Sheet Pan Pancakes
Top these delicious sheet pan pancakes with maple syrup, butter, whipped cream, and fresh fruits and berries for a really over-the-top special breakfast.
Ingredients
- 3¼ cups of your favorite pancake mix
- 3 cups milk
- 3 eggs, slightly beaten
- 4 tablespoons sugar
- 2 teaspoons vanilla extract
- 3 tablespoons butter, melted
- 8-10 fresh strawberries, sliced
- 1½ cups fresh blueberries
Instructions
- Preheat the oven to 425°F.
- 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.
Notes
- Make the batter ahead of time and store it in the fridge so that you can whip up these tasty pancakes on a busy weekday morning.
- Sheet pan pancakes are a fantastic way to make pancakes for a crowd, and you can even make different types of pancakes in one pan. Sprinkle different toppings onto different areas of the pancake sheet. You might want to make one section blueberry and strawberry while another section is plain, and the last section is strawberry and chocolate chips. Get creative!
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pancakes as the suggested baking time approaches.
Nutrition
Sodium: 131mgCalcium: 87mgVitamin C: 4mgVitamin A: 188IUSugar: 5gFiber: 1gPotassium: 112mgCholesterol: 44mgCalories: 101kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 5gProtein: 3gCarbohydrates: 11gIron: 1mg