Sheet Pan Buttermilk Jammy Pancakes Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
6 pieces
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 6 tablespoons salted butter, melted and cooled, divided
  • 1 teaspoon vanilla extract
  • 6 tablespoons fruit jam of your choice
  • 2 tablespoons maple syrup
Directions
  1. Preheat oven to 425 F.
  2. Grease a 9x13-inch baking sheet with cooking spray or butter.
  3. Sift flour, sugar, baking powder, baking soda, and salt into a large bowl.
  4. In a separate medium bowl, whisk buttermilk, eggs, 4 tablespoons melted butter, and vanilla extract.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined. The batter should be lumpy with a few streaks of flour. Let the batter sit for 10 minutes.
  6. Pour batter into the prepared baking sheet and smooth out the top.
  7. Drop spoonfuls of jam all over the pancake batter.
  8. Using a butter knife, swirl the jam and batter together.
  9. Bake for 15-20 minutes, or until a knife inserted into the pancake comes out clean.
  10. Meanwhile, mix together the remaining melted butter and maple syrup in a small bowl.
  11. Let baked pancake cool for 5 minutes before brushing with maple butter.
  12. Slice into 6 slices and serve with extra maple syrup and butter, if desired.