Sheet Pan Pancakes

This a great way to make a batch of pancakes with zero flipping needed. They are freezer-friendly for busy mornings, too!

🥞RECIPE: SHEET PAN PANCAKES⁣🥞
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Yields: 12 big pancake squares (in a half sheet pan/18x13)⁣
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Ingredients:⁣
2-1/2 cups buttermilk⁣
2 eggs, beaten⁣
1-1/2 teaspoons vanilla extract⁣
1/3 cup sugar (or granulated Monk Fruit or Swerve sweetener)⁣
3 cups all-purpose flour (I used half “white” whole wheat flour)⁣
1 tablespoon baking powder⁣
1-1/2 teaspoons baking soda⁣
1 teaspoon kosher salt⁣
2 tablespoons butter, melted⁣
+additional desired toppings⁣

Directions:
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Preheat oven to 500 degrees. Whisk together the buttermilk, eggs, vanilla, and sugar. Whisk the flour, baking powder, baking soda, and salt. Fold the buttermilk mixture into the flour mixture until just combined (may still be a few lumps).⁣
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Brush melted butter on an 18x13 sheet pan and pour in the batter. Tap pan gently on counter a few times to even out batter.⁣
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At this point you can top with your desired toppings: chocolate chips, blueberries, bananas, cinnamon streusel topping, strawberries (you can add 1 tsp dollops of strawberry jam and swirl with a toothpick and/or add strawberry slices on top). ⁣In the picture, I did chocolate chips, blueberry, plain, and strawberry.
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Reduce the oven to 400 degrees at this point and then put the pan in the oven and bake until center is clean when you insert a toothpick, about 15 minutes. Makes sure to rotate pan halfway through baking.⁣
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Let cool completely, cut into squares, and either serve or freeze (I put wax paper between the layers). If freezing, make sure to cool them completely first. When ready to eat, just place 1-2 frozen squares on a microwave safe plate and heat for 30-45 seconds.⁣

Top with syrup, maple syrup, honey, powered sugar, or enjoy plain!
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If using a boxed pancake mix, mix together 4 cups of pancake mix, 4 beaten eggs, and 2 cups of milk.⁣