Sheet Pan Pancakes

Print Recipe

Servings: quarter sheet pan

Author: Pamela

Ingredients

Unrefined coconut oil for greasing pan
2 cups grain-based flour or a combination*
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 large eggs separated
2 cups buttermilk or a buttermilk substitution**
1 teaspoon vanilla extract
1 Tablespoon pure maple syrup optional
3 Tablespoons melted butter or vegan butter cooled slightly
Add-in ideas add to dry mix: ground flax, hemp seeds, collagen peptides
Topping ideas: chocolate chips blueberries or other berries, sliced bananas, sautéed apple
rings finely chopped pecans or walnuts (read the tips in the blogpost about toppings)

Instructions

Preheat the oven to 450 degrees. Lightly grease a rimmed quarter sheet pan, approximately 9 1⁄2 x 14 1⁄2 inches. Line with unbleached parchment paper or grease well with butter.
In a large bowl, whisk together the flour(s), baking powder, baking soda, and salt. Feel free to add cinnamon and/or nutmeg.
In a medium bowl, beat the egg yolks (save the egg whites for the next step). Whisk in the buttermilk, vanilla, maple syrup, and melted butter.
Pour the wet mix into the dry and stir until just combined. Stir in the egg whites into the batter.
Pour batter into the prepared pan and allow to sit for 10 minutes.
Arrange toppings on the surface. Transfer the sheet pan to the oven, turn the heat down to 425 degrees and bake until golden and set, approximately 20 minutes.

Notes

*Flour: you can truly use any combination of grain flour or a gluten-free flour blend. I like oat flour, buckwheat and whole wheat einkorn flour blended together, but use what you prefer. You can do 100% all-purpose flour if that's what you have.
**Buttermilk: half yogurt (any kind) and half milk (any kind); all kefir; any kind of milk with 2 Tbs. white vinegar, cider vinegar or lemon juice (I used Malibu Mylk flax mylk with cider vinegar in these photos.)
Notes: dairy helps the pancake brown more, but it’s still delicious without.