Ingredients (makes 1/4 sheet pan, double for a 1/2 sheet pan)

The sheet pan method works for almost any type of batter but the cooking times may vary. The cooking times quotes here are calibrated for the following recipe.

Dry Ingredients

• 1 cup AP flour (125 grams)

• 3 tablespoons powdered sugar

• 4 tablespoons cornstarch

• 2 1/2 tsp baking powder

• 1/4 tsp kosher salt

Wet Ingredients

• 1 large egg

• 1 cup buttermilk

• 1 tsp vanilla

• 3 tbsp butter melted

2 tablespoons butter melted to be used for brushing the sheet pan and pancake prior to broiling.

Instructions

• Brush a 1/4 sheet pan (about 9" x 13")  with 1 tbsp of butter (or more).

• Preheat oven to 425°F.

• Sift all the dry ingredients together into a large bowl.

• Combine and eggs, buttermilk, vanilla and 3 tbsp melted butter and whisk to mix well.

• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.

• Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Do not shake or knock the pan too hard (as this may deflate the batter).

• Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.

• Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!

• Remove the sheet pan pancakes from the oven as soon as they turn golden brown.

• Cut the pancakes (while they are hot) into desired number of portions.

• Serve while warm with maple syrup or other desired toppings.

Recipe notes

I love pancakes but I struggle with making them at home. I can never get the griddle at the right temp and end up with burnt or unevenly cooked pancakes, that is if I don’t set off the smoke alarm first. And forget making pancakes for a large group: who wants to be stuck at the stove while everyone else gets to eat. This oven-baked sheet pan hack is the answer to all of your problems and will give you fluffy diner-quality pancakes without the hassle. You can add different toppings such as blueberries, bananas or chocolate chips and recipe can be doubled for a 1/2 sheet pan size. I’ll never go back to griddle pancakes ever again, this is my new go-to recipe and I have no doubt, it will be become yours too! As mentioned, you can use your favorite batter but will need to adjust the cooking times accordingly.