Ingredients
Scale
For the sheet pan:
- 2 tablespoons salted butter, melted (for greasing the pan)
For the batter:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 2 cups buttermilk, room temperature
- 6 tablespoons salted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 ½ tablespoons vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Place your sheet pan (a rimmed 18×13-inch half sheet pan works best) in the oven while it preheats so it gets nice and hot.
- Whisk the dry ingredients together in a large bowl: flour, granulated sugar, and baking powder. Make sure everything is evenly combined before adding anything wet.
- Mix the wet ingredients in a separate bowl or large measuring cup. Whisk together the buttermilk, melted and cooled butter, eggs, and vanilla extract until fully blended.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. A few lumps are totally fine, don’t overmix or your pancakes will be tough.
- Carefully remove the hot pan from the oven and brush it generously with the 2 tablespoons of melted butter. You’ll hear a satisfying sizzle.
- Pour the batter onto the prepared sheet pan and spread it evenly with your spatula into all the corners.
- Bake for 12 to 15 minutes, until the top is set and lightly golden at the edges. The center should spring back when you gently press it.
- Slice and serve immediately straight from the pan. Cut into squares or rectangles and serve with your favorite toppings.
Notes
- Don’t skip preheating the pan, that hot surface is what gives you the slightly crisp bottom that makes these so good.
- Use a rimmed half sheet pan (18×13 inches). A smaller pan will make the batter too thick and it won’t bake evenly.
- Room temperature eggs and buttermilk mix in more smoothly and help the batter come together without overworking.
- Add mix-ins right after pouring the batter, not stirred in, for cleaner results.
- For extra richness, you can brush the top lightly with melted butter right when it comes out of the oven.
- This recipe makes about 12 generous servings. To scale it down for a smaller pan, halve all ingredients and reduce baking time by about 3 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking (oven)
- Cuisine: American
Nutrition
- Serving Size: 1 square piece
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg