These Sheet Pan Pancakes are ridiculously easy and taste absolutely delicious! Perfect for serving a crowd! All you need is 20 minutes of prep time then let the oven do the rest! No more flipping!
Preheat oven: To 425 degrees. Grease a rimmed sheet pan with 2 tablespoons of melted butter.
Make buttermilk: Combine milk and vinegar in a small bowl or measuring cup. Let sit for 5 minutes.
Combine dry ingredients: In a large bowl combine flour, baking powder, salt and sugar.
Add wet ingredients to dry: Add in milk, egg yolks and 4 tablespoons melted butter to the dry ingredients. Mix until lump free. Make sure not to over mix.
Whip egg whites: Meanwhile add egg whites to a medium bowl and whip them either by hand or using a stand mixer until soft peaks form. Carefully fold in egg whites to the batter using a rubber spatula.
Cook pancakes: Add pancake batter to the prepared sheet pan. Sprinkle with sliced strawberries and blueberries and bake for 15-20 minutes or until the pancakes look set and golden brown.
Remove from the oven: And serve immediately with maple syrup and butter for serving if desired!