Baked Pancake Recipe
Sheet Pan Pancakes are the perfect way to make pancakes for a crowd. An EASY breakfast to make where everyone is served at the same time. Less time and feeds a crowds, a great way to serve pancakes without the hassle.
Ingredients
- 2 cups flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ¼ cups whole milk
- ¼ cup butter (melted)
- 1 cup berries
Instructions
- Preheat oven to 425º. Spray a 9 X 13 inch sheet pan with cooking spray.
- Whisk together flour, brown sugar, baking powder and salt. Whisk in eggs, milk and butter until combined. Fold in berries and pour into prepared pan.
- Bake for 15-18 minutes until toothpick comes out clean.
- You can add chocolate chips or berries or do half and half.
Video
Barbara's Notes + Tips
- If you don't have a ¼ sheet pan, use aluminum foil to divide a larger sheet pan in half.
- To store leftovers, let cool to room temperature. Refrigerate between layers of parchment. Warm up for 10 seconds in the microwave or in the oven for 10 minutes at 350º.
- To freeze leftovers, let cool and place between layers of parchment paper. Let come to room temperature and warm in microwave or oven.
- Be creative with your topping, try berries, chocolate chips, bananas, nuts, coconut, or anything you would typically enjoy with pancakes. Press the toppings into the pancake batter.
Nutrition
Calories: 321kcal | Carbohydrates: 47g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 213mg | Potassium: 360mg | Fiber: 2g | Sugar: 14g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2mg
