Name: Sheet Pan Apple Cinnamon Pancakes With Brown Sugar Fall
Cook time: 40 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 1 1/2 cups buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 2 medium Granny Smith apples, thinly sliced; 1/3 cup light brown sugar, packed; 2 tablespoons melted butter (for the topping)

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 medium Granny Smith apples, thinly sliced
1/3 cup light brown sugar, packed
2 tablespoons melted butter (for the topping)

Instructions

Preheat your oven to 425°F (220°C). Generously grease a 13×18-inch rimmed baking sheet (half-sheet pan) with butter or non-stick cooking spray. For extra insurance, you can line the bottom with parchment paper, leaving a small overhang on the sides to easily lift the pancakes out later.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and half of the ground cinnamon. Ensure there are no large clumps of flour to keep the batter smooth and airy.
In a separate medium bowl, whisk the buttermilk, eggs, 1/4 cup melted butter, and vanilla extract until well combined. The buttermilk provides a classic tang and reacts with the leavening agents to create those essential bubbles for fluffiness.
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. It is okay if there are a few small lumps; overmixing will lead to tough, rubbery pancakes. Pour the batter onto the prepared sheet pan and spread it evenly to the edges with a spatula.
Toss the thinly sliced apples with the remaining cinnamon, brown sugar, and the 2 tablespoons of melted butter in a small bowl. Arrange the apple slices in neat rows or a rustic pattern over the top of the batter. Sprinkle any leftover brown sugar mixture from the bowl over the surface.
Place the pan in the center of the oven and bake for 20 to 25 minutes. The pancakes are done when the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let rest for 5 minutes before slicing into squares.

Cook Time: 40 minutes