Sheet pan pancakes are a great way to make a breakfast classic for a crowd. With this easy recipe, say goodbye to flipping and hello to perfect pancakes in every bite.
For Cinnamon Bun Topping (makes enough to cover one half of the sheet pan)
⅔cupspacked light brown sugar
4tablespoonsbuttermelted
4teaspoonsground cinnamon
⅓cuppecansroughly chopped
For Lemon Blueberry Topping (makes enough to cover one half of the sheet pan)
1cupblueberries
3teaspoonslemon zest
For Serving
real maple syrup(not included in nutrition section below)
Instructions
Preheat oven to 450°F.
Grease a large, rimmed baking sheet with nonstick spray. (A 13” x 17” pan works best.)
In a medium mixing bowl, whisk together the dry ingredients – flour, sugar, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the wet ingredients – eggs, buttermilk, and melted butter.
Add dry ingredients to wet ingredients and mix just until combined.
Pour pancake mixture onto the prepared baking sheet and spread evenly with a spatula.
For the cinnamon bun topping: In a small bowl, combine brown sugar, melted butter, and cinnamon. Scrape into a small resealable plastic bag. Pipe cinnamon-sugar mixture in swirls on one half of the sheet pan. Sprinkle pecans over the same section.
Arrange blueberries on the other half of the sheet pan.
Bake until pancake is puffed and pulls from the edges of the pan, about 15 minutes.
Sprinkle lemon zest over blueberries.
Cut the pancakes into 16 rectangles and serve immediately with warm maple syrup.