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Berry Sheet Pan Pancakes

Enjoy fluffy, berry-filled pancakes baked to perfection in a sheet pan, perfect for busy mornings or feeding a crowd.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 2 tablespoons sugar Adjust based on sweetness preference.
  • 1 tablespoon baking powder Make sure it's fresh for best rise.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk or dairy-free alternative Almond milk can be used for dairy-free option.
  • 2 large eggs For vegan option, substitute with flaxseed meal or egg replacer.
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil
Add-ins
  • 1/2 cup mixed berries (fresh or frozen) Can substitute with blueberries, strawberries, or raspberries.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a sheet pan.
  2. In a large bowl, mix together the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
  4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
  5. Gently fold in the mixed berries.
Baking
  1. Pour the batter into the prepared sheet pan evenly.
  2. Bake for 15-20 minutes or until a toothpick comes out clean.
Serving
  1. Allow to cool slightly, cut into squares, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual pieces wrapped in plastic wrap.