Description
Enjoy fluffy and flavorful pancakes without the hassle of flipping each one individually with this sheet pan buttermilk pancake recipe. Customize each quadrant with delicious mix-ins for a delightful breakfast treat.
Ingredients
Scale
Dry Ingredients:
- 2 Cups all-purpose flour
- ¼ Cup brown sugar
- 1 Teaspoon salt
- 1 Teaspoon cinnamon
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
Wet Ingredients:
- 1 Teaspoon vanilla extract
- 2 eggs
- 1 Cup buttermilk
- ¼ Cup butter, melted
Strawberry Cream:
- ½ Cup strawberries, fresh and sliced
- 2 Tablespoons heavy cream
- ½ Tablespoon cinnamon
- 2 Tablespoons granulated sugar
Blueberry Cream:
- ¼ Cup blueberries
- 2 Tablespoons heavy cream
- ½ Tablespoon sugar
Cinnamon Swirl:
- ½ Tablespoon cinnamon
- 1 Tablespoon sugar
- 1 Tablespoon butter, melted
Honey Swirl:
- 2 Tablespoons honey
- 1 Tablespoon butter, melted
Instructions
- Preheat: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Make the Pancake Batter: Combine dry ingredients in one bowl and wet ingredients in another. Mix them together until smooth.
- Prepare the Pancake Mix-Ins:
- Strawberry Cream: Puree strawberries, heavy cream, cinnamon, and sugar. Set aside.
- Blueberry Cream: Puree blueberries, heavy cream, and sugar. Set aside.
- Cinnamon Swirl: Whisk cinnamon, sugar, and melted butter in a bowl.
- Honey Swirl: Whisk honey and melted butter in a bowl.
- Assemble the Buttermilk Pancakes:
- Pour the batter onto the baking sheet and spread evenly.
- Add mix-ins to each quadrant: strawberry cream, blueberry cream, cinnamon swirl, and honey swirl.
- Bake and Serve:
- Bake for 12 minutes, then allow to cool slightly before serving. Dust with powdered sugar.
Notes
- You can customize the mix-ins to suit your preferences, such as adding nuts or chocolate chips.
- Ensure the batter is evenly spread on the baking sheet for uniform pancakes.
- Experiment with different fruit combinations for unique flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 240
- Sugar: 10g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Sheet Pan Pancakes, Buttermilk Pancakes, Breakfast Recipe, Pancake Mix-Ins
