Easy Sheet Pan Pancakes
Easy sheet pan pancakes baked in the oven with fresh berries; no flipping required! Feed the whole family fluffy, golden pancakes in just 20 minutes.
Pin Share Print Servings: 8
Calories: 285kcal
Cost: $6.50
Equipment
- Large sheet pan (18x13 inch with sides)
- Mixing bowls (One large, one medium)
- Whisk (For combining ingredients)
- Measuring cups (Various sizes needed)
- Measuring spoons (For small amounts)
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 ¾ cups whole milk
- ¼ cup sour cream - Secret ingredient for fluffiness
- ¼ cup butter - Melted, plus extra for pan
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries - Optional
- 1 cup sliced strawberries - Optional
- ½ cup fresh raspberries - Optional
Instructions
- Oven to 425°F and butter sheet pan
- Combine dry ingredients in large bowl
- Beat eggs, add milk, sour cream, butter, vanilla
- Pour wet into dry, stir until just combined
- Batter into hot buttered pan, add berries
- 15-18 minutes until golden and springs back
- 3 minutes before cutting into squares
- With maple syrup and toppings
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1square | Calories: 285kcal (14%) | Carbohydrates: 42g (14%) | Protein: 8g (16%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 65mg (22%) | Sodium: 420mg (18%) | Potassium: 180mg (5%) | Fiber: 3g (13%) | Sugar: 12g (13%) | Vitamin A: 320IU (6%) | Vitamin C: 15mg (18%) | Calcium: 180mg (18%) | Iron: 2mg (11%)