Triple Berry Sheet Pan Pancakes

6
Servings
10m
Prep Time
18m
Cook Time
28m
Ready In


"This is out of a local grocery store magazine...you can forget flipping pancakes...everyone gets to eat warm cakes including the cook..."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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