Sheet Pan Pancakes with Berry Swirl

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh mixed berries
• 2 tablespoons sugar

Steps

1. 1 Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. 2 Whisk together flour, baking powder, salt, and 1 tablespoon sugar in a large bowl.
3. 3 In another bowl, mix milk, egg, melted butter, and vanilla extract. Gently fold into dry ingredients until just combined.
4. 4 Pour batter onto prepared sheet pan, spreading into an even layer.
5. 5 Scatter berries over the top and sprinkle with 2 tablespoons sugar.
6. 6 Bake for 12-15 minutes, until edges are set and top is golden.
7. 7 Slice into squares and serve warm.

Equipment

• Sheet pan
• Parchment paper
• Mixing bowls
• Whisk

Variations

• Add a sprinkle of cinnamon to the batter for extra spice.
• Swirl in some chocolate chips for a decadent treat.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute oil for butter if preferred.

Pairings

• Fresh fruit salad
• Hot coffee or tea

Nutrition

Tips

• For extra sweetness, drizzle with honey or maple syrup before serving.
• Use any combination of your favorite berries for the swirl.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or conventional oven for best results.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with crispy bacon for a complete breakfast.

FAQ