Name: Fluffy Sheet Pan Buttermilk Pancakes for Easy Mornings
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 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)

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)

Cook Mode Prevent your screen from going dark

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!

Notes

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 220
Sugar: 10 g
Sodium: 350 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 70 mg