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Berry Sheet Pan Pancakes

Berry Sheet Pan Pancakes are a delicious and easy breakfast or brunch option, perfect for feeding a crowd. They are baked in a sheet pan filled with colorful berries for natural sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Ensure correct measurement for best results.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk (or dairy-free alternative) Use almond milk for dairy-free version.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil
Mix-ins
  • 1/2 cup mixed berries (fresh or frozen) If using frozen berries, do not thaw.

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.
  3. Allow to cool slightly, cut into squares, and serve warm.

Notes

Best served warm with maple syrup, powdered sugar, or yogurt. Can be customized with nuts or chocolate chips.