Eggless Sheet Pan Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.9(23)
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Learn more →Ingredients
6 servings
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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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