Sheet Pan Pancakes & Homemade Syrup

I haven't made regular pancakes- in a skillet, on the stove- ever since I discovered this recipe for sheet pan pancakes. You get the same fluffy, irresistible pancake, only in a rectangular slice. Not one but sixteen slices, baked all at once. 

This recipe is great not just for brunch gatherings and birthday sleepover breakfasts, but is also a great meal prep idea. The pancake slices can be refrigerated or frozen and reheated to be as good as new for breakfasts during the week. With my kids getting older and with seemingly bottomless appetites, I have a newfound appreciation for easy recipes that make a lot of food that holds well and is ready to heat and eat. 

When I'm making this recipe as meal prep for the kids, I sub half of the all-purpose flour with other flours like wholegrain atta flour, oat flour, almond flour or some combo of these to bump up the nutrition a little. 

Giant pancake with choc chips and sprinkles

Sheet Pan Pancakes

Serves 8-12

• 8 tablespoons unsalted butter (1 stick)
• 2 cups buttermilk (or combo of yogurt+milk- dairy or non-dairy)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (or sub some oat flour, almond flour or wholegrain flour)
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• Chopped fruit, berries, nuts, sprinkles or mini chocolate chips (optional)
• Powdered sugar or maple syrup or other syrup or jam, for serving

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.
2. Line a rimmed baking sheet (about 13x18 inches) with parchment paper.
3. Melt 8 tablespoons unsalted butter in a small saucepan over medium heat or in a small microwave-safe bowl. Brush the parchment paper and sides of the baking sheet about 1 tablespoon of the melted butter using a silicone pastry brush .
4. Whisk wet ingredients in a large bowl: 2 cups buttermilk, 2 large eggs, 1 teaspoon vanilla extract, and 4 tablespoons of the melted butter.
5. Add 2 cups flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
6. Fold gently with a spatula or wooden spoon until the dry ingredients are incorporated; some small lumps are okay.
7. Pour the batter into the prepared baking sheet and smooth into an even layer. 
8. Optionally, scatter the batter with mini chocolate chips, sprinkles, berries, banana slices or nuts- you can even scatter different sections with different toppings. 
9. Bake until the pancake is lightly golden, cracked, and springs back when touched, 12 to 15 minutes.
10. Remove the pancake from the oven and heat the broiler to high.
11. Brush the remaining 3 tablespoons melted butter onto the pancake. Broil until golden brown, 2 to 4 minutes. 
12. Cut into 16 rectangular pieces and serve warm with powdered sugar or maple syrup.
13. Leftovers can be refrigerated or frozen and reheated in the microwave.

On the morning of the birthday breakfast, I realized that we were almost out of maple syrup. Rather than drive out to the store, I looked around for a recipe to make syrup with ingredients I had on hand. I tried this recipe and it worked beautifully, only, it was slightly thinner than I would have liked. You can see it in the jar in the photo above. 

Easy caramel syrup for pancakes and waffles: Stir together 1 cup water (or a little less) with 1/2 cup white sugar and 1/2 cup brown sugar. Boil for several minutes until it gets syrupy. Turn off the heat, stir in 1/4 cup light corn syrup and vanilla extract to taste, and a pinch of salt. Cool completely and store in a jar in the fridge.

What are your best recipes for feeding a crowd (or just a couple of always-hungry kids)?