Description
Fluffy, oven-baked pancakes made in a sheet pan, topped with fresh strawberries, blueberries, and a sweet cinnamon sugar crust. Perfect for an easy and crowd-pleasing breakfast.
Ingredients
Units
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- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter
- 1/2 cup sliced strawberries
- 1/4 cup blueberries
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1/2 tablespoon cinnamon (for topping)
- 2 tablespoons melted butter (for topping)
- 2 tablespoons honey
Instructions
- Preheat oven to 425°F. Line a 9×13 inch sheet pan with parchment paper and place it in the oven to preheat.
- In a large bowl, whisk together flour, brown sugar, salt, cinnamon, baking powder, and baking soda.
- In a separate bowl, whisk eggs, buttermilk, vanilla extract, and melted butter until combined.
- Pour wet ingredients into dry and gently mix until just combined. Do not overmix.
- Carefully remove hot sheet pan from oven and pour the batter in. Spread evenly.
- Top with strawberries and blueberries. Mix granulated sugar with 1/2 tablespoon cinnamon and sprinkle over the top.
- Bake for 12–15 minutes or until golden and set.
- Brush with melted butter and drizzle with honey. Let cool slightly, slice into squares, and serve warm.
Notes
- Preheating the pan gives a crisp bottom crust.
- Use parchment for easy removal and cleanup.
- Let batter rest for fluffier pancakes.
- Try with seasonal fruit for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg