Sheet Pan Pancakes

Step 1

1 Place a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Place the butter on a 13-by-18-inch rimmed baking sheet and place in the oven for 3 to 5 minutes, until the butter is melted and just starting to brown

Step 3

3 Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder, lemon zest, baking soda and salt

Step 4

4 In a medium bowl or 4-cup spouted measuring cup, whisk together the buttermilk, milk and vanilla

Step 5

5 Remove the baking sheet from the oven and tilt it so the butter coats the pan evenly

Step 6

6 Then pour the hot butter into the buttermilk mixture, whisking to combine

Step 7

7 (Be sure to leave at least a thin coating of butter behind on the pan to help prevent sticking

Step 8

8 ) Whisk in the eggs

Step 9

9 Pour the wet ingredients into the dry and use a flexible spatula to mix gently until a slightly lumpy batter comes together

Step 10

10 Pour the batter into the still-hot baking sheet (if the pan has become cold, warm it for a few minutes in the oven first) and top with your desired toppings, either scattering them evenly all over the pan or creating separate sections for each one

Step 11

11 Bake the pancakes for 12 to 15 minutes, or until golden brown and pulling away from the edges of the pan

Step 12

12 Let cool for 3 minutes

Step 13

13 Slice the pancakes into large squares and serve hot, with butter and/or maple syrup, or a dusting of confectioners’ sugar, if you’d like