These Berry Buttermilk Sheet Pan Pancakes are a total game changer when it comes to making pancakes for a crowd! They’re fluffy and loaded with gorgeous summer berries!
Hello folks! How was everyone’s week? Hope everyone’s June has gotten off to a great start.
When summer rolls around it’s all about quick and easy meals here at the beach, so that’s when sheet pan meals often hit our menu.
If you missed my Sheet Pan Beef Quesadillas, you NEED to check the recipe out. It’s a super simple flavor-packed meal that’s on your table in no time and a meal I guarantee the whole family will enjoy. It’s perfect for summer when you’re entertaining and want a recipe that’s easy to throw together.
I decided to ride the sheet pan train right into the weekend with my ridiculously easy Berry Buttermilk Sheet Pan Pancakes. Trust me. You’re going to thank me. Breakfast has never been so easy!
Why You’ll Love this Recipe
No more standing over a hot stove during the hot days of summer flipping pancakes. One big sheet pan pancake and you just slice it into squares!
It’s so versatile. Not in the mood for fruit in your pancakes? Simply enjoy them plain or add some chocolate chips for the kiddos. You choose what you’re in the mood for.
Ingredients You’ll Need
- granulated sugar
- all-purpose flour
- baking powder
- baking soda
- strawberries and blueberries
First, you’ll whisk your buttermilk, eggs and two tablespoons of the melted butter until well combined.
Next up, in a large bowl, you will whisk together yourflour, sugar, baking powder, baking soda and salt. With a rubber spatula, add the buttermilk mixture. Stir until just combined. There should still be lumps. Gently fold in the blueberries.
Pour the batter into your prepared pan and spread evenly. Sprinkle with the sliced strawberries.
Bake until golden brown and puffy, about 12 minutes. The pancake should feel springy in the middle when you press with your finger. Remove from the oven and brush with remaining two tablespoons of melted butter, then sprinkle with the cinnamon sugar. Broil for about one minute until golden brown on top. Watch carefully so as not to burn.
I think we can all agree that when there’s a house full of guests and you have the chance to either stand over a hot griddle and flip pancakes one by one or make one giant pancake in a sheet pan and then cut it into 12 fabulously fluffy, fruity cakes, I think we’re all pickin’ the latter. Am I right?
Literally, minutes to whip up, loaded with fresh summer berries, sprinkled with a bit of cinnamon sugar and breakfast is served!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Berry Buttermilk Sheet Pan Pancakes
I have also made these pancakes with other combinations of fruit, like peaches and blueberries, raspberries and blueberries and even mini chocolate chips and strawberries. Pick your favorite combo!
Make sure you don’t overmix the batter. There should still be some lumps.
More Delicious Breakfast Recipes to Enjoy
Cinnamon Sugar Topping
- 1 Tbsp. granulated sugar
- 1/8 tsp. ground cinnamon
- 2 cups buttermilk
- 2 large eggs, beaten
- 4 Tbsp. butter, melted and divided
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup blueberries
- 1 cup strawberries, hulled and sliced
Cinnamon Sugar Topping
- In a small bowl, combine sugar and cinnamon. Stir until well combined.
- Preheat oven to 400 degrees. Spray an 11x17-inch rimmed baking sheet with nonstick cooking spray. Set aside.
- In a medium bowl, whisk buttermilk, eggs and two tablespoons of the melted butter until well combined.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. With a rubber spatula, add the buttermilk mixture. Stir until just combined. There should still be lumps. Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly. Sprinkle with the sliced strawberries.
- Bake until golden brown and puffy, about 11-12 minutes. The pancake should feel springy in the middle when you press with your finger. Remove from the oven and brush with remaining two tablespoons of melted butter, then sprinkle with the cinnamon sugar. Broil for about one minute until golden brown on top. Watch carefully so as not to burn.
- Remove from oven and cut into 12 squares. Serve immediately with syrup.