Quick Sheet Pan Pancakes

Preheat the oven to 425°F. Generously grease a half-size (13x9”) baking sheet with cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

In a separate medium bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract.

Add the wet ingredients to the dry and whisk just until combined. (The batter should be lumpy.) Pour the batter into the prepared baking sheet, spreading it into an even layer.

Sprinkle preferred toppings atop the batter (optional).

Bake the pancakes until they are golden brown on top and a toothpick inserted comes out clean, 15 to 20 minutes.

Remove the pancakes from the oven and let them cool slightly before slicing and serving with maple syrup.

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