Cinnamon Sugar Sheet Pan Pancakes with Strawberries Delight!
Delicious and fluffy cinnamon sugar sheet pan pancakes topped with fresh strawberries, perfect for a family breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 425°F (220°C) and grease a sheet pan.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.
- In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Pour the batter onto the prepared sheet pan and spread evenly.
- Sprinkle sliced strawberries on top of the batter.
- Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly, then cut into squares and serve with additional strawberries and syrup if desired.
Notes
- For a sweeter taste, add more sugar to the batter.
- Feel free to substitute strawberries with other fruits like blueberries or bananas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg