Medium Breakfast

Sheet Pan Buttermilk Pancakes

Name: Sheet Pan Buttermilk Pancakes
Prep time: 12 min
Cook time: 24 min
Total time: 36 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: cooking spray; 3 cups baking mix , such as Bisquick®; 2 cups buttermilk; 4 large eggs; 0.25 cups granulated sugar; 0.5 teaspoons vanilla extract; 0.25 teaspoons ground cinnamon

Total Time

36 min

12m prep · 24m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Sheet pan pancakes are one of my favorite breakfast hacks for busy mornings or breakfast meal prep. The buttermilk makes these baked pancakes light, fluffy, and oh-so-delicious! This sheet pan pancake recipe can be easily customized by adding your favorite fruit or other pancake toppings on top of the batter before cooking.

Ingredients

cooking spray
3 cups baking mix , such as Bisquick®
2 cups buttermilk
4 large eggs
0.25 cups granulated sugar
0.5 teaspoons vanilla extract
0.25 teaspoons ground cinnamon

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.
2

Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
3

Bake in the preheated oven until lightly golden, 15 to 18 minutes.
4

Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.