Berry Sheet Pan Pancakes
Berry Sheet Pan Pancakes are a delicious and easy way to make a big batch of pancakes for a crowd. This recipe is perfect for breakfast or brunch, and it’s a great way to use up any leftover berries. The pancakes are light and fluffy, and they’re packed with flavor thanks to the addition of fresh or frozen berries.
This recipe is also a great option for busy weeknights. You can make a big batch of pancakes in advance and then reheat them in the morning. This is a great way to save time and energy, and it’s also a great way to ensure that everyone in your family gets a delicious and healthy breakfast.
Tips for Making Berry Sheet Pan Pancakes
- Use fresh or frozen berries. If using frozen berries, be sure to thaw them before adding them to the batter.
- Don’t overmix the batter. Overmixing will make the pancakes tough.
- Use a non-stick baking sheet for easy cleanup.
- Serve the pancakes with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Berry Sheet Pan Pancakes are a delicious and versatile breakfast option. They’re easy to make, and they’re perfect for feeding a crowd. So next time you’re looking for a quick and easy breakfast idea, give this recipe a try!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbs sugar
- 3/4 tsp ground cinnamon
- 3 large eggs, lightly beaten
- 3 cups buttermilk
- 2 Tbsp unsalted butter melted.
- 1/2 Tbs vanilla
- 1/8 cup pure maple syrup
- 3 cups fresh or frozen blueberries, raspberries, and or sliced strawberries divided
- 3 Tbsp powdered sugar (for dusting on top)
- Maple syrup or syrup of choice (to serve)
Instructions
1 – Preheat the oven to 400 degrees F. Coat a 18×13 inch baking pan (sheet pan) with cooking spray and line the bottom of the pan with parchment paper.
2 – In a large bowl whisk together flour, baking powder, baking soda, salt, sugar and cinnamon
3 – In a medium bowl whisk together eggs, buttermilk, vanilla, maple syrup and unsalted butter.
4 – Stir the buttermilk mixture into the flour mixture just until combined, you will still see some pockets of flour in the batter. Gently fold in 2 cups of berries into the batter. Pour the batter into the prepared baking pan and spread evenly.
5 – Arrange remaining berries on top of the batter then bake in the oven until the edges are golden brown and a toothpick comes out clean, about 25 minutes. Cool the pancakes in the pan for about 10 minutes then sift powdered sugar over the pancakes.
6- Cut into 12 equal squares and serve with additional syrup or toppings of choice.
Notes
- Apples or pears, peeled, cored and chopped
- Cherries that are pitted either fresh or frozen
- Peaches or nectarines peeled and chopped either fresh or frozen.
Keywords: Breakfast, Brunch, Pancakes, Buttermilk, Berries, Sheet Pan
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