Description
Delicious gluten-free pancakes topped with mixed berries, perfect for a hearty breakfast or brunch.
Ingredients
Scale
- 2 ½ cups gluten-free flour blend (recommended: Bob’s Red Mill 1-to-1)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups milk
- 2 large eggs
- ¼ cup melted unsalted butter
- 2 teaspoons vanilla extract
- 2 ½ cups mixed berries
Instructions
- Preheat the oven to 425℉. Spray a 13×18 inch sheet pan with nonstick spray. Set aside.
- Combine 2 ½ cups gluten-free flour blend, 2 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl. Whisk until well mixed.
- Add 2 ½ cups milk, 2 large eggs, ¼ cup melted unsalted butter, and 2 teaspoons vanilla extract. Continue to whisk until the dry ingredients are incorporated but small lumps remain.
- Add 2 ½ cups mixed berries and fold together with a spatula.
- Pour the pancake batter into the prepared sheet pan. Spread it into an even layer.
- Sprinkle the remaining 2 ½ cups mixed berries over the top of the batter.
- Bake at 425°F for 15-16 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven, slice and serve immediately with butter and maple syrup.
Notes
- For a sweeter taste, adjust the sugar level to your liking.
- This recipe can be made with regular flour if gluten-free is not a concern.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg