Sheet Pan Buttermilk Pancakes
- 8 tablespoons melted butter, divided
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 2 1/2 cups low-fat buttermilk
- 1- 1 1/2 cups desired toppings (semi-sweet mini chocolate chips, peanut butter chips, butterscotch chips, sliced strawberries, blueberries, raspberries, sliced banana, chopped pecans, or flaked coconut)
- Warm maple syrup (optional)
- Cut-up fresh fruit (optional)
- Whipped cream (optional)
- Ice cream (optional)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 425°F. Use pastry brush to spread 3 tablespoons of the melted butter on the bottom and sides of an 18- x 13- x 1-inch baking pan (half sheet pan). Set aside.
In large mixing bowl stir together flour, sugar, baking powder, baking soda and salt.
In another bowl combine eggs, buttermilk and the remaining 5 tablespoons melted butter. Add to flour mixture. Stir just until combined (batter should still be slightly lumpy).
Spread batter in prepared pan. Sprinkle desired toppings over all (or divide pan into sections and sprinkle different toppings on each section).
Bake for 15 to 20 minutes or until top is golden. Cut into sixteen rectangles. Serve topped with maple syrup, fresh fruit, whipped cream or ice cream (if desired).
Tip: Store any leftover pancakes tightly wrapped in the refrigerator for up to 3 days. To reheat, place 2 pancakes on microwave-safe plate and microwave at high for 10 to 20 seconds or just until warm.
Photography by @mamaterranean