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.
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RELATED: Healthy 3-Ingredient Protein Pancakes
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RELATED: Healthy 3-Ingredient Protein Pancakes
Makes 6 to 8 servings
Start to Finish: 40 minutes
Ingredients
Nonstick cooking spray
2½ cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 cups buttermilk
2 large eggs
½ teaspoon pure vanilla extract
2 peaches, pitted and sliced
1½ cups sliced strawberries
Confectioners’ sugar and maple syrup, for serving
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Directions
1. 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.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Whisk in the buttermilk, eggs and vanilla.
3. Pour the batter into the baking sheet and spread into an even layer. Arrange the peaches and strawberries across the top.
4. Bake until the pancake springs back slightly when touched in the center, 12 to 15 minutes.
5. Sprinkle the pancake with confectioners’ sugar, slice into squares and serve with maple syrup.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Whisk in the buttermilk, eggs and vanilla.
3. Pour the batter into the baking sheet and spread into an even layer. Arrange the peaches and strawberries across the top.
4. Bake until the pancake springs back slightly when touched in the center, 12 to 15 minutes.
5. Sprinkle the pancake with confectioners’ sugar, slice into squares and serve with maple syrup.
