Okay we have made sheet pan pancakes a million times, but this is THE best recipe! Saving because we are obsessed! Thanks to Pioneer Woman!
Ingredients
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. baking soda
3/4 tsp. kosher salt
2 1/4 cups whole buttermilk, room temperature
2 large eggs, room temperature
1/2 cup (8 Tbsp.) unsalted butter, melted and divided, plus more for serving
1 tsp. vanilla extract
1/2 cup blueberries
1/2 cup sliced strawberries
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Maple syrup, to serve
Directions
YIELDS: 10 - 12 serving(s)
1 Preheat the oven to 425°F. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk and eggs. Add the buttermilk mixture to the flour mixture, along with 4 tablespoons of the melted butter and the vanilla. Stir the batter together until just combined.
2 Brush an 18-by-13-inch sheet pan with 2 tablespoons of the melted butter, then pour in the pancake batter. Sprinkle the batter with the blueberries, strawberries, chocolate chips, and pecans, as desired.
3 Bake until golden, 15 to 18 minutes. Brush the remaining 2 tablespoons of melted butter over the surface of the pancake.
4 Cut into squares and serve with more butter and maple syrup.