Ingredients
- 3 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 3 large eggs
- ⅓ cup unsalted butter, melted
- 2 tsp vanilla extract
- Toppings of choice: fresh berries, sliced bananas, chocolate chips, chopped nuts
- Maple syrup, for serving
Instructions
- Preheat the oven. Preheat to 425°F (220°C). Generously grease an 18×13-inch rimmed sheet pan (or line with parchment and grease the parchment).
- Whisk the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Whisk the wet ingredients. In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
- Combine. Pour the wet ingredients into the dry and stir until just combined — lumps are fine. Do not overmix or the pancakes will be tough.
- Spread the batter. Pour the batter into the prepared sheet pan and spread it evenly into the corners with a spatula.
- Add topping zones. Scatter toppings in sections: berries on one third, sliced bananas on another, chocolate chips on the last — or keep the whole pan plain.
- Bake. Bake 12–14 minutes, until golden, puffed, and springy to the touch. A toothpick inserted in the center should come out clean.
- Slice and serve. Cool 2 minutes, cut into 12 squares, and serve warm with maple syrup.
💡 Crowd-feeding tips
The topping zones are the whole game — half blueberry, half chocolate chip ends picky-eater debates instantly. No buttermilk? Add 2 tablespoons of lemon juice or vinegar to regular milk and let it sit 5 minutes. Leftovers keep 3 days in the fridge; reheat squares in the toaster for crispy edges. For a smaller crowd, halve the recipe and bake in a 9×13-inch pan for the same time.
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