Triple Berry Sheet Pan Pancakes
Recipe: #38693
May 14, 2022
"This is out of a local grocery store magazine...you can forget flipping pancakes...everyone gets to eat warm cakes including the cook..."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (504.9 g)
- Calories 807.6
- Total Fat - 18.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 611.6 mg
- Sodium - 488.2 mg
- Total Carbohydrate - 141.6 g
- Dietary Fiber - 1.4 g
- Sugars - 54.7 g
- Protein - 23.4 g
- Calcium - 198.5 mg
- Iron - 3.1 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425°F.
Step 2
Grease a rimmed sheet pan and set aside. In a large bowl, gently whisk pancake mix, eggs, milk, vanilla and cinnamon until just combined; some lumps are okay.
Step 3
Pour batter onto sheet pan, using a spatula to evenly distribute batter. Scatter mixed berries over top.
Step 4
Bake until the pancake is light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
Step 5
Cut pancake into squares and serve warm with maple syrup, confectioners sugar and berries, if desired.
Step 6
Store leftovers up to 5 days in the fridge or 3 months in the freezer.
Tips
No special items needed.
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