Description
A fluffy, oven-baked alternative to traditional pancakes that eliminates the need for flipping. Perfect for serving large groups quickly.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup blueberries or chocolate chips (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Grease a 13×18 inch rimmed baking sheet thoroughly with butter or line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a medium bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- Pour the batter into the prepared baking sheet and spread evenly to the edges.
- Sprinkle blueberries or chocolate chips evenly over the top of the batter.
- Bake for 12-15 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes before slicing into squares.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American