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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