strawberry sheet pan pancakes
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.
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:
- Preheat oven to 500 degrees F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.
- 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.
- Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.
- 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.
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