Description
Bake a delicious and easy pancake breakfast for a crowd with this simple sheet pan pancake recipe. Swirl in your favorite berries for a burst of flavor and beautiful presentation.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups milk
- 1/4 cup melted butter, plus more for greasing
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen berries (such as blueberries, raspberries, or a mix)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking sheet with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- Pour the batter evenly into the prepared baking sheet.
- Scatter the berries over the top of the batter. Gently swirl them into the batter using a knife or skewer, creating a marbled effect.
- Bake for 15-20 minutes, or until the pancake is puffed and golden brown.
- Let cool slightly before cutting into squares and serving.
Notes
- Feel free to use any berries you like!
- For extra sweetness, you can drizzle with maple syrup or dust with powdered sugar.
- This recipe is great for feeding a crowd or for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300
- Sugar: Approx. 15g
- Sodium: Approx. 400mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 2g
- Protein: Approx. 10g
- Cholesterol: Approx. 70mg