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Buttermilk Berry Sheet Pancakes

Updated: Aug 21, 2023

Are you getting tired of the same old boring breakfast day after day? Do you like pancakes, but don't like standing at the stove flipping them all morning? I've got a recipe for you to try! This is such a fun way to do pancakes, and they taste out of this world. You bake a delicious batter filled with berries on a sheet pan until golden, slice into squares, and serve with syrup, cream, and more berries. It's a little slice of heaven if you ask me. See the smiles that come to the table when this is what's for breakfast!


Buttermilk Berry Sheet Pancakes

Serves 6-8

2 1/4 cups gluten-free 1:1 flour mix

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

2 cups buttermilk

4 tablespoons butter, melted

1 1/2 cups mixed berries

Coarse sugar

Syrup, whipped cream, and berries for serving

Preheat oven to 450°F. Coat a 12X17" sheet pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, buttermilk, and melted butter. Slowly add to dry ingredients and beat just until combined. Gently fold in berries with a spatula. Pour batter into prepared sheet pan and spread evenly to edges. Sprinkle with coarse sugar. Bake for 12-14 minutes or until golden and pulling away from sides. Cut into squares and serve.


Step-by-step tutorial:

Gather your ingredients. It's a pretty simple list including gluten-free flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, butter, and berries.

In a large bowl, whisk together the dry ingredients: 2 1/4 cups GF flour, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.

In a separate bowl, whisk together 2 eggs, 2 cups buttermilk, and 4 tablespoons melted butter.

Pour wet ingredients into the dry ingredients and whisk just until combined.

Add 1 1/2 cups mixed berries of your choice, and gently fold in.

Pour the batter into prepared pan and spread evenly to edges. Bake in 450°F oven for 12-14 minutes or until golden brown on top and pulling away from edges.

It puffs up beautifully and the coarse sugar gives it that sparkly crunch. Choose whatever delicious toppings you'd like on your pancakes. We enjoy this Buttermilk Caramel Syrup, whipped cream, and more berries.

Enjoy a little slice of heaven. Warm from the oven, these make a very un-ordinary breakfast indeed!

Recipe Source: Recipe adapted from a recipe in Martha Stewart Living

2 comentários

18 de mar. de 2020

You can. I used Cup4Cup for this. If you use ATK, add some xanthan gum. :)


17 de mar. de 2020

Did you use ATK flour blend?


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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