Sheet Pan Pancakes | I love pancakes. I mean it’s basically cake for breakfast. I mean, who doesn’t like pancakes? The only thing I don’t like about pancakes is making pancakes. Especially if I am making pancakes for a large group of people. I’ve never been a fan of slaving over the stove flipping pancakes. Pour, wait, flip, and repeat. It’s so tedious. I just want my pancakes doggonit.
This is when a sheet pan comes to the rescue. Do you need to make twelve pancakes and you don’t feel like standing in front of the stove? Butter a sheet pan, pour in the batter, and bake in the oven for fifteen minutes. You will have delicious fluffy pancakes and no flipping required.
How have I not thought of sheet pan pancakes before? It’s life changing, a real game changer. I cannot tell you how many times I have craved pancakes but I hate the process of making pancakes. But, now with sheet pan pancakes, I’ll make pancakes all the time. Pancakes for everyone!
Fluffy Whole Wheat Blueberry Banana Sheet Pan Pancakes
2 tablespoons butter, for greasing pan
2 cups buttermilk
1 cup mashed bananas
3 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
2 1/2 cups white whole wheat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
My goal for these pancakes was not only to make them easy but I also wanted them to be whole wheat, but I find that whole wheat pancakes tend to be dense and heavy. I wanted these pancakes to be as fluffy as any other pancake. In order to accomplish this, I used buttermilk and whipped the egg whites to fold them into the batter.
Why use Buttermilk instead of Milk in Baking
Fluffiness is always desirable when it comes to baking. And although I am not much of a baker there is one thing I learned in my baking class while in culinary school. Baking with buttermilk is the key to light and tender baked goods. It’s a fact, it’s science. Traditionally buttermilk is the residual liquid that remains after butter is churned. It is then left to ferment overnight, which converts the milk sugars into lactic acid. Now buttermilk is created by adding a bacteria culture to pasteurized milk and leaving it to ferment at a low temperature for 12 t0 14 hours. But, regardless of how the buttermilk is made the key is the lactic acid that develops in the milk. Because when the lactic acid is combined with baking soda it reacts creating a great rise and a fluffy crumb.
How to Make Buttermilk
So, what do you do if you realize you have no buttermilk? Don’t stress because there is an easy solution. All you need is some milk and lemon juice or vinegar. Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 2 minutes. After two minutes you will see that the milk has curdled and is ready to use. This recipe uses two cups of buttermilk. Use 1 tablespoon plus 1 teaspoon of vinegar for 2 cups of milk.
Buttermilk can do amazing things when it comes to baking. But, I really wanted some fluffy whole wheat pancakes. To guarantee the fluffiest whole wheat pancakes ever I decided to separate the egg whites and yolks and whipped the egg whites to stiff peaks. I then gently folded the egg whites into the pancake batter to incorporate as much fluff as possible.
I dedicate these pancakes to the lazy breakfast lovers of the world. Oh! And to the meal preppers! As much as we love pancakes here in my house we can’t eat all twelve pancakes at one. So, I froze them individually on a sheet pan and then stored them in a resealable plastic bag. They reheat beautifully! If you are looking for more breakfast inspirations check out my breakfast collection!
more breakfast love
- 2 eggs
- 2 tablespoons butter, for greasing pan
- 2 cups buttermilk*
- 1 cup mashed bananas, plus extra for slicing on top of the pancakes
- 3 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 1/2 cups white whole wheat flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Heat the oven to 425 degrees.
- Grease an 18 X 13-inch sheet pan with 2 tablespoons of cold butter, set aside.
- Separate the egg white from the egg yolks into a large clean bowl, set aside. Place the egg yolks into another large bowl. Add buttermilk, bananas, melted, butter, and vanilla extract to egg yolks. Using a hand mixer beat until well combined. Sift flour, sugar, baking powder, baking soda, and salt into the wet mixture. Using a hand mixer beat until just combined.
- Using a whisk attachment on the hand mixer beat the egg whites to stiff peaks. Using a spatula gently fold in the beaten egg whites into the pancake batter, until well combined.
- Pour the pancake batter down the center of the prepared sheet pan. Using an offset spatula spread the batter to evenly to the edges of the pan. Sprinkle blueberries and banana slices over pancake batter. Bake in the oven at 425 degrees for 35 mins, or until set.
- Slice the pancake into 12 equal squares. Serve warm with maple syrup.
*(or 2 tablespoons vinegar + enough whole milk or almond milk to equal 2 cups)
Amount Per Serving: Calories: 198Carbohydrates: 27gProtein: 6g