“Berry Special” Sheet Pan Pancakes
These convenient sheet pan banana-blueberry-oatmeal pancakes are perfect for lazy mornings.
Recipe - Downers Grove, IL
“Berry Special” Sheet Pan Pancakes
Prep Time12 Minutes
Servings6
Cook Time18 Minutes
Ingredients
Non-stick cooking spray
2 cups Fresh Thyme unbleached white all-purpose flour
1/2 cup quick-cooking oats
3 Tbsp. Fresh Thyme organic cane sugar
1 tsp. Fresh Thyme baking powder
1 tsp. Fresh Thyme fine sea salt
1 tsp. Fresh Thyme ground cinnamon
1/2 tsp. Fresh Thyme baking soda
2 cups buttermilk
2 Fresh Thyme large eggs
3 Tbsp. unsalted butter, melted
4 medium bananas, divided
2 cups fresh blueberries, divided
Coconut whip, for garnish
Fresh Thyme organic maple syrup, optional
Directions
- Coat an 18x13x1-inch baking pan with cooking spray.
- Preheat oven to 425F. In a large bowl, stir together flour, oats, sugar, baking powder, salt, cinnamon, and baking soda. Set aside.
- In a medium bowl, whisk together buttermilk, eggs, and melted butter. In a small bowl, peel and mash 2 bananas. Stir into buttermilk mixture.
- Add buttermilk mixture to flour mixture, stirring just until combined. Pour batter into prepared pan.
- Peel and slice remaining 2 bananas. Top pancake batter evenly with sliced bananas and 1 cup blueberries. Bake for 25 to 30 minutes or until cooked through and lightly browned. Cut into squares to serve.
- Serve pancakes topped with coconut whip, strawberries, remaining 1 cup blueberries, and, if desired, bear cookies. Drizzle with maple syrup, if desired.
Nutritional Information
Each serving contains: 413 calories, 9 g fat, 5 g saturated fat, 0 g trans fat, 81 mg cholesterol, 667 mg sodium, 74 g carbohydrates, 6 g fiber, 26 g sugar, 12 g protein. Daily values: 8% vitamin A, 29% vitamin C, 12% calcium, 17% iron.
12 minutes
Prep Time
18 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Fresh Thyme Enriched Unbleached All Purpose Flour - 5 Pound
2 for $5.00
Not Available
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
Sale
Rumford Baking Powder - 8.1 Ounce
Sale
Fresh Thyme Fine Sea Salt - 26.5 Ounce
Fresh Thyme Organic Ground Cinnamon - 2.01 Ounce
Fresh Thyme Pure Baking Soda - 16 Ounce
Sale
Organic Valley Cultured 1% Lowfat Buttermilk - 32 Ounce
Fresh Thyme Organic Large Grade A Brown Eggs - 1 Each
Fresh Thyme Unsalted Butter Quarters - 1 Pound
Sale
Bananas - 0.5 Pound
Blueberries - 6 Ounce
Sale
So Delicious Cocowhip Coconut Whipped Topping - 9 Ounce
Sale
Fresh Thyme Organic Maple Syrup - 8 Ounce
Nutritional Information
Each serving contains: 413 calories, 9 g fat, 5 g saturated fat, 0 g trans fat, 81 mg cholesterol, 667 mg sodium, 74 g carbohydrates, 6 g fiber, 26 g sugar, 12 g protein. Daily values: 8% vitamin A, 29% vitamin C, 12% calcium, 17% iron.
Directions
- Coat an 18x13x1-inch baking pan with cooking spray.
- Preheat oven to 425F. In a large bowl, stir together flour, oats, sugar, baking powder, salt, cinnamon, and baking soda. Set aside.
- In a medium bowl, whisk together buttermilk, eggs, and melted butter. In a small bowl, peel and mash 2 bananas. Stir into buttermilk mixture.
- Add buttermilk mixture to flour mixture, stirring just until combined. Pour batter into prepared pan.
- Peel and slice remaining 2 bananas. Top pancake batter evenly with sliced bananas and 1 cup blueberries. Bake for 25 to 30 minutes or until cooked through and lightly browned. Cut into squares to serve.
- Serve pancakes topped with coconut whip, strawberries, remaining 1 cup blueberries, and, if desired, bear cookies. Drizzle with maple syrup, if desired.