Sheet pan meals are trendy these days, and for good reason! They're usually simple and make meal time so much easier with less clean up. Try these Sheet Pan Pancakes for your next brunch. They are great for a crowd, and you don't have to stand over the stove the whole morning!
Make them with all of these different add ins, or just with one- up to you. Freeze leftovers for up to two months and thaw before warming up with your preferred method! Happy brunching!
Sheet Pan Pancake - 4 ways
- 1 ¼ cup flour
- ⅛ cup sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- Pinch of salt
- 1 egg
- 2 tbsp butter, melted
- 1 tsp vanilla
PB + J Topping
- 1-2 tbsp Mt. Hope Farms Raspberry Marionberry Fruit Spread
- 1-2 tbsp creamy Peanut Butter
Cinnamon Apple Topping
- ½ apple of choice, cubed
- 1-2 tbsp Mt. Hope Farms Heritage Apple Fruit Spread
- Cinnamon, to taste
Blueberry Orange Spice Topping
- Small handful fresh blueberries
- 1-2 tbsp Mt. Hope Farms Blueberry Orange Spice Fruit Spread
- Small orange slices - optional
Chocolate Chip Topping
- ½ cup chocolate chips of choice
- Preheat the oven to 425 degrees fahrenheit. Grease a 9”x 12” baking sheet and set aside.
- In a large bowl, add the flour, sugar, baking soda, baking powder, and salt. Whisk together until combined. Set aside.
- In another medium bowl, add buttermilk, eggs, melted butter, and vanilla. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and fold until just combined. Do not overmix - it’s okay if there are lumps left in the batter. Let the batter rest for 5 minutes.
- Pour the batter evenly into the greased baking sheet, using a spatula to even out the mixture.
- Add the toppings:
-On one quarter on the baking sheet/pancake batter, layer blueberries and orange slices then dollop the Blueberry Orange Spice Fruit Spread on top.
-On another quarter of the pancake batter, sprinkle your favorite chocolate chips evenly over the top.
-On the third quarter, dollop the Heritage Apple Fruit Spread and swirl into the batter, then top with cubed apples and cinnamon.
On the final quarter, add dollops of the Raspberry Marionberry Fruit Spread, and dollops of creamy peanut butter. Using a toothpick, swirl the peanut butter and fruit spread into the batter.
- Bake for about 15-20 minutes or until golden brown and the edges come away from the pan. Serve with maple syrup, powdered sugar and additional fruit if desired!
Lovely recipe and photos by @kaylajoycreative