This is a great recipe for making many “pancakes” of different varieties all at once. Try this with your family or serve it at your next brunch!
Enjoy!!
Mixed Berry Sheet Pancakes
Ingredients
- 2 C Homemade Pancake Mix or Bisquik
- 1 T granulated sugar
- 1 1/2 C Plain yogurt
- 3/4 C milk
- 2 Lrg Eggs
- 2 tsp vanilla extract
- Cooking spray
- 1 1/2 C fresh mixed berries (blueberry, raspberry, or blackberry)
- Optional toppings: fresh berries, powdered sugar, maple syrup, honey or yogurt
Instructions
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Move the oven rack to the middle position and preheat the oven to 425 degrees F.
Spray a rimmed 18" x 13" sheet pan with cooking spray; this will keep the parchment in place.
Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sheet pan's sides.
In a medium bowl, whisk together dry ingredients. In another medium bowl, whisk together wet ingredients until thoroughly combined.
Whisk together wet and dry ingredients until just combined. Do not over mix; a few lumps are okay).
Gently fold in berries.
Pour the batter into the prepared baking sheet. Spread the batter evenly with a spatula, tap the sheet pan on the counter a couple of times to settle the batter.
Bake for 17 to 20 minutes, rotating the pan halfway through.
Allow to cool for 5 minutes in the pan then, place a large cutting board over the top of the pan and flip the pancakes onto a cutting board. Cut into 16 squares and serve immediately.
Recipe Notes
Notes
To store: Cool completely and store in an air-tight container or zip lock bag in the refrigerator for 4 days.
To freeze: Cool completely and transfer to an air-tight container or zip lock bag.
To reheat from the fridge: Place pancakes on a microwave-safe plate and microwave for 40 seconds, flipping halfway through.
To reheat from frozen: Heat on a micro
Notes
To store: Cool completely and store in an air-tight container or zip lock bag in the refrigerator 4 days.
To freeze: Cool completely and transfer to an air-tight container or zip lock bag.
To reheat from the fridge: Place pancakes on a microwave-safe plate and microwave for 40 seconds, flipping halfway through.
To reheat from frozen: Heat on a microwave-safe plate for 45 seconds, flip and cook for an additional 45 seconds or until heated through.
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Serving: 2 squares, Calories: 211kcal, Carbohydrates: 32g, Protein: 8g, Fat: 4.5g, Saturated Fat: 2.5g, Cholesterol: 57mg, Sodium: 484mg, Fiber: 2g, Sugar: 10g
Blue Smart Points: 6 Green Smart Points: 7 Purple Smart Points: 6
wave-safe plate for 45 seconds, flip and cook for an additional 45 seconds or until heated through
Will it work with frozen berries?
Yes, this will work with frozen. I find that frozen seem to make the finished pancake a little soggy, so I would use fewer is frozen and maybe increase the cooking time a little.