Fluffy Sheet Pan Peach Buttermilk Pancakes Recipe Is Summer's Perfect Brunch or Breakfast (High-Protein) by Elisa Schmitz
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I recently discovered an amazing new way to make peach pancakes: on a sheet pan. Making pancakes on a sheet pan is so easy, and the pancakes turn out light and fluffy – and ready to be served all at once. No more flipping individual pancakes then trying to keep them warm until I'm ready to serve. So, I've officially dropped the spatula and instead I'm flipping for these oven-baked buttermilk pancakes. This light and fluffy sheet pan peach buttermilk pancakes recipe is summer's perfect brunch.
This simple sheet pan buttermilk pancakes recipe is loaded with fresh peaches, which are the shining stars of summer (plus, check out the health benefits of peaches). The recipe includes plenty of eggs and buttermilk, so you get the health benefits of protein. As a bonus, buttermilk has many health benefits. According to WebMD, "Buttermilk was originally made from milk that was left over after making butter. Churning milk removed the fat by converting it to butter. The churning process left the milk in the churn just a little sour, full of bacteria that are surprisingly good for you. The vitamins, minerals and probiotics in buttermilk provide some excellent health benefits." Winning!
To make this delicious peach pancakes recipe, here are the wholesome ingredients you'll need to gather: eggs, unsalted butter, light brown sugar, vanilla extract, buttermilk, flour (all-purpose or gluten-free), baking powder, baking soda, salt, ground cinnamon and fresh peaches. Simply mix up the batter, spread it onto a sheet pan, drop the peaches onto the batter and bake until golden – all in less than an hour.
Serve these irresistible peach buttermilk pancakes as a cozy weekend breakfast or brunch topped with butter and maple syrup. I also love these pancakes with fresh berries on top. This is a perfect meal-planning recipe because the pancakes make an easy grab-and-go breakfast, too. Peach pancakes for the sweet summer win!
Cuisine: American / Southern
Prep Time: 15 minutes
Cook Time: 33 to 37 minutes (ovens vary)
Total Time: 48 to 52 minutes
Servings: 15
Ingredients
- 4 large eggs, at room temperature
- 1/3 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 2 1/2 teaspoons pure vanilla extract
- 3 cups buttermilk
- 2 1/2 cups flour (all-purpose or gluten-free flour)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3 1/2 cups fresh peaches, diced (divided)
Here's how to make it:
- In a large mixing bowl, add the eggs, melted butter, brown sugar and vanilla. Whisk to combine. Add the buttermilk and whisk to combine.
- In another large mixing bowl, add the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
- Sift the dry ingredients into the wet ingredients and whisk until smooth.
- Spread the batter into a 13x18-inch sheet pan that's been sprayed with cooking spray, ensuring that it's evenly distributed.
- Spread half of the peaches evenly over the batter.
- Bake in an oven that's been preheated to 400 degrees F for about 10 minutes. Remove pan and spread the remaining peaches over the top of the batter to help some of the peaches stay suspended on top of the pancake.
- Return to oven and bake until pancake is cooked through and golden brown, about 23 to 27 minutes.
- Remove pan to a wire rack and allow to cool for a few minutes before slicing and serving.
- Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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