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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.