butter, pure maple syrup, whipped cream and berries for serving
Instructions
Preheat oven to 400 degrees and line a 18 x 13 sheet pan with parchment paper.
In a medium bowl whisk together the flour, sugar, baking powder, baking soda and salt.
Whisk together the buttermilk, eggs, vanilla and melted butter until combined in a large bowl.
Stir in the dry ingredients until combined. Try not to over mix.
Pour the batter into the prepared sheet pan and spread it out evenly. Bang the pan on the kitchen counter to remove air bubbles and to ensure its evenly distributed in the pan.
Bake for 10 minutes or until golden brown.
Slice pancakes into 12 pieces using a pizza cutter, being careful not to cut into your pan. Serve immediately with pure maple syrup, and all of your favorite pancake toppings.
Notes
If you don't have buttermilk on hand you can make your own by adding a tablespoon of vinegar to milk and allowing it to sit for about 5 minutes and it turns into buttermilk!
Every oven is different in terms of temperature. You may have to adjust the cooking time. If you want more browning you can brush the top of the pancakes with melted butter and broil for a few seconds but stay close by to ensure it doesn't burn!
There are so many delicious toppings you can add to these pancakes in addition to pure maple syrup, like whipped cream, berries, nut butter, and caramel sauce.
You can also bake toppings like berries and chocolate chips right into the pancakes if you prefer.
Prepare toppings while the pancakes are baking so that you can serve the pancakes hot out of the oven and everything else is ready!
storage
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They are best eaten the day they are made but can be reheated in the microwave if desired.