Make the most of Canada’s fresh berry season (and berry picking season) with these easy-to-make sheet pan pancakes! The perfect breakfast treat when you are craving the taste of pancakes, but don’t feel like standing over a hot stovetop. I’m using freshly picked strawberries, but feel free to use a mix of your favourite berries!
Related: Biscoff Cookie Butter Pancakes
ingredients
directions
Preheat the oven to 350°F. Lightly grease a medium-sized baking sheet, roughly 10 by 14 inches.
In a large mixing bowl whisk together eggs, sugar, oil, vanilla and buttermilk until well combined.
Sift in flour, baking powder, baking soda, salt and cinnamon. Mix until batter comes together.
Fold in fresh berries and transfer to the prepared baking sheet. Bake for 15 minutes, until the centre bounces back when touched. Let cool slightly before slicing and serving.
Garnish with more fresh berries, a dusting of powdered sugar and maple syrup. When ready to eat, slice and enjoy.
