These pancakes make breakfast prep a breeze & is a great meal prep recipe that’s freezer friendly! If you’re looking to get breakfast or brunch on the table quickly, these sheet pan pancakes are for you! They are packed with juicy blackberries that are full of vitamins and minerals!
I’m a breakfast repeater. I mean it when I say that! When it comes to breakfast, I can have avocado toast + eggs or pancakes for a week straight but still wake up craving it.
Also, in the mornings I’m quickly getting myself ready and getting food ready for me and my toddler, so anything fast is ideal! I enjoy prepping foods ahead of time so these sheet-pan pancakes were perfect! This recipe makes enough for 12 servings and our family loved it. The ingredients for the pancakes were very simple and uses pantry ingredients you likely alread yhave at home.
I left a few pieces in the fridge for the next couple days, but stored the rest in the freezer. They can be heated up in the microwave in 30 seconds!
Fresh berry season has come to an end but that doesn’t mean I won’t eat berries anymore. Oregon Berries allow me to incorporate berries into my recipes year round. I honestly also think blackberries are underrated! We all rave over blueberries and strawberries (just like my toddler), but I think blackberries deserve some love too.
I like to add blackberries into my pancakes, on top of my waffles or with my oatmeal bowls. They’re full of vitamins and minerals like vitamin C, vitamin K, manganese and are high in fiber. They’re juicy, nutritious and so delicious!
What kind of toppings do you like for your pancakes? There are so many options like the OG maple syrup, nut butter, jam/jelly, yogurt, fresh fruit, nuts, seeds and granola! I like to keep it simple with one or two – mainly nut butter or yogurt.
Oregon blackberry facts:
- They taste great and are picked at the peak of ripeness for a better tasting berry. They’re flash frozen within 24 hours of being picked!
- Oregon blackberries are flash frozen within 24 hours, meaning it helps lock in nutrition.
- Oregon blackberries are grown in the USA on multi-generational family farms.
- The pros of frozen blackberries: long shelf life, year round availability and the consistent quality and price.
Sheet-Pan Blackberry Pancakes
Ingredients
- 2 3/4 cups all purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 1/2 cups milk of choice
- 2 large eggs
- 2 tablespoons maple syrup
- 4 tablespoons melted coconut oil or unsalted butter
- 2 teaspoons vanilla extract
- 1 cup blackberries
Instructions
- Preheat oven to 425F. Prepare a 13×18 baking sheet with spray.
- In a large mixing bowl, mix together flour, baking powder, cinnamon and sea salt.
- Add in milk, eggs, maple syrup, melted coconut oil and vanilla. Mix until just incorporated.
- Pour into sheet pan and use a spatula to smooth tops. Sprinkle blackberries evenly on top.
- Bake for 18-20 minutes until tops are lightly golden.
- Cut into squares and serve with butter, maple syrup and favorite toppings. To freeze, add parchment paper in between each slice and transfer to a freezer-friendly bag.
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