Old-Fashioned Sheet Pan Date Nut Buttermilk Pancakes Recipe Is Breakfast Bliss (High-Protein) by Elisa Schmitz

If you've never made pancakes on a sheet pan, let me highly recommend it. Especially when it's these buttery date nut pancakes. Making sheet pan pancakes is easy, and the pancakes turn out so light and fluffy. No need to flip individual pancakes when these delicious treats mix up in minutes then bake up all at once. So simple! This old-fashioned sheet pan date nut buttermilk pancakes recipe is breakfast bliss.

The buttery sheet pan pancakes recipe is loaded with dates, which are naturally sweet. Dates have a delightfully chewy texture that can mimic caramel, which is wonderful in this high-protein pancake recipe. As an added bonus, dates are high in fiber and antioxidants, and they may even support digestion, among the other health benefits of dates. The walnuts may contribute to heart, brain and gut health, among the many other health benefits of walnuts.

The old-fashioned recipe includes eggs and buttermilk, so it offers the health benefits of protein. It may seem counterintuitive, but 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 According to WebMD, "Buttermilk was originally made from milk that was left over after making butter.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."

Here are the wholesome ingredients you'll need to make this delicious date nut sheet pan pancakes recipe: eggs, unsalted butter, light brown sugar, vanilla extract, buttermilk, flour (all-purpose or gluten-free), baking powder, baking soda, salt, ground cinnamon, Medjool dates and chopped walnuts. The chia seeds and dried cranberries are optional. All you do is mix up the batter, spread it onto a sheet pan, spread the dates on top the batter then bake it until cooked through and golden brown. All-in, breakfast may be ready in about 45 minutes.

You can serve these buttery date nut pancakes as a comforting weekend breakfast or brunch topped with butter and maple syrup. We love to top our pancakes with fresh berries, too. I like making a batch of these pancakes on Sunday so there are leftovers to start the busy week with an easy grab-and-go breakfast on Monday. A wonderful meal-planning recipe.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 28 to 32 minutes (ovens vary)
Total Time: 43 to 47 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
• 3/4 cup chopped walnuts (or pecans)
• 8 ounces Medjool dates, pitted and chopped

Optional Ingredients 

• 1 tablespoon chia seeds (optional)
• dried cranberries, to taste (optional)

Here's how to make it:

1. In a large mixing bowl, add the eggs, melted butter, brown sugar and vanilla. Whisk to combine. Add the buttermilk and whisk to combine.
   
2. In another large mixing bowl, add the flour, baking powder, baking soda, salt and cinnamon. Add the chia seeds, if using. Whisk to combine. (You could use all-purpose or gluten-free flour.)
   
3. Add the dry ingredients to the wet ingredients and whisk until smooth.
   
4. Fold in the walnuts. (You could use pecans or other nuts, if desired.)
   
5. Spread the batter into a 13x18-inch sheet pan that's been sprayed with cooking spray, ensuring that it's evenly distributed.
   
6. Spread the chopped dates evenly over the batter. Add dried cranberries, to taste, if desired.
   
7. Bake in an oven that's been preheated to 375 degrees F until pancake is cooked through and golden brown, about 28 to 32 minutes.
   
8. Remove pan to a wire rack and allow to cool for a few minutes before slicing and serving with butter and maple syrup.
   
9. Garnish with fresh berries, if desired.
   
10. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
    

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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