- 2 3/4 C. flour
- 1/2 C. sugar
- 1 t. baking powder
- 1.5 t. Baking soda
- 1 t. salt
- 2 eggs, whisked
- 1 t. vanilla extract
- 2 3/4 C. buttermilk (you can sub 2 ¾ C. whole milk with 2 ⅔ T. lemon juice)
- 2 T. butter, melted
- Mix-Ins, to taste (per quarter sheet):
- 1/2 C. blueberries
- 1/2 C. strawberries
- 1/2 C. mini chocolate chips
- 2 t. light brown sugar
- 1 t. ground cinnamon
- Confectioner's Sugar to garnish
- Preheat oven to 425º. Line large bar pan (approximately 10.5"x15.5") lined with parchment extending over the edges.
- Whisk together flour, sugar, baking powder, baking soda and salt. Whisk in eggs, buttermilk, butter and vanilla until just combined. Batter will be slightly lumpy. Fold in berries, chocolate chips, or other mix-ins of choice and pour into lined pan.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
Time Saving Hacks
- For a shortcut, prepare the pancake batter using 4 C. pancake mix combined with 2 C. milk and 4 eggs.
- Freeze leftovers in a ziplock, using parchment between layers. Microwave for a hot breakfast, or add to a lunchbox to thaw by lunch.
Perfect for an easy and filling breakfast, or to pack in lunch – Easy Sheet Pan Pancakes will make your school morning prep a little sweeter.
A big thank you to Nellie’s Free Range Eggs for sponsoring this recipe for Easy Sheet Pan Pancakes. All opinions are mine alone.
As much as I love to cook, there are a few things I’m just lousy at in the kitchen. Generally speaking, any food that requires careful flipping in order to create a perfect golden brown is out: grilled cheese, quesadillas, and of course, pancakes. If you don’t like them slightly charred, you don’t want me making them. That’s why I’m super excited about this recipe that we’ve been making for quick and easy back-to-school breakfasts – Easy Sheet Pan Pancakes.