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Sheet Tray Pancakes with Peaches and Strawberries

Course Breakfast, Pancakes, French Toast & Waffles
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

  • cooking spray
  • 2 1/2 cups all-purpose flour
  • 3 tbs sugar
  • 1 tbs baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 cups buttermilk
  • 2 large eggs
  • 1/2 tsp vanilla
  • 2 peaches pitted and sliced
  • 1 1/2 cups strawberries sliced
  • confectioners sugar and maple syrup, for serving

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray the paper and the sides of the pan with nonstick spray.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Whisk in the buttermilk, eggs, and vanilla.
  • Pour the batter into the baking sheet and spread into an even layer. Arrange the peaches and strawberries across the top.
  • Bake until the pancake springs back slightly when touched in the center, 12 to 15 minutes.
  • Sprinkle the pancake with confectioners’ sugar, slice into squares and serve with maple syrup.

Notes

It’s hard to beat a tall stack of flapjacks on Saturday morning. Introducing the competition: sheet tray pancakes with peaches and strawberries, aka pancakes that don’t need to be flipped. Just whisk the batter, pour it into a sheet tray, and stick it in the oven. Then put your feet up and read the newspaper until breakfast is ready. You’re welcome.