Sheet-Pan Blackberry Pancakes
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!
Servings 12 servings
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 13x18 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.