Mini Sheet Pan Pancakes

• 2 Tbsp unsalted butter, melted and cooled + more for prepping pan
• 1 cup buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/8 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• Optional Toppings: Fruit, chocolate chips, peanut butter, yogurt, etc. See directions for ideas!

Preheat oven to 400° F. Melt 2 tablespoons unsalted butter in a small microwave-safe bowl. Let it cool.

Place buttermilk, egg, vanilla extract, and cooled melted butter in a large bowl and whisk until combined. Add flour, brown sugar, baking powder, baking soda, and salt. Fold in with a spatula until the dry ingredients are incorporated (there may be some small lumps).

Prepare two Eighth Sheet Pans with a thin layer of melted butter using a pastry brush to evenly coat. Parchment paper can also be used if desired. Divide batter evenly into the prepared baking sheets and smooth into even layers. Add your desired toppings on top (see recommendations below). Place both sheets in oven and bake until the pancakes are a lightly golden and spring back when touched, about 10-15 minutes.

Cool in pan for 5-10 minutes and carefully cut into squares for serving (a plastic spatula with a straight edge works great. We do not recommend cutting with knife in the pan). Top with warm maple syrup or dust with powdered sugar or cinnamon if desired.

Note: These can easily be stored in the freezer. Cut into squares and freeze for later!

Topping Combos:

• Sliced strawberries and chocolate chips
• Sliced Bananas and blueberries
• Swirl in peanut butter into pancake batter with fruit topping
• Bacon Pieces (recommend cooking ahead of time)