4-Way Sheet Pan Pancake
Rating
This Sheet Pan Pancake hack will quite literally change your life.
Ingredients
- FOR PANCAKE BATTER
- Cooking spray
- 2¼ c. all-purpose flour
- ¼ c. granulated sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. kosher salt
- 2 large eggs
- 2 c. buttermilk
- 4 tbsp. butter, melted
- FOR CINNAMON BUN PANCAKE
- ⅓ c. packed light brown sugar
- 2 tbsp. butter, melted
- 2 tsp. ground cinnamon
- FOR PEANUT BUTTER BANANA PANCAKE
- 1 banana, cut into coins
- 2 tbsp. peanut butter
- FOR STRAWBERRY CHOCOLATE CHIP PANCAKE
- ¾ c. sliced strawberries
- ¼ c. semisweet chocolate chips
- FOR BLUEBERRY LEMON PANCAKE:
- ½ c. blueberries
- ¼ tsp. finely grated lemon zest
Instructions
- Preheat oven to 450°. Grease a large rimmed baking sheet with cooking spray.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk eggs, buttermilk, and melted butter together. Add dry ingredients to wet ingredients and fold, just until combined. Scrape pancake mixture onto prepared baking sheet and spread evenly with a spatula.
- For cinnamon bun pancake: In a small bowl, combine the brown sugar, melted butter, and cinnamon. Scrape into a pastry or re-sealable plastic bag.
- Make each pancake: Arrange banana pieces in upper left quadrant. Sprinkle chocolate chips in upper right quadrant and top with strawberries. In lower right quadrant, pipe cinnamon sugar mixture into a swirl. Arrange blueberries in lower left quadrant.
- Bake until pancake is puffed and pulls from edges of pans, about 14 to 16 minutes. Switch oven to broil and broil until golden in places, about 2 minutes more.
- Microwave peanut butter until melted and drizzle over banana in upper left quadrant. Sprinkle zest over blueberries.
- Serve sliced with maple syrup.
