Description
Pioneer Woman Sheet Pan Pancake delivers breakfast bliss with minimal effort and maximum flavor. Crispy edges and fluffy centers make this crowd-pleasing breakfast a game-changer you’ll crave again and again.
Ingredients
Scale
Main Dry Ingredients:
- 2 ¼ cups (280 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- ¾ teaspoon (4 grams) kosher salt
Sweeteners and Liquids:
- ¼ cup (50 grams) granulated sugar
- 2 ¼ cups (540 milliliters) whole buttermilk, room temperature
- 2 large eggs, room temperature
- ½ cup (120 milliliters) unsalted butter, melted and divided
- 1 teaspoon (5 milliliters) vanilla extract
Mix-in Ingredients:
- ½ cup (75 grams) blueberries
- ½ cup (75 grams) sliced strawberries
- ½ cup (85 grams) semisweet chocolate chips
- ½ cup (60 grams) chopped pecans
- Maple syrup, for serving
- Extra butter, for serving
Instructions
- Warm the oven to 425°F (218°C), ensuring the rack is positioned in the center for even heating.
- Sift the all-purpose flour, granulated sugar, baking powder, baking soda, and salt into a spacious mixing bowl, creating a uniform dry ingredient base.
- In a separate vessel, thoroughly whisk the buttermilk and large eggs until well integrated, then incorporate 4 tablespoons of melted unsalted butter and pure vanilla extract.
- Delicately fold the liquid ingredients into the dry mixture, stirring minimally to prevent overworking the batter, which could result in tough pancakes.
- Liberally coat an 18-by-13-inch (45.7-by-33-centimeter) sheet pan with 2 tablespoons of melted butter, ensuring complete coverage to prevent sticking.
- Smoothly pour the pancake batter across the buttered surface, distributing it evenly with a spatula.
- Scatter blueberries, strawberries, chocolate chips, and chopped pecans across the batter’s surface, creating a colorful and textured landscape.
- Transfer the pan to the preheated oven and bake for 15 to 18 minutes, watching for a golden-brown surface that indicates perfect doneness.
- Remove from the oven and immediately brush the remaining 2 tablespoons of melted butter over the pancake’s surface for added richness.
- Allow the sheet pancake to cool slightly, then slice into square portions and serve warm, accompanied by additional butter and pure maple syrup.
Notes
- Warm your eggs, butter, and milk outside the fridge for smoother mixing and softer baked goods.
- Test baking powder and baking soda for freshness by dropping them in vinegar or hot water—they should bubble actively.
- Sift flour, sugar, and baking powder to break lumps, ensuring even distribution and creating lighter baked treats.
- Combine contrasting ingredients like tart berries and sweet chocolate to create balanced, exciting flavor profiles.
- Distribute pancake batter uniformly across the sheet pan, guaranteeing consistent cooking and perfect texture throughout.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305 kcal
- Sugar: 8 g
- Sodium: 119 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 76 mg