Berry Sheet Pan Pancakes
why make this recipe
Berry Sheet Pan Pancakes are a fun and easy way to enjoy pancakes without the hassle of flipping each one separately. This recipe is perfect for busy mornings or when feeding a crowd. The use of a sheet pan allows you to whip up a large batch in no time. Plus, the addition of mixed berries adds natural sweetness and a burst of flavor, making these pancakes a delicious treat for any breakfast table.
how to make Berry Sheet Pan Pancakes
Ingredients:
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mixed berries (fresh or frozen)
- 2 tablespoons melted butter or coconut oil
Directions:
- Preheat the oven to 350°F (175°C) and grease a sheet pan.
- In a large bowl, mix together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Gently fold in the mixed berries.
- Pour the batter into the prepared sheet pan evenly.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow to cool slightly, cut into squares, and serve warm. Enjoy!
how to serve Berry Sheet Pan Pancakes
Serve Berry Sheet Pan Pancakes warm, cut into squares. You can top them with a drizzle of maple syrup, a dollop of whipped cream, or additional fresh berries. They make a great breakfast or a sweet snack anytime throughout the day.
how to store Berry Sheet Pan Pancakes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual pieces. Just wrap them well in plastic wrap and store in a freezer bag. When you’re ready to enjoy, simply reheat in the microwave or toaster.
tips to make Berry Sheet Pan Pancakes
- Make sure your baking powder is fresh for the best rise.
- Feel free to adjust the sugar based on your preference for sweetness.
- For a dairy-free option, use almond milk or any other dairy-free milk alternative.
- Experiment with different types of berries or even add chocolate chips for extra flavor.
variation
You can customize these pancakes by adding nuts or switching up the berries based on what’s available. Use blueberries, strawberries, or raspberries individually or in combination to suit your taste.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour for the gluten-free flour if you don’t need a gluten-free option.
Can I make these pancakes vegan?
Yes! To make them vegan, use a plant-based milk and substitute the eggs with flaxseed meal or a commercial egg replacer.
How do I know when the pancakes are done?
The pancakes are done when a toothpick inserted in the center comes out clean. They should also be lightly golden on top.
Berry Sheet Pan Pancakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a sheet pan.
- In a large bowl, mix together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Gently fold in the mixed berries.
- Pour the batter into the prepared sheet pan evenly.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow to cool slightly, cut into squares, and serve warm.
