Sheet Pan Pancakes
The easiest way to make a family size batch of pancakes! It's baked as one giant pancake in a hot oven then after finishing it's cut into individual squares. They're light and fluffy with a light buttermilk tang, and they have just a hint of sweetness allowing room for your favorite syrup finish.

#Butter #Buttermilk #Eggs #Flour #Sugar #VanillaExtract

Servings: 8 (24 squares, 3 per person)
Ready in: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

Ingredients:
8 Tbsp unsalted butter, melted, divided
2 1/2 cups (354g) all-purpose flour (scoop and level to measure), plus 1 Tbsp for dusting pan
1/4 cup (50g) granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 large eggs
2 1/2 cups low-fat buttermilk
1 tsp vanilla extract

Instructions:
1. Preheat oven to 425 degrees. Brush an 18 by 13-inch rimmed baking sheet with 2 Tbsp melted butter, then dust baking sheet with 1 Tbsp flour and shake to coat. Set aside.
2. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of mixture.
3. Crack eggs in a separate large mixing bowl. Whisk the eggs together then add in buttermilk and vanilla extract and mix.
4. While whisking pour in 5 Tbsp melted butter and mix well (it will clump up a little that's fine).
5. Pour buttermilk mixture into flour mixture and whisk until combined, batter should be slightly lumpy (don't over-mix or pancakes won't be as fluffy).
6. Right away pour batter into prepared baking sheet and spread into an even layer using a spatula.
7. Bake in preheated oven until baked through (a toothpick should come out clean), about 15 to 18 minutes (note that each oven browns differently if your oven didn't get a golden brown top you can remove then adjust oven rack closer to broiler, preheat broiler and let it toast just very briefly keeping a close eye on it).
8. Brush remaining 1 Tbsp melted butter over top, cut into squares and serve warm with maple syrup or other desired topping of choice. ...read more