Instructions
Preheat oven to 425°F. Grease a 9 x 13 baking pan with cooking spray and set aside.
Use a large bowl to melt the butter in the microwave and let it cool.
Whisk flour, baking powder, salt, and light brown sugar in a large bowl.
Add the buttermilk, almond extract, vanilla extract, cooled butter and eggs and beat until almost smooth. A few small clumps are fine.
Pour the pancake batter onto the greased baking sheet.
Add the berries right on top of the pancake batter (or other toppings).
Bake for 14 to 18 minutes or until a toothpick inserted comes out clean.
Remove from the oven, let cool slightly and then cut into rectangles or squares.
You can serve them as is, top with additional berries, add whipped cream, or drizzle with syrup!
Grades
Try different ingredients! Berries are always a good idea, but my kids love variety, so check out these ideas:
Banana slices and Nutella (or peanut butter) were mixed together.
Chocolate chips with a touch of ground cinnamon.
Brown sugar and toasted and chopped nuts.
Add your favorite flavor, jam, jelly or preserves.
Storage information:
While they are best eaten right away, you can store them in an airtight container in the refrigerator for up to 3 days. However, after a day or so, they just don’t hold up as well. That’s why freezing leftovers is a great alternative!
To freeze: Wrap pancakes individually in plastic wrap or a freezer-safe container and freeze for up to one month. Defrost in the refrigerator or at room temperature. You can reheat pancakes in the microwave, oven, toaster, or even air fryer. Perfect for meal prepping and an easy on-the-go breakfast!
Nutrition
Calories: 240 kcal | Carbohydrates: 35 g | Protein: 6g | Fat: 8g | Saturated fat: 5g | Polyunsaturated fats: 1 g | Monounsaturated fats: 2 g | Trans fat: 1 g | Cholesterol: 60 mg | Sodium: 205 mg | Potassium: 279 mg | Fiber: 1g | Sugar: 10g | Vitamin A: 303 IU | Vitamin C: 4 mg | Calcium: 128 mg | Iron: 2 mg
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