Sheet Pan Pancakes

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 cups all-purpose flour ($0.40)

1/4 cup granulated sugar ($0.10)

1 Tbsp baking powder ($0.18)

3/4 tsp salt ($0.08)

1 1/2 cup milk ($0.30)

2 large eggs ($0.33)

4 Tbsp butter, melted ($0.53)

1 tsp vanilla extract ($0.30)

cooking spray

fresh strawberries, sliced

blueberries

chocolate chips

peanut butter and fruit jam

Directions

Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.

In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.

Generously coat a 11x17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.

Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.

Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.

Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!

Nutrition

• Serving Size: 2 pancakes
• Calories: 467 kcal
• Total Fat: 17 g
• Sodium: 912 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 2 g
• Protein: 12 g