Springtime Sweets: Sheet Tray Pancakes with Peaches and Strawberries

I love fresh fruit, and I like to indulge in pancakes or waffles from time to time to satisfy my sweet tooth (although I’m more of a savory breakfast kind-of-girl!) so when I stumbled upon this strawberry and peach-infused pancake recipe a couple of weeks ago, I knew I wanted to give it a try- especially since these bake right in the oven in under fifteen minutes and no flipping is required!

With just a few ingredients to fill a sheet pan, this sweet and tart treat is sure to be a hit at the breakfast table- and it looks so pretty when it’s all baked and fluffy!

WHAT YOU’LL NEED:

6 SERVINGS:

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

WHAT YOU’LL DO:

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.

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The peach slices actually sank into the batter as the pancakes were rising in the sheet pan, so I used a few extra slices to layer on top to make the cut squares look a little more pretty for serving. And of course no pancakes are complete without a sprinkle of powdered sugar!

These were so good- and so full of all the best fruit flavors- and I know I’ll be making another batch for my next lazy Sunday morning!