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Start your morning with a no-fuss, crowd-pleasing breakfast! These Berry Harvest Sheet Pan Pancakes bake up light, fluffy, and perfect for busy mornings or weekend brunch. Finished with a delicious drizzle of Crofter’s Organic Berry Harvest Squeeze-able Fruit Spread, this no-mess pouch makes topping your pancakes easy, convenient, and totally kid-friendly. With organic fruit as the #1 ingredient, you taste bright, fruity berry goodness in every bite. This easy sheet-pan recipe is perfect for busy mornings or weekend brunch, just squeeze, slice, and enjoy!
Ingredients
Crofter’s Organic Berry Harvest Squeeze-able Fruit Spread (for topping)
Maple Syrup (for topping)
2 Cups All-purpose Flour
¼ Cup Granulated Sugar
1 Tbsp Baking Powder
¾ Tsp Salt
1 ½ Cup Milk
2 Large Eggs
4 Tbsp Melted Butter
1 Tsp Vanilla Extract
Directions
- Preheat the oven to 425°F and lightly coat an 11x17 inch baking tray with cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Next, add the milk, eggs, melted butter, and vanilla extract to the same bowl. Whisk until the wet and dry ingredients are just combined (avoid over mixing).
- Pour the pancake batter into the prepared tray and spread evenly with a spatula. Bake for 18–20 minutes, or until golden brown.
- Allow the pancake to cool slightly, then cut out fun shapes using a cookie cutter of your choice.
- Stack pancakes on a plate and then top with a drizzle of maple syrup and Crofter’s Organic Berry Harvest Squeeze-able Fruit Spread. Serve and enjoy.