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Sheet Pan Pancakes
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!
Ingredients
- 6 tbsp unsalted butter, melted and divided
- 2 cups milk
- 2 tbsp vinegar
- 2 large eggs, yolks and whites seperated
- 2 1/2 cups all purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup strawberries, sliced
- 1/2 cup blueberries
- maple syrup for serving, if desired
- butter for serving, if desired
Instructions
- 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!
Nutrition Information
Calories: 206kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 50mgSodium: 130mgPotassium: 311mgFiber: 1gSugar: 7gVitamin A: 290IUVitamin C: 4mgCalcium: 144mgIron: 2mg