Simple Sweetheart Brown Sugar Sheet Pan Pancakes
- VGVegetarian
Delight your loved ones with this Simple Sweetheart Brown Sugar Sheet Pan Pancakes recipe. Effortless preparation, and a beautiful presentation of heart-shaped strawberries with sweet blueberries bursting throughout, these sheet pan pancakes are perfect for Valentine’s Day and feeding a large group for holiday breakfasts.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- ⅓ cup brown sugar
- 2 large eggs
- 1¾ cups milk
- ¼ cup melted butter, plus extra for greasing the pan
- 1 tsp vanilla extract
- toppings: sliced strawberries (for heart-shape) and fresh blueberries.
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F. Grease a rimmed baking sheet (about 18×13 inches) with butter or line it with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and brown sugar until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until everything is well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the Batter into the Pan: Pour the pancake batter onto the prepared baking sheet, spreading it out evenly with a spatula.
- Add Toppings/Heart Shape: Using a knife, carve out a heart-shape into the middle of the batter. Place the slices of strawberry on top and scatter blueberries all around.
- Bake: Bake in the preheated oven for about 15-20 minutes, or until pancakes are golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the pancakes cool for a few minutes before slicing them into squares. Serve warm with maple syrup, butter, and/or any additional toppings you like.
Equipment
- sheet pan