Berry buttermilk pancake tray bake
Indulge in our Berry Buttermilk Pancake Tray Bake recipe, a delightful treat made with a mix of raspberries, strawberries, and blueberries. This easy-to-make breakfast combines the tang of buttermilk and the sweetness of fresh berries for a fluffy, flavorful pancake bake. Perfect for brunch gatherings or a cozy morning at home!
- 10 Apr 2025
- Cook time 15 min
- Prep time 20 min
- 8 Servings
- 10 Ingredients
Berry buttermilk pancake tray bake is a delightful twist on traditional pancakes. Combining the tartness of buttermilk with the sweetness of fresh berries, this recipe offers a delectable and visually appealing dish that's perfect for breakfast or brunch. Easy to make and perfect for serving a crowd, this tray bake brings together the comforting flavors of homemade pancakes in a convenient, bake-and-serve format.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Grease a baking tray (approximately 9x13 inches) with butter or cooking spray.
In a large mixing bowl, combine the all-purpose flour, sugar, and baking soda. Mix well to ensure that the baking soda is evenly distributed throughout the flour.
In a medium bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter until well incorporated.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to over-mix, as this can make the pancakes tough. The batter should be slightly lumpy.
Gently fold in the raspberries, strawberries, and blueberries into the batter until they are evenly distributed. Be careful not to break the berries.
Pour the batter into the prepared baking tray, spreading it out evenly with a spatula.
Place the tray in the preheated oven and bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the pancake tray bake to cool for a few minutes before cutting into squares. Serve warm with your favorite toppings such as maple syrup, whipped cream, or additional fresh berries.
Tips:
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Melt the butter gently and let it cool slightly before mixing with other ingredients to prevent curdling.
- Gently fold the berries into the batter to prevent them from bursting and staining the mix.
- Use fresh, ripe berries for the best flavor and texture, but frozen berries can be a good substitute in a pinch.
- Line the baking tray with parchment paper or grease it well to ensure easy removal of the tray bake.
- Let the bake cool for a few minutes before cutting into squares to prevent it from falling apart.
The Berry buttermilk pancake tray bake is not only a treat for the eyes but also for the taste buds. The combination of fluffy pancake texture with bursts of berry flavor in every bite makes this dish a sure winner at any breakfast or brunch table. With these tips and careful preparation, you'll have a delicious and satisfying meal that brings joy to casual mornings or special occasions alike.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 3.33g | 9% |
| Sugar 13g | 13% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.39g | 11% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 30mg | 6% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.84mg | 5% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 30mg | 32% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 7ug | 5% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 0.78mg | 7% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 140mg | 4% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.62mg | 6% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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