Sheet Pan Pancakes
Top these delicious pancakes with maple syrup, butter, whipped cream, and fresh fruits and berries for a really over-the-top special breakfast.
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast
Cuisine American
Servings 22
Calories 101 kcal
- 3 1/4 cup your favorite pancake mix
- 3 cup milk
- 3 eggs slightly beaten
- 4 tbsp sugar
- 2 tsp vanilla extract
- 3 tbsp butter melted
- 8-10 fresh strawberries sliced
- 1 1/2 cup fresh blueberries
Preheat oven to 425 degrees.
Line a standard 13 x 18 baking sheet or cookie sheet with parchment paper or aluminum foil. Lightly spray the lined baking sheet.
Rinse the fresh fruit and pat dry. Set the fruit aside.
In a large mixing bowl whisk together the pancake mix, milk, slightly beaten eggs, vanilla extract, melted butter, and sugar. Mix until the batter is smooth.
Pour the batter into the lined and lightly sprayed baking sheet.
Evenly sprinkle the berries on top of the batter.
Bake for 15 minutes or until the top is lightly golden.
Serve while warm. Top of baked pancakes with you favorite pancake toppings.
Calories: 101kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 43mgSodium: 134mgPotassium: 105mgFiber: 1gSugar: 5gVitamin A: 188IUVitamin C: 4mgCalcium: 84mgIron: 1mg