Sheet Pan Berry Pancakes with Honey-Butter Syrup

By sandy_h

From Southern Living July 2020

Other combos: Semisweet chocolate chips, cinnamon, and slivered almonds; blueberries and peach preserves; raspberries, lemon zest, and powdered sugar; thinly sliced apples, apple pie spice, and chopped pecans.

To freeze: Cool pancake squares completely. Wrap each one individually in plastic wrap; place in a large ziplock freezer bag. Freeze up to two months. To reheat, remove a pancake from bag, unwrap, place on a microwave-safe plate, and heat on high for 30 to 45 seconds or until hot throughout.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 Tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1 1/4 tsp kosher salt
• 1 tsp baking soda
• 2 cups whole buttermilk
• 2 large eggs
• 3/4 tsp vanilla extract, divided
• 10 Tbsp butter, melted, divided
• 1 1/2 cups sliced fresh strawberries (from 1 qt)
• 1/2 cup honey

Preparation

Step 1

Preheat oven to 350. Stir together flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk together buttermilk, eggs, and 1/2 tsp of the vanilla in a medium bowl. Gradually stir buttermilk mixture into flour mixture. Gently stir in 1/4 cup of the melted butter. (Do not overmix; batter will be lumpy.)

Step 2

Pour batter into a lightly greased (with cooking spray) 15- x 10-inch rimmed baking sheet. Bake in preheated oven 7 minutes; sprinkle evenly with strawberries. Continue baking until golden brown and a wooden pick inserted into thickest part comes out clean, 15 to 18 more minutes.

Step 3

While pancakes bake, stir together honey and remaining 6 tablespoons melted butter and 1/4 teaspoon vanilla in a small saucepan over medium-low; cook until warm, about 1 minutes. Slice pancake into 16 squares, and serve with warm syrup.