Breakfast for 8

Sheet Pan Pancakes

Name: Sheet Pan Pancakes
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 tbsp unsalted butter; 2 1/2 cups all-purpose flour (optional); 1/4 cup granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 3 large eggs; 2 1/2 cups low-fat buttermilk; 1 tsp vanilla extract

Buttermilk pancake batter spreads into a buttered sheet pan and bakes into tender squares for quick portions.

$0.45per serving $

30 minstart to table

8servings

American Vegetarian Kid-friendly Budget Breakfasts Sheet pan

Ingredients

8 tbsp unsalted butter
2 1/2 cups all-purpose flour (optional)
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 large eggs
2 1/2 cups low-fat buttermilk
1 tsp vanilla extract

Steps

Heat the oven to 425 F and melt 4 tablespoons butter in a 12-by-18-inch rimmed sheet pan.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk the eggs, buttermilk, vanilla, and remaining melted butter in another bowl.
Stir the wet mixture into the dry mixture just until combined, then spread the batter in the hot pan.
Bake for 15 to 18 minutes, until the center is set and the pancakes reach 160 F.
Brush the top with the remaining pan butter and cut the pancake into squares.

Main ingredient on sale this week? See what to make with eggs on sale.