Sheet Pan Pancakes
These Sheet Pan Pancakes are the best way to make pancakes for a crowd!
With a few simple ingredients you can have a delicious breakfast ready in no time, all without having to stand over the stove.
– buttermilk – whole milk – butter – eggs – vanilla extract – all purpose flour – baking powder – granulated sugar – cinnamon – chocolate chips – blueberries
Preheat the oven to 400F and place a half-sheet pan (18”x13”) in the oven while it preheats.
In a large bowl, whisk together the buttermilk, whole milk, melted butter, eggs, and vanilla.
In another bowl, whisk together the flour, baking powder, sugar, and cinnamon. If you’re using unsalted butter, add a pinch of kosher salt to the dry ingredients as well.
Add the dry ingredients to the wet and mix just until they are combined–it’s okay if you have a few small lumps. Remove the hot pan from the oven and carefully grease it with nonstick baking spray.
Pour the pancake batter into the greased pan and top one third of the pan with chocolate chips. Top another third with blueberries.
Bake the pancakes for 14-16 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Slice the pancakes and serve them as desired.
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