Strawberry Sheet Pan Pancakes || Gracefult Kitchen

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Strawberry Sheet Pan Pancakes

Breakfast

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

Description

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