Springtime berry sheet pan pancakes by Mama Steph

TYLER, Texas (KLTV) - These pancakes are a delicious breakfast or brunch idea for Mother’s Day when you want something delicious and easy. They turn out thicker than a normal pancake, depending upon the size of your sheet pan. You can customize the toppings, too, to use what you have available as far as fruit and/or nuts. I hope you enjoy them!

Sheet pan berry-pecan pancakes

2 1/4 cups all-purpose flour

1/4 cup granulated sugar

1 Tbsp. baking powder

1 tsp. baking soda

3/4 tsp salt

1 teaspoon cinnamon

2 1/4 cups whole buttermilk

2 large eggs

1 stick unsalted butter, melted and divided, plus more for serving

1 tsp. vanilla extract

1 cup blueberries, strawberries, blackberries, etc.

1/2 cup chopped pecans

Maple syrup for serving

Method:

Heat oven to 425 degrees. Melt the stick of butter in the microwave, and spread some across the bottom of a large (approx. 18″x13″) sheet pan, including the interior sides. Set the rest aside for the batter.

In a medium mixing bowl, whisk together the two eggs and the buttermilk. Whisk in four tablespoons of the melted butter.

In a larger mixing bowl, combine the dry ingredients. Whisk well.

Add the buttermilk mixture to the flour mixture, stirring just until no lumps of flour are seen.

Then spread this batter across the bottom of the pan. Use a silicone spatula to spread it evenly, end to end.

Top the batter with the nuts and fruit.

Bake until the top is golden brown, from 15 to 19 minutes, depending upon your oven. Mine only took 15.

While still hot, brush the remaining melted butter over the surface of the pancake, then cut and serve as desired.

If you have leftovers, they can be stored in a bag or sealed storage container in the fridge for up to three days.

Enjoy!