Mixed Berry Sheet Pancakes

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

Course Breakfast
Cuisine American
Keyword Pancake
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 211 kcal
Author Leandra Witchwood

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

  1. 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

 

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