Easy sheet pan pancakes loaded with fresh berries and topped with cinnamon sugar. Perfect for feeding a crowd at breakfast or brunch without the hassle of flipping individual pancakes.

american

Nutrition

Provides carbohydrates from flour and natural sugars, moderate protein from eggs and buttermilk, with added fiber and antioxidants from berries.

Calories	190 kcal
Energy	795 kJ
Protein	5 g
Total Fat	4 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	0 g
Monounsaturated Fat	1 g
Cholesterol	35 mg
Carbohydrate	35 g
Sugars	7 g
Dietary Fibre	2 g
Sodium	267 mg

*per serving

VegetarianHalalKosherNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

bakingbrunchbreakfastoven and roastingfamily friendly

Berry Buttermilk Sheet Pan Pancakes

The Beach House Kitchen (MaryAnn Dwyer)

12

Name: Berry Buttermilk Sheet Pan Pancakes — Tasty Bites
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 12 servings
Ingredients: Cinnamon Sugar Topping; 1 tablespoon Sugar (granulated); 0.125 teaspoon Cinnamon (ground); Pancake; 2 cup Buttermilk; 2 large Eggs (beaten); 4 tablespoon Butter (melted and divided); 2 cup Flour (all-purpose); 0.25 cup Sugar (granulated); 2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 0.5 teaspoon Salt; 1 cup Blueberries; 1 cup Strawberries (hulled and sliced)

servings

0

per serve

0

minutes

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Ingredients

Cinnamon Sugar Topping

1 tablespoon Sugar granulated

0.125 teaspoon Cinnamon ground

Pancake

2 cup Buttermilk

2 large Eggs beaten

4 tablespoon Butter melted and divided

2 cup Flour all-purpose

0.25 cup Sugar granulated

2 teaspoon Baking Powder

1 teaspoon Baking Soda

0.5 teaspoon Salt

1 cup Blueberries

1 cup Strawberries hulled and sliced

Equipment

Rubber spatula

Rimmed Baking Sheet

Pastry brush

Small bowl

Large bowl

Oven

Medium bowl

Whisk

Instructions

Cinnamon Sugar Topping
In a small bowl, combine sugar and cinnamon. Stir until well combined.

Pancake
Preheat oven to 400 degrees. Spray an 11x17-inch rimmed baking sheet with nonstick cooking spray. Set aside.

In a medium bowl, whisk buttermilk, eggs and two tablespoons of the melted butter until well combined.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. With a rubber spatula, add the buttermilk mixture. Stir until just combined. There should still be lumps. Gently fold in the blueberries.

Pour the batter into the prepared pan and spread evenly. Sprinkle with the sliced strawberries.

Bake until golden brown and puffy, about 11-12 minutes. The pancake should feel springy in the middle when you press with your finger. Remove from the oven and brush with remaining two tablespoons of melted butter, then sprinkle with the cinnamon sugar. Broil for about one minute until golden brown on top. Watch carefully so as not to burn.

Remove from oven and cut into 12 squares. Serve immediately with syrup.