A fluffy oven-baked sheet-pan pancake studded with strawberries, served with homemade strawberry syrup and a luscious cream cheese whipped cream topping.
american
Nutrition
Provides moderate amounts of protein and calcium from dairy and eggs but is high in refined carbohydrates, added sugars, and saturated fat from butter and cream cheese.
21% of daily energy
56 g
Carbs
57% kcal
16 g
Total fat
36% kcal
7.3 g
Protein
7% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingbrunchbreakfastfamily friendly
Strawberries and Cream Sheet-Pan Pancake
Serious Eats (Laila Ibrahim)
8
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
18- by 13-inch rimmed baking sheet
Oven
Medium saucepan
Large bowl
Medium bowl
Whisk
Rubber spatula
Slotted spoon
Wooden pick
Electric hand mixer
Instructions
1
Adjust oven rack to middle position. Preheat oven to 425°F (220°C). Coat an 18- by 13-inch rimmed baking sheet with cooking spray.
2
In a medium saucepan, add strawberries, 6 tablespoons (75 g) granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release their juices and soften, about 12 minutes. Remove from the heat and stir in 1/4 teaspoon salt. Let cool to room temperature, about 30 minutes.
3
Meanwhile, in a large bowl, whisk flour, baking powder, baking soda, 1 teaspoon salt, and remaining 1/2 cup granulated sugar.
4
In a medium bowl, whisk buttermilk, eggs, melted butter, and 2 teaspoons vanilla extract until well combined. Add buttermilk mixture to flour mixture and stir gently until just combined. (Batter should remain lumpy with a few remaining streaks of flour.) Allow batter to rest for 10 to 15 minutes.
5
Using a slotted spoon, remove about 1/2 cup (120 ml) cooked berries from juices and transfer to batter; fold to combine. Pour batter into prepared baking sheet and spread into an even layer with a rubber spatula. If needed, using a spoon or rubber spatula, spread berries around in batter to disperse evenly. Reserve remaining berries with syrup for serving.
6
Bake until pancake is puffed and golden brown and a wooden pick inserted in the center comes out clean, about 20 minutes. Allow pancake to slightly cool, about 5 minutes.
7
For the Whipped Cream:
While pancake cooks and cools, in a medium bowl, beat remaining 6 tablespoons heavy cream until medium-stiff peaks form, 1 to 2 minutes. In a separate large bowl, combine cream cheese, powdered sugar, 2 tablespoons (30 ml) heavy cream, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt, and with an electric hand-mixer, beat on medium speed until smooth. Fold whipped cream into cream cheese mixture with a rubber spatula until combined and fluffy.
While pancake cooks and cools, in a medium bowl, beat remaining 6 tablespoons heavy cream until medium-stiff peaks form, 1 to 2 minutes. In a separate large bowl, combine cream cheese, powdered sugar, 2 tablespoons (30 ml) heavy cream, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt, and with an electric hand-mixer, beat on medium speed until smooth. Fold whipped cream into cream cheese mixture with a rubber spatula until combined and fluffy.
8
To Serve:
Dust pancake evenly with powdered sugar. Slice into squares and serve warm, topped with pats of butter, whipped cream mixture, and reserved cooked berries along with their syrup.
Dust pancake evenly with powdered sugar. Slice into squares and serve warm, topped with pats of butter, whipped cream mixture, and reserved cooked berries along with their syrup.
Strawberries and Cream Sheet-Pan Pancake
Serious Eats (Laila Ibrahim)
8
servings
0
per serve
0
minutes
A fluffy oven-baked sheet-pan pancake studded with strawberries, served with homemade strawberry syrup and a luscious cream cheese whipped cream topping.
american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
18- by 13-inch rimmed baking sheet
Oven
Medium saucepan
Large bowl
Medium bowl
Whisk
Rubber spatula
Slotted spoon
Wooden pick
Electric hand mixer
Instructions
1
Adjust oven rack to middle position. Preheat oven to 425°F (220°C). Coat an 18- by 13-inch rimmed baking sheet with cooking spray.
2
In a medium saucepan, add strawberries, 6 tablespoons (75 g) granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release their juices and soften, about 12 minutes. Remove from the heat and stir in 1/4 teaspoon salt. Let cool to room temperature, about 30 minutes.
3
Meanwhile, in a large bowl, whisk flour, baking powder, baking soda, 1 teaspoon salt, and remaining 1/2 cup granulated sugar.
4
In a medium bowl, whisk buttermilk, eggs, melted butter, and 2 teaspoons vanilla extract until well combined. Add buttermilk mixture to flour mixture and stir gently until just combined. (Batter should remain lumpy with a few remaining streaks of flour.) Allow batter to rest for 10 to 15 minutes.
5
Using a slotted spoon, remove about 1/2 cup (120 ml) cooked berries from juices and transfer to batter; fold to combine. Pour batter into prepared baking sheet and spread into an even layer with a rubber spatula. If needed, using a spoon or rubber spatula, spread berries around in batter to disperse evenly. Reserve remaining berries with syrup for serving.
6
Bake until pancake is puffed and golden brown and a wooden pick inserted in the center comes out clean, about 20 minutes. Allow pancake to slightly cool, about 5 minutes.
7
For the Whipped Cream:
While pancake cooks and cools, in a medium bowl, beat remaining 6 tablespoons heavy cream until medium-stiff peaks form, 1 to 2 minutes. In a separate large bowl, combine cream cheese, powdered sugar, 2 tablespoons (30 ml) heavy cream, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt, and with an electric hand-mixer, beat on medium speed until smooth. Fold whipped cream into cream cheese mixture with a rubber spatula until combined and fluffy.
While pancake cooks and cools, in a medium bowl, beat remaining 6 tablespoons heavy cream until medium-stiff peaks form, 1 to 2 minutes. In a separate large bowl, combine cream cheese, powdered sugar, 2 tablespoons (30 ml) heavy cream, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt, and with an electric hand-mixer, beat on medium speed until smooth. Fold whipped cream into cream cheese mixture with a rubber spatula until combined and fluffy.
8
To Serve:
Dust pancake evenly with powdered sugar. Slice into squares and serve warm, topped with pats of butter, whipped cream mixture, and reserved cooked berries along with their syrup.
Dust pancake evenly with powdered sugar. Slice into squares and serve warm, topped with pats of butter, whipped cream mixture, and reserved cooked berries along with their syrup.
dessertbakingbrunchbreakfastfamily friendly
Nutrition
Provides moderate amounts of protein and calcium from dairy and eggs but is high in refined carbohydrates, added sugars, and saturated fat from butter and cream cheese.
21% of daily energy
56 g
Carbs
57% kcal
16 g
Total fat
36% kcal
7.3 g
Protein
7% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
