Pancakes have always been a tried-and-true brunch staple. Packed with just enough sweetness, they are a great blank canvas for layering fruit, chocolate, nuts, jam, and—of course— plenty of maple syrup. This makes them perfect for catering to many different taste buds.
The catch is how to feed a crowd all at once without letting some cakes go cold. If this is your brunch dilemma, sheet pan pancakes are the cure. With this method, you can easily make brunch for a large ground. Consider doubling the recipe to feed even more.
- 3 eggs
- 1 cup buttermilk
- 2 1/4 cups whole milk
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 5 tablespoons butter (melted)
- Fresh strawberries, raspberries, and blackberries (sliced)
Gather the ingredients. Preheat the oven to 475 F and line a standard baking sheet with parchment paper.
Into a medium size mixing bowl whisk eggs, buttermilk, milk, honey and vanilla and set aside.
In a large mixing bowl whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using a rubber spatula, fold the buttermilk mixture into the flour mixture then fold in the melted butter and mix until just combined. Be careful not to overmix, the batter should be lumpy.
Pour batter into the prepared baking sheet and spread it out evenly then top with sliced fresh berries.
Bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let stand for 3 to 5 minutes then cut into 12 squares and serve with maple syrup. Dust with powdered sugar if you'd like and enjoy!
- Leftover pancakes? No problem, just wrap them individually in plastic wrap then store in a gallon freezer bag in the freezer for up to three months. Take out the pancake squares as needed and thaw for a few minutes before toasting and serving!