These Blackberry Sheet Pan Pancakes make breakfast prep a breeze and they are freezer friendly! This recipe is packed with juicy Oregon blackberries that are full of vitamins and minerals. Use frozen Oregon blackberries to enjoy this quick breakfast recipe year-round.
Recipe by Winnie from winniesbalance.com
2 ¾ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon ground cinnamon
½ teaspoon sea salt
2 ½ cups milk of choice
2 eggs
2 tablespoons maple syrup
4 tablespoons melted coconut oil or butter
2 teaspoons vanilla extract
1 cup frozen blackberries
Step 1
Preheat oven to 425°F. Prepare a 13×18 baking sheet with non-stick spray.
Step 2
In a large mixing bowl, mix together flour, baking powder, cinnamon and sea salt.
Step 3
Add in milk, eggs, maple syrup, melted coconut oil and vanilla. Mix until just incorporated.
Step 4
Pour into sheet pan and use a spatula to smooth tops. Sprinkle frozen blackberries evenly on top.
Step 5
Bake for 18-20 minutes until tops are lightly golden.
Step 6
Cut into squares and serve with butter, maple syrup and favorite toppings. Enjoy!
Note: To freeze, add parchment paper in between each slice and transfer to a freezer-friendly bag.