Eggless Sheet Pan Pancakes
This crowd-pleasing eggless recipe easily serves everyone at the same time. It is a wonderfully simple option for relaxed family breakfasts.
Equipment
- half sheet pan
- parchment paper
Ingredients
For the Batter
- 1 tbsp Butter, For Greasing The Pan
- 3 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 3 cups Buttermilk, Room Temperature
- 5 tbsp Unsalted Butter, Melted
- 1 tbsp Pure Vanilla Extract
For the Toppings
- 1/2 cup Fresh Blueberries
- 1/2 cup Fresh Strawberries, Diced
- 1/3 cup Mini Chocolate Chips
For Finishing
- 2 tbsp Unsalted Butter, Melted
- 1/2 cup Maple Syrup
Instructions
- Preheat the oven to 425°F. Grease an 18x13-inch half sheet pan with butter, line it with parchment paper, then grease the parchment as well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the buttermilk, melted butter and vanilla. Pour into the dry ingredients and whisk gently until just combined, leaving a few small lumps. Let the batter rest for 5 minutes.
- Pour the batter into the prepared pan and spread it evenly into the corners with a spatula. Scatter the blueberries, strawberries and chocolate chips over the top in three sections, so everyone can pick their favorite.
- Bake for 15-18 minutes, until the top is light golden, springs back when gently pressed and a toothpick inserted in the center comes out clean.
- Brush the hot pancake with the melted butter right away. Let it cool in the pan for 5 minutes, then cut into squares and serve with maple syrup.
Nutrition
Serving: 1servingCalories: 294kcalCarbohydrates: 45gProtein: 6gFat: 10g
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