Sheet Pan Berry Pancakes
Easy-to-make fluffy sheet pan pancakes loaded with mixed berries, perfect for family breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup mixed berries (e.g., blueberries, raspberries, strawberries)
Instructions
- Preheat the oven to 425°F (220°C) and grease a sheet pan.
- Whisk together the flour, sugar, baking powder, and salt until combined.
- Mix the milk, eggs, melted butter, and vanilla extract in another bowl.
- Combine the wet and dry ingredients, folding gently until just mixed.
- Prepare the batter in the sheet pan and sprinkle the mixed berries on top.
- Bake for about 15-20 minutes or until golden brown.
- Slice into squares, let cool slightly, and serve warm.
Notes
These pancakes can be stored in an airtight container in the fridge for up to three days. They also freeze well.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Find it online: https://doughgirlbylea.com/sheet-pan-berry-pancakes/