Sheet Pan Pancakes
If you love fluffy pancakes, then make these oven-baked Sheet Pan Pancakes for a delicious Saturday or Sunday breakfast!
Serving8 servings
Ingredients
- 2 eggs, separated
- ¼ cup sugar
- 1 ½ teaspoon vanilla
- 4 Tablespoons butter (salted)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 425℉ and line a half sheet pan with aluminum foil. Spray the aluminum foil with cooking spray.
- Beat the egg whites on high speed until stiff peaks form. Transfer to a bowl and set aside.
- Combine the wet ingredients. Whisk together the egg yolks, sugar, vanilla, and butter until smooth. Slowly mix in the buttermilk.
- Add the dry ingredients. Whisk in the flour, baking powder, baking soda, salt, cinnamon, and vanilla into the wet ingredients.
- Add the whipped egg whites. Gently fold in the egg whites.
- Pour the batter into the prepared sheet pan and bake for 16 minutes or until a toothpick inserted in the center comes out clean.
- Slice and serve with butter and maple syrup.
Notes
Toppings are not included in nutritional information.
Nutrition
Calories: 210 kcal · Carbohydrates: 31 g · Protein: 5 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 56 mg · Sodium: 450 mg · Potassium: 54 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 235 IU · Vitamin C: 0.01 mg · Calcium: 73 mg · Iron: 2 mg