Whole Wheat Sheet Pan Pancakes
These mouthwatering, light and fluffy pancakes come together in minutes and won't have you standing behind the hot griddle all morning while everyone else eats. They are perfect for breakfast, lunch and dinner (we don't discriminate) and are great for a quiet meal at home or can easily serve a crowd. After making these, you'll wonder why you ever flipped all those cakes in the first place.
Ingredients
- 1⅓ cups whole-wheat flour
- 1⅓ cups all-purpose flour
- 2¼ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 3 cups low-fat buttermilk
- 3 large eggs
- 1 tablespoon maple syrup, plus more for serving
- ¼ cup margarine, melted, plus more for serving
Directions
Preheat oven to 425 F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray or line with parchment paper.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
Whisk buttermilk, eggs and maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
Spread the batter in an even layer on the prepared baking sheet. Add desired toppings (fruit, nuts, granola, chocolate chips, peanut butter, etc.)
Bake for 15 minutes. Pancake should be golden brown and a toothpick inserted in the center comes out clean. Cut with a pizza cutter and serve.
