Sheet Pan Pancakes (No Flipping, One Pan)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

Preheat the oven to 425°F (220°C).

In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix until combined.

In another bowl, whisk together 2 cups of buttermilk, 2 eggs, 1 teaspoon of vanilla extract, and 1/4 cup of melted salted butter until smooth.

Pour the wet ingredients into the dry ingredients and mix gently with a large fork, leaving some lumps.

Line a sheet pan with parchment paper and butter it to prevent sticking.

Spread the batter evenly onto the prepared sheet pan.

Top the batter with bittersweet chocolate chips, thinly sliced strawberries, frozen blueberries with lemon zest, and dollops of raspberry jam mixed with softened cream cheese.

Bake in the preheated oven for 15-16 minutes until golden brown and a toothpick comes out clean.

Remove from the oven and let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens