Blueberry & Raspberry Sheet Pan Pancakes

I LOVE Pancakes! So much that when I finished work to start my maternity leave, I used to cook them for myself daily (while everyone was at work and school) up until Joe was born, but when it comes to making pancakes for the whole family I never seem to enjoy them, as by the time I’ve finished flipping away making theirs and mine are ready, everyone is usually finished and wanting seconds!

I’ve had lots of sheet pan pancake recipes saved on Pinterest for a while now and FINALLY decided to try my own recipe over the weekend.
It was nice for us all to be sat at the table on Sunday morning enjoying warm pancakes together as a family for a change!

Serves 4-6
Ingredients

• 300g Self Raising Flour
• 2 Large Eggs
• 300ml Full Fat Milk
• 60g Unsalted Butter - melted
• 1tsp Vanilla Extract
• Handful of Blueberries & Raspberries

Directions

1. Line a baking tray (approx 15” x 12”) with baking parchment and preheat oven to 200°C/180°C fan.
2. Combine all of the wet ingredients together in a bowl then gradually add the self raising flour until combined. 
   
3. Pour the batter into the prepared baking tray, making sure the batter is spread to all of the edges.
4. Top with blueberries and raspberries - I used whole fresh blueberries and frozen raspberries (which I broke into smaller pieces) but you can use any fruit or even chocolate chips for a little treat!
   
5. Bake in the centre of the oven for 10-15 minutes until golden and cooked through. Then cut pancakes into desired portions while they are still hot - I used a pizza cutter for this.
6. Serve! We all topped ours with a drizzle of Sweet Freedom Choc Shot.

If you have any pancakes left over, they are also perfect for freezing. Just defrost for a couple of hours at room temperature then reheat in the oven.

Enjoy!