Berry Sheet Pan Pancakes

Why Make This Recipe

Berry Sheet Pan Pancakes are a delicious and simple way to enjoy breakfast. They are easy to make and perfect for feeding a crowd or meal prepping for the week. You can get a stack of pancakes without standing over the stove flipping each one. Plus, they are gluten-free and filled with fresh or frozen berries, making them a tasty and healthy option.

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:

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.
6. Pour the batter into the prepared sheet pan evenly.
7. Bake for 15-20 minutes or until a toothpick comes out clean.
8. Allow to cool slightly, cut into squares, and serve warm. Enjoy!

How to Serve Berry Sheet Pan Pancakes

Serve Berry Sheet Pan Pancakes warm, straight out of the oven. You can enjoy them plain or top them with maple syrup, yogurt, or a sprinkle of powdered sugar. Adding more berries on top can also make it extra special.

How to Store Berry Sheet Pan Pancakes

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They will last for up to 2 months in the freezer.

Tips to Make Berry Sheet Pan Pancakes

• Make sure to measure the flour correctly for the best results.
• If using frozen berries, do not thaw them. Just fold them in straight from the freezer to avoid a soggy batter.
• Customize the flavor by adding spices like cinnamon or nutmeg to the dry ingredients.

Variation

You can easily change up this recipe by using different fruits. Sliced bananas, chocolate chips, or nuts can also be good additions. Feel free to experiment for your favorite combination!

FAQs

1. Can I use regular flour instead of gluten-free flour?
   Yes, you can use regular all-purpose flour if you don’t need the recipe to be gluten-free.

2. Can I make these pancakes dairy-free?
   Absolutely! You can replace the milk with any dairy-free alternative like almond, oat, or soy milk.

3. How do I know when the pancakes are done baking?
   They are done when a toothpick inserted in the center comes out clean, and the edges look lightly golden.

Berry Sheet Pan Pancakes

A quick and easy breakfast option that allows you to enjoy delicious pancakes baked in the oven, perfect for feeding a crowd and great for meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup gluten-free all-purpose flour Make sure to measure correctly for best results.
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup milk or dairy-free alternative
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or coconut oil

Add-ins

• 1/2 cup mixed berries Use fresh or frozen; do not thaw frozen berries.

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.
6. Pour the batter into the prepared sheet pan evenly.

Baking

1. Bake for 15-20 minutes or until a toothpick comes out clean.
2. Allow to cool slightly, cut into squares, and serve warm.

Notes

Serve warm with maple syrup, yogurt, or powdered sugar. You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.