These Eggless Sheet-Pan Pancakes are perfect for feeding a crowd without standing around in your kitchen all morning flipping pancakes! They’re fluffy, light, totally customizable - just add your favorite toppings - and are ready in a flash.
Preheat oven to 425º F (218º C) and lightly grease a 10 × 15 inch or 13 x 18 inch (25 x 38 cm or 33 x 45 cm) rimmed baking sheet.
Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
Add the wet ingredients: buttermilk, melted butter, and vanilla, and mix until combined. Let the batter rest for 5 – 10 minutes.
Spread batter into the prepared baking sheet. Top with optional add-ons, if using
Bake for 10-12 minutes, until golden brown and a toothpick comes out clean.
Slice and serve as desired.
Store: Your leftover pancakes will last up to 3 days stored in an airtight container in the fridge.Freeze: Slice the pancakes into your desired size. Place slices on a large plate or tray, and freeze for 1-2 hours or until solid, then transfer them to a large airtight container or freezer bag. Freeze for up to 1 month.Reheat: Let the pancakes thaw at room temperature, then reheat in the microwave at 10-second intervals until warmed through. You can also reheat them in the oven at 325º F (165 º C) for 5-10 minutes.If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.