Description
Delicious berry sheet pan pancakes that are quick to make and perfect for a crowd!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter
- 1/2 cup sliced strawberries
- 1/4 cup blueberries
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1/2 tablespoon cinnamon (for topping)
- 2 tablespoons melted butter (for topping)
- 2 tablespoons honey
Instructions
- Preheat oven to 425°F. Line a 9×13 inch sheet pan with parchment paper and place it in the oven to preheat.
- In a large bowl, whisk together flour, brown sugar, salt, cinnamon, baking powder, and baking soda.
- In a separate bowl, whisk eggs, buttermilk, vanilla extract, and melted butter until combined.
- Pour wet ingredients into dry and gently mix until just combined. Do not overmix.
- Carefully remove hot sheet pan from oven and pour the batter in. Spread evenly.
- Top with strawberries and blueberries. Mix granulated sugar with 1/2 tablespoon cinnamon and sprinkle over the top.
- Bake for 12–15 minutes or until golden and set.
- Brush with melted butter and drizzle with honey. Let cool slightly, slice into squares, and serve warm.
Notes
- Perfect for breakfast or brunch.
- Can use other berries based on preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 8g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg