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Mixed Berry Sheet Pan Pancakes

by Claire Nolan featured in Time-Saving Sheet Pan Pancakes

Inspired by superhealthykids.com

Ingredients

for 4 servings

  • 4 cups
    pancake mix (480 g)
  • 4 eggs
  • 2 cups
    milk (480 mL)
  • 1 cup
    strawberry, sliced (150 g)
  • ½ cup
    blueberry (50 g)
  • 1 cup
    raspberry (125 g)
    Calories 797
    Fat 13g
    Carbs 137g
    Fiber 8g
    Sugar 37g
    Protein 28g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 425˚F (220˚C).
  2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
  4. Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
  5. Bake for 15 minutes, or until golden brown.
  6. Cut into squares and serve immediately, or freeze up to 1 month.
  7. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  8. Enjoy!
 

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