Sheet Berry Pancakes

Buttermilk pancake batter baked on a sheet pan with berries, cut into squares.

Servings

4

Three pancake squares per person, for breakfast.

1 hr

Ingredients

all-purpose flour
sugar
baking powder
baking soda
salt
whole milk
vinegar — stirred into the milk to clabber it into buttermilk
egg — large
vanilla extract
unsalted butter — melted, for the top swirl
frozen berries — a generous handful, scattered on top

Steps

0–10m

Clabber the milk
Step 1
Stir the milk and vinegar together in a measuring cup and let it sit on the counter 30 to 45 minutes to thicken and acidify into buttermilk.
Dry mix and oven
Step 2
Preheat the oven to 400F / 200C and line a 13x11 inch sheet pan with parchment.

10–12mmeanwhile: Clabber the milk still going

Dry mix and oven
Step 3
Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.

12–40mmeanwhile: Clabber the milk still going

Dry mix and oven
Step 4
Melt the butter and set it aside.

40–41m

Batter and bake
Step 5
Whisk the egg and vanilla into the clabbered milk. Keep the melted butter separate for now.

41–42m

Batter and bake
Step 6
Pour the wet mixture into the dry and stir gently with a spatula just until the flour streaks disappear. Keep it lumpy so it stays tender.

42–44m

Batter and bake
Step 7
Spread the batter evenly on the lined pan. Drizzle the melted butter over the top in thin streaks and marble it into the surface with a knife.

44–45m

Batter and bake
Step 8
Scatter the frozen berries across the top.

45–57m

Batter and bake
Step 9
Bake on the middle rack at 400F / 200C for 10 to 12 minutes, until it springs back when gently pressed.

57–59m

Batter and bake
Step 10
Optional: switch to high broil for the last 45 to 90 seconds to caramelize the butter swirl and bubble the berries. Watch it the whole time so it does not burn.

59–60m

Batter and bake
Step 11
Slice into squares and serve immediately.