Sheet Pan Buttermilk Jammy Pancakes Recipe

Time-consuming pancakes in a pan may force the cook to eat cold leftovers after feeding everyone. That said, developer Tess Le Moing's sheet pan pancake recipe "allows you to make a large batch of pancakes all at once [and] saves you time when cooking for a crowd."

2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 2 cups buttermilk 2 large eggs 6 tablespoons salted butter, melted and cooled, divided 1 teaspoon vanilla extract 6 tablespoons fruit jam of your choice 2 tablespoons maple syrup



Preheat oven to 425 F. Grease a 9x13 baking sheet with butter or spray. Sift flour, sugar, baking powder, soda, and salt into a large bowl. 

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In another medium bowl, mix buttermilk, eggs, 4 tablespoons melted butter, and vanilla.

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Stir lightly to combine. There should be flour streaks in the lumpy batter. Rest the batter for 10 minutes. 

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Pour batter onto baking sheet and smooth top. Drop spoonfuls of jam on pancake batter.

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Mix jam and batter with a butter knife. Bake pancakes until a knife inserted into them comes out clean, 15-20 minutes. 

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In a small bowl, mix the remaining melted butter and maple syrup. Brush maple butter on to cooled pancakes after 5 minutes. 

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In the event that you so desire, cut into six slices and serve with additional butter and maple syrup.

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