Low Sodium Sheet Pan Pancakes

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

6 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups buttermilk
2 large eggs
4 tbsp unsalted butter, melted and slightly cooled, plus more for the pan
1 tsp vanilla extract
1 cup fresh or frozen blueberries (optional)

For serving

maple syrup, for serving
unsalted butter, for serving

Instructions

1
Preheat the oven to 425°F (220°C). Generously brush an 18×13-inch rimmed sheet pan with melted butter, coating the bottom and sides completely.
2
Place the buttered pan in the oven for 3–4 minutes, until the butter is sizzling and just beginning to turn golden at the edges. Remove the pan from the oven and set it on a heatproof surface.

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