Berry Sheet Pan Pancakes
why make this recipe
Berry Sheet Pan Pancakes are a fantastic option for breakfast or brunch. They are easy to make and can feed a crowd, making them perfect for family gatherings or weekend mornings. The best part is you bake them all at once on a sheet pan instead of flipping individual pancakes. Plus, they are filled with delicious, colorful berries that add natural sweetness and flavor.
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
Berry Sheet Pan Pancakes are best served warm. You can serve them on a plate and drizzle with maple syrup, a sprinkle of powdered sugar, or a dollop of yogurt. Adding extra fresh berries on top can make it even more enticing!
how to store Berry Sheet Pan Pancakes
To store leftover Berry Sheet Pan Pancakes, let them cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze them by wrapping individual squares in plastic wrap and placing them in a freezer bag for up to 2 months.
tips to make Berry Sheet Pan Pancakes
- Make sure to measure the flour correctly for best results.
- If using frozen berries, do not thaw them before adding to the batter; this keeps the pancakes from turning purple.
- You can add a splash of lemon zest for a refreshing twist.
- Feel free to substitute with other fruits like bananas or apples if berries aren’t available.
variation
You can easily customize your Berry Sheet Pan Pancakes by experimenting with different types of flours or sweeteners. Try adding nuts or chocolate chips for extra flavor. If you prefer a dairy-free version, use almond milk and coconut oil as a replacement.
FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you do not need a gluten-free option. The recipe will still work great!
2. How do I know when the pancakes are done?
The pancakes are done when a toothpick inserted into the center comes out clean and the edges look lightly golden.
3. Can I reheat leftover pancakes?
Yes, you can reheat them in the microwave for about 20-30 seconds. You can also warm them in the oven at a low temperature until heated through.
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.
