Strawberry Sheet-Pan Pancakes
Sheet-pan pancakes feed a crowd, without your standing over a hot skillet or griddle for long periods of time. This easy pancake recipe calls for sprinkling strawberries on top of the batter, but you could personalize toppings for guests with a variety of fruits or nuts.
active:
15 mins
total:
35 mins
Servings:
12
Strawberry Sheet-Pan Pancakes
Ingredients
1 ⅓ cups white whole-wheat flour
1 ⅓ cups all-purpose flour
2 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
1 teaspoon kosher salt
3 cups low-fat buttermilk
3 large eggs
½ teaspoon almond extract
1 tablespoon pure maple syrup, plus 1/2 cup for serving
⅓ cup unsalted butter, melted
1 ¼ cups thinly sliced fresh strawberries
Directions
Step 1
Preheat oven to 500 degrees F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.
Step 2
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
Step 3
Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.
Step 4
Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with remaining 1/2 cup maple syrup.
Sheet-pan pancakes feed a crowd, without your standing over a hot skillet or griddle for long periods of time. This easy pancake recipe calls for sprinkling strawberries on top of the batter, but you could personalize toppings for guests with a variety of fruits or nuts.
active:
15 mins
total:
35 mins
Servings:
12
Strawberry Sheet-Pan Pancakes
Ingredients
1 ⅓ cups white whole-wheat flour
1 ⅓ cups all-purpose flour
2 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
1 teaspoon kosher salt
3 cups low-fat buttermilk
3 large eggs
½ teaspoon almond extract
1 tablespoon pure maple syrup, plus 1/2 cup for serving
⅓ cup unsalted butter, melted
1 ¼ cups thinly sliced fresh strawberries
Directions
Step 1
Preheat oven to 500 degrees F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.
Step 2
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
Step 3
Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.
Step 4
Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with remaining 1/2 cup maple syrup.
