Strawberry Sheet Pan Pancakes

Pancakes are always a great breakfast option, but making them for a crowd can be time-consuming...⁠
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Next time, try these strawberry pancakes that can be made on a sheet pan 🤯 This means no frying, no flipping, and no fuss!⁠ Add your favorite topping; we did cool whip for a take on strawberry shortcakes.

⁠Eat Well.

SERVES 6 SERVINGS

PREP TIME 5 MINS

COOK TIME 15 MINS

Strawberry Sheet Pan Pancakes

Whole Wheat Flour	1 1/3 cup
White Flour	1 1/3 cup
Baking Powder	2 1/4 tsp
Baking Soda	1 1/4 tsp
Kosher Salt	1 tsp
Buttermilk	3 cups
Eggs	3 each
Almond Extract	1/2 tsp
Maple Syrup	1 tbsp
Unsalted Butter	1/3 cup
Strawberries - Thinly Sliced	1 cup

Direction

1. Preheat the oven to 500 degrees F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.

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

3. Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.

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 the remaining 1/2 cup maple syrup.