BUTTERMILK SHEET PAN PANCAKES
Fluffy and comforting, buttermilk sheet pan pancakes are a simple delight that your whole family will love.
Provided by Rachel Gurk
Categories Breakfast
Time 22m
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF and spray a 9x13 sheet pan with nonstick cooking spray.
- Add melted butter to a mixing bowl and slowly whisk in buttermilk. Mixture will become slightly thick. Whisk in beaten egg, sugar, and vanilla extract until well combined.
- On top of wet ingredients, add flour, baking powder, baking soda, and salt. Toss together gently before stirring all ingredients together until just combined.
- Spread into prepared sheet pan in an even layer.
- Bake for 12 minutes or until set in the middle. Cut into squares and serve with desired toppings.
Nutrition Facts : ServingSize 2 pancakes, Calories 213 kcal, Carbohydrate 31 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 44 mg, Sodium 333 mg, Fiber 1 g, Sugar 7 g
SHEET PAN SWIRL PANCAKES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside.
- For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix.
- Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes.
- For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside.
- Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter.
SHEET PAN BUTTERMILK PANCAKES
Sheet pan pancakes are one of my favorite breakfast hacks for busy mornings or breakfast meal prep. The buttermilk makes these baked pancakes light, fluffy, and oh-so-delicious! This sheet pan pancake recipe can be easily customized by adding your favorite fruit or other pancake toppings on top of the batter before cooking.
Provided by fabeveryday
Categories Baked Pancakes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
- Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
- Bake in the preheated oven until lightly golden, 15 to 18 minutes.
- Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 49.6 g, Cholesterol 127.3 mg, Fat 13.1 g, Fiber 1.1 g, Protein 11.1 g, SaturatedFat 3.9 g, Sodium 888.2 mg
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
EASY BUTTERMILK BAKING SHEET PANCAKES
So you'd rather hang with your brunch guests than stand over a hot oven flipping flapjacks? Gather everyone around for a giant baking sheet pancake, instead! When you set this hot cake in the center of the table, everyone can add their own toppings and slice at will. A great choice for busy moms, too: just give the kids cookie cutters to make their own fun and you'll both have a great breakfast! Serve with syrups, jams, and fresh fruit.
Provided by Matt Wencl
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Cover an 11x17-inch baking pan with aluminum foil; grease with cooking spray.
- Stir buttermilk pancake mix and water together in a bowl. Let batter stand, about 10 minutes.
- Pour batter into the prepared pan, spreading to the corners. Scatter chocolate chips, bananas, strawberries, and blueberries on top.
- Bake in the preheated oven until pale and set, about 12 minutes. Remove from oven.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil pancake until browned, 1 to 2 minutes. Cool for 2 minutes. Slice with a pizza cutter or cookie cutters.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 50.2 g, Cholesterol 11.9 mg, Fat 6.1 g, Fiber 2.6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 694.2 mg, Sugar 7.6 g
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