Sheet Pan Pancakes

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8 Tbsp unsalted butter, melted, divided
2 1/2 cups (354g) all-purpose flour (scoop and level to measure), plus 1 Tbsp for dusting pan
1/4 cup (50g) granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 large eggs
2 1/2 cups low-fat buttermilk
1 tsp vanilla extract

Preheat oven to 425 degrees. Brush an 18 by 13-inch rimmed baking sheet with 2 Tbsp melted butter, then dust baking sheet with 1 Tbsp flour and shake to coat. Set aside.
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of mixture.
Crack eggs in a separate large mixing bowl. Whisk the eggs together then add in buttermilk and vanilla extract and mix.
While whisking pour in 5 Tbsp melted butter and mix well (it will clump up a little that’s fine).
Pour buttermilk mixture into flour mixture and whisk until combined, batter should be slightly lumpy (don’t over-mix or pancakes won’t be as fluffy).
Right away pour batter into prepared baking sheet and spread into an even layer using a spatula.
Bake in preheated oven until baked through (a toothpick should come out clean), about 15 to 18 minutes (note that each oven browns differently if your oven didn’t get a golden brown top you can remove then adjust oven rack closer to broiler, preheat broiler and let it toast just very briefly keeping a close eye on it).
Brush remaining 1 Tbsp melted butter over top, cut into squares and serve warm with maple syrup or other desired topping of choice.

Sheet Pan Pancakes#