Nickel Allergy Friendly Sheet Pan Pancakes

Total time35 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Sheet Pan Pancakes

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Ingredients

6 servings

2 cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
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
Omit this
This ingredient likely doesn’t work for the diet.
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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