Spectacular Berry Pancakes Recipes

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OVEN BERRY PANCAKES



Oven Berry Pancakes image

Make and share this Oven Berry Pancakes recipe from Food.com.

Provided by Boomette

Categories     Breakfast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup raspberries
1 cup blueberries
1 cup blackberry
1 tablespoon sugar
2 tablespoons butter, melted
4 teaspoons butter, melted
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon orange zest, grated
1/4 teaspoon salt
powdered sugar (to garnish)

Steps:

  • Preheat oven to 425 degrees.
  • Combine berries and sugar in a small bowl and set aside. Place 4 (6 to 7 inch) individual gratin dishes on a baking sheet. Place 1 teaspoons of butter in each gratin dish and set aside.
  • Place the eggs in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until combined. Add the milk and mix. Slowly add the flour, vanilla, lemon zest, 2 T of melted butter, and the salt and mix just until smooth. Whisk by hand if the batter is still lumpy.
  • Place the gratin dishes in the oven for three minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Divide the batter equally among the four dishes and bake 12-14 minutes, until puffed and lightly browned. Divide the berries among the dishes and sprinkle with powdered sugar. Add syrup if you wish. Serve hot!

MIXED BERRY SHEET PAN PANCAKES RECIPE BY TASTY



Mixed Berry Sheet Pan Pancakes Recipe by Tasty image

Here's what you need: pancake mix, eggs, milk, strawberry, blueberry, raspberry

Provided by Claire Nolan

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 6

4 cups pancake mix
4 eggs
2 cups milk
1 cup strawberry, sliced
½ cup blueberry
1 cup raspberry

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  • Pour batter onto a parchment-lined baking sheet and spread to the edges.
  • Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
  • Bake for 15 minutes, or until golden brown.
  • Cut into squares and serve immediately, or freeze up to 1 month.
  • To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  • Enjoy!

Nutrition Facts : Calories 797 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 8 grams, Protein 28 grams, Sugar 37 grams

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