Sheet Pan Pancakes (Oven baked Pancakes)

• servings: 12 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

250 g AP flour (2 cups, measured by spoon and level method)

40 g confectioner's sugar (⅓ cup, spooned and leveled)

75 g cornstarch (⅔ cup, spooned and leveled)

23 g baking powder (4½ tsp)

¾ tsp sea salt (Use less if you're using table salt)

OR 410 g of HOMEMADE PANCAKE MIX

2 large eggs (or 3 small eggs)

500 ml buttermilk (2 cups)

1 ½ tsp vanilla extract

75 g butter (5 tbsp, melted for the batter)

45 g melted butter (3 tbsp, to brush the pancakes on top)

Directions

Line a sheet pan (about 18" x 13") with parchment paper and brush the bottom with 1 tbsp of butter (or more).

Preheat your conventional oven to 425°F / 218 ℃.

Sift all the dry ingredients together into a large bowl.

If you're using pancake mix (homemade or bisquick mix), place the mixture in the large bowl instead.

Combine the eggs, buttermilk, vanilla, and the 5 tbsp / 75 g melted butter in a jug, and whisk to mix well.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do NOT over-mix. Stop mixing while you can still see some small lumps in the batter.

Scrape the batter into the prepared sheet pan. Then evenly spread the batter using an offset spatula. Gently shake the sheet pan to make sure the batter is evenly spread, but do not shake too hard or knock the pan on your work surface (as this may deflate the batter).

At this stage, add any pancake toppings you like. See recipe notes below.

Place the sheet pan in the rack just above the center of your oven, and bake for 5 - 7 minutes. Check at 5 minutes, initially. The pancakes are done if the center is springy to the touch, and a toothpick inserted into the middle comes out clean, or with just a few dry crumbs attached.

Depending on your oven, this can take up to 10 minutes, so check on your pancakes. If you have any wet toppings on the pancakes, the bake time can also increase.

Remove the pan from the oven and switch the oven to broil. Liberally brush the surface of the sheet pancake with the 3 tbsp / 45 g remaining melted butter.

Place the sheet pan back under the broiler for 1 - 2 minutes, and keep the oven door slightly ajar. Rotate the sheet pan if needed to get a golden brown color on the surface more evenly (it may not be completely even though). DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly if unattended.

Remove the sheet pan pancakes from the oven as soon as they turn golden brown in color.

Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.

Serve while warm with maple syrup, or pancake syrup, and other toppings of your choosing.

Nutrition

• Serving Size: 1 slice
• Calories: 199 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Cholesterol: 48 mg
• Sodium: 97 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 5 g