Buttermilk Baking Sheet Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Baking soda: Works with the buttermilk to create a light and airy texture.

Salt: Enhances the flavors of the other ingredients.

Buttermilk: Adds tanginess and tenderness to the pancakes.

Eggs: Provide structure and help bind the ingredients together.

Melted butter: Adds richness and moisture to the batter.

Vanilla extract: Adds a warm, sweet flavor to the pancakes.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough and dense pancakes. Stir just until the batter comes together and you no longer see streaks of flour. A few lumps are perfectly fine and will ensure a light and fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the batter.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust other ingredients accordingly.

• baking soda - Substitute with additional baking powder: Use 3 times the amount of baking powder to replace baking soda, but it may slightly alter the taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make 1 cup; let it sit for 5 minutes to curdle.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg; let it sit for 5 minutes to thicken.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile, though use half the amount as it is stronger.

• Allow the buttermilk baking sheet pancakes to cool completely before storing. This prevents condensation, which can make the pancakes soggy.
• Cut the pancakes into individual squares or desired portions.
• For short-term storage, place the pancake squares in an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
• If you plan to freeze the pancakes, lay them out in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This step, known as flash freezing, prevents the pancakes from sticking together.
• Once the pancakes are frozen solid, transfer them to a resealable freezer bag or airtight container. Label the bag with the date to keep track of freshness.
• Store the frozen pancakes in the freezer for up to 2 months.
• To reheat refrigerated pancakes, place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated through.
• For frozen pancakes, you can reheat them directly from the freezer. Microwave on high for 30-60 seconds, flipping halfway through, or until warmed to your liking.
• Alternatively, you can reheat the pancakes in the oven. Preheat your oven to 350°F (175°C), place the pancakes on a baking sheet, and cover with aluminum foil. Heat for 10-15 minutes or until thoroughly warmed.
• For a crispier texture, consider reheating the pancakes in a toaster or toaster oven. Toast on a medium setting until heated through and slightly crispy on the edges.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover pancakes on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pancakes directly on the rack or on a baking tray. Heat for 5-7 minutes, or until they are warmed through and slightly crispy on the edges.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 3-5 minutes, checking halfway through to ensure they are evenly heated and not overcooked.

• Oven: Used to bake the pancake batter at a consistent temperature of 425°F (220°C).

• Sheet pan: The baking surface where the pancake batter is spread out and baked.

• Mixing bowl: A large bowl used to combine the dry ingredients.

• Mixing bowl: Another bowl used to whisk together the wet ingredients.

• Whisk: Used to mix the dry ingredients and to whisk the wet ingredients until smooth.

• Measuring cups: Used to measure out the flour, buttermilk, and melted butter accurately.

• Measuring spoons: Used to measure the sugar, baking powder, baking soda, salt, and vanilla extract.

• Spatula: Used to spread the batter evenly in the sheet pan.

• Toothpick: Used to check if the pancake is fully baked by inserting it into the center.

• Cooling rack: Used to let the baked pancake cool slightly before cutting and serving.

• Knife: Used to cut the baked pancake into squares for serving.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the cooking process.

Use parchment paper: Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.

Mix dry ingredients in bulk: Combine and store the dry ingredients in a sealed container for future use.

Melt butter in microwave: Quickly melt the butter in the microwave to save time.

Use a blender: Blend the wet ingredients together for a smoother batter and faster mixing.

Preheat the oven early: Start preheating the oven before you begin mixing to save waiting time.