Buttermilk Baking Sheet Pancakes Recipe

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

Sugar: Adds 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 flavor of the pancakes.

Buttermilk: Adds a tangy flavor and helps to create a tender texture.

Eggs: Bind the ingredients together and add richness.

Butter: Adds moisture and flavor to the pancakes.

Vanilla extract: Adds a sweet and aromatic flavor.

When mixing the buttermilk and eggs with the melted butter and vanilla extract, ensure that the melted butter is not too hot. If the butter is too hot, it can cook the eggs prematurely, resulting in a lumpy batter. To avoid this, let the melted butter cool slightly before adding it to the wet ingredients. This will help create a smooth and well-incorporated batter, leading to fluffier pancakes.

• Buttermilk - Substitute with milk and lemon juice: Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5-10 minutes until it curdles. This mimics the acidity and thickness of buttermilk.

• All-purpose flour - Substitute with whole wheat flour: Use the same amount, but be aware that the texture will be denser and the flavor nuttier.

• Sugar - Substitute with honey: Use 1 ½ tablespoons of honey for every 2 tablespoons of sugar. Honey adds moisture and a slightly different flavor profile.

• Baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every 1 teaspoon of baking powder. This combination provides the same leavening effect.

• Baking soda - Substitute with baking powder: Use 4 times the amount of baking powder, but be aware that this may affect the taste slightly.

• Salt - Substitute with sea salt: Use the same amount. Sea salt can provide a slightly different mineral flavor.

• Eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This works well as a binding agent.

• Melted butter - Substitute with coconut oil: Use the same amount. Coconut oil provides a similar fat content and a slight coconut flavor.

• Vanilla extract - Substitute with almond extract: Use half the amount of almond extract as it is more potent. This will give a different but pleasant flavor.

• Allow the buttermilk baking sheet pancakes to cool completely before storing. This prevents condensation, which can make the pancakes soggy.

• Cut the cooled pancakes into individual squares or desired shapes for easy storage and serving.

• Place the pancake squares in an airtight container or resealable plastic bags. If stacking, separate layers with parchment paper to prevent sticking.

• Store the container or bags in the refrigerator for up to 3 days. For longer storage, freezing is recommended.

• To freeze, arrange the pancake squares in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the pancakes are frozen solid.

• Transfer the frozen pancake squares to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• Store the frozen pancakes for up to 2 months. For best results, consume within this time frame.

• 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 a crispier texture, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed and slightly crispy.

• To reheat frozen pancakes, microwave on high for 30-60 seconds, checking and flipping halfway through. Alternatively, reheat in the oven at 350°F (175°C) for 10-12 minutes.

• Serve reheated pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pancake squares on a baking sheet lined with parchment paper.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Heat for 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place a pancake square on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on medium power for 30-60 seconds, checking halfway through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pancake squares on the toaster oven tray.
  3. Heat for 5-7 minutes, or until warmed through and slightly crispy on the edges.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place the pancake squares in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pancake squares in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, or until warmed through and slightly crispy on the edges.

• Oven: Preheat to 425°F (220°C) to bake the pancake batter evenly.

• Baking sheet: Grease this to prevent the pancake from sticking and to ensure even cooking.

• Large mixing bowl: Use this to whisk together the dry ingredients.

• Another bowl: Use this to whisk together the wet ingredients.

• Whisk: Essential for combining both the dry and wet ingredients smoothly.

• Measuring cups: For accurately measuring the flour, buttermilk, and melted butter.

• Measuring spoons: For precise measurements of sugar, baking powder, baking soda, salt, and vanilla extract.

• Spatula: Useful for spreading the batter evenly on the baking sheet.

• Toothpick: Insert into the center of the pancake to check for doneness.

• Knife: For cutting the baked pancake into squares before serving.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.

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

Batch cooking: Double the recipe and freeze extra pancakes for quick breakfasts later.

Mix dry ingredients ahead: Combine all dry ingredients the night before to save time in the morning.

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