These Berry Buttermilk Sheet Pan Pancakes are a total game changer when it comes to making pancakes for a crowd!
- 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
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In a small bowl, combine sugar and cinnamon. Stir until well combined.
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Preheat oven to 400 degrees. Spray an 11x17-inch rimmed baking sheet with nonstick cooking spray. Set aside.
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In a medium bowl, whisk buttermilk, eggs and two tablespoons of the melted butter until well combined.
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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.
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Pour the batter into the prepared pan and spread evenly. Sprinkle with the sliced strawberries.
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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.
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Remove from oven and cut into 12 squares. Serve immediately with syrup.