Fluffy Sheet Pan Pancakes

Step 1

Preheat oven to 425°F. Line a half-size baking sheet (18"x13") with parchment paper. Spray parchment paper and inside rims of the baking sheet with nonstick cooking spray, or brush with additional melted butter. Set aside.

Step 2

In a large mixing bowl, add dry ingredients (flour, granulated sugar, baking powder, and salt) and whisk well to combine.

Step 3

In a separate, smaller bowl, add the wet ingredients (buttermilk, eggs, vanilla, and 6 Tbsp of the melted butter), and whisk to combine.

Step 4

Pour the contents of the wet ingredients bowl into the bowl with the dry ingredients, using a rubber spatula to stir them together gently.

Step 5

Stir until you no longer see flour streaks, but don't worry about getting all the little lumps out.

Step 6

Transfer batter to the prepared baking sheet and spread into an even layer. Top with any desired toppings (or leave the pancake plain).

Step 7

Bake for 13-15 minutes, until golden brown and set in the center.

Step 8

Remove pancake from the oven, and brush with remaining 2 Tbsp of the melted butter. Return to the oven to bake or broil for another minute or two. This will mimic the buttery golden brown top of a griddled pancake.

Step 9

Let the pancake rest a minute or two, then slice and serve as desired.