries and blueberries for a colorful presentation.
Drizzle with maple syrup or honey for added sweetness.
Serve with whipped cream or yogurt for a creamy texture.

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How to Store and Reheat Sheet Pan Buttermilk Pancakes

To store leftovers, place them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the microwave for a few seconds until warm. This makes for an excellent option when you’re looking for sheet pan breakfast ideas during busy mornings!

Frequently Asked Questions About Sheet Pan Buttermilk Pancakes

What’s the secret to perfect Sheet Pan Buttermilk Pancakes?

The secret lies in using buttermilk, which not only adds flavor but also tenderizes the pancakes, making them incredibly fluffy. This is crucial for the buttermilk pancakes on a sheet pan to achieve the right texture!

Can I make Sheet Pan Buttermilk Pancakes ahead of time?

Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before pouring it onto the sheet pan. This way, you have a one-pan buttermilk pancake breakfast ready for a quick morning meal!

How do I avoid common mistakes with Sheet Pan Buttermilk Pancakes?

To avoid common mistakes, ensure you measure your ingredients accurately and do not overmix your batter. This will help you achieve the fluffy texture that makes these pancakes so delicious. Remember, a little lumpy batter is okay!

Variations of Sheet Pan Buttermilk Pancakes You Can Try

Here are some delicious variations to consider:

Add chocolate chips or nuts for extra flavor and texture.
Use different fruits like bananas or peaches in place of strawberries and blueberries.
Try a flavored syrup, such as vanilla or maple, to enhance the taste.

Fluffy Sheet Pan Buttermilk Pancakes for Easy Mornings

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Author: Michael
Total Time: 27 minutes
Yield: Serves 6
Diet: Vegetarian

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Description

Enjoy fluffy Sheet Pan Buttermilk Pancakes, a delightful breakfast made effortlessly in the oven.

Ingredients

Scale

2 cups All-purpose flour (substitute with gluten-free flour for a gluten-free version)
1/4 cup Brown sugar (use coconut sugar for a low-glycemic alternative)
1 teaspoon Salt (no substitutes necessary)
1 teaspoon Cinnamon (omit for a plain pancake experience)
1 tablespoon Baking powder (essential leavening agent)
1 teaspoon Baking soda (essential leavening agent)
1 teaspoon Vanilla extract (consider almond extract for a different profile)
2 large Eggs (can use flaxseed meal or applesauce as vegan substitute)
2 cups Buttermilk (use plant-based milk with vinegar if dairy-free)
1/4 cup Butter (use dairy-free margarine for lactose-free option)
1 cup Fresh strawberries (substitute with raspberries or peaches for variety)
1 cup Fresh blueberries (try blackberries or chopped apples as alternatives)
1/2 cup Heavy cream (use coconut cream for a dairy-free option)
2 tablespoons Granulated sugar (replace with honey or maple syrup if desired)
1/4 cup Honey (maple syrup is a suitable substitute)

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Instructions

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
In one bowl, whisk together the dry ingredients: flour, brown sugar, salt, cinnamon, baking powder, and baking soda.
In another bowl, combine the wet ingredients: buttermilk, eggs, vanilla extract, and melted butter. Mix until just combined.
Purée fresh strawberries with heavy cream and granulated sugar until smooth for strawberry topping.
Purée blueberries with heavy cream and granulated sugar for blueberry topping.
Whisk together cinnamon, sugar, and melted butter for cinnamon swirl.
Mix honey with melted butter to create a sweet drizzling sauce for honey topping.
Pour the pancake batter evenly onto the prepared baking sheet and swirl in each topping mixture.
Bake for about 12 minutes or until the pancakes are golden brown and set in the middle.
Allow the pancakes to cool slightly, then slice them into squares and enjoy!