Ingredients:

• 2 ¼ cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt 
• 2 large eggs
• 2 cups buttermilk*
• 4 tablespoons unsalted butter, melted
• 2 cups fruit (try berries or banana slices)

*Don’t have buttermilk? Make your own: Add 1 tablespoon white vinegar or lemon juice to a 1-cup liquid measuring cup, then add enough milk to fill to 1 cup. Let it stand for 5-10 minutes.

Instructions:

1. Preheat oven to 450°F. Spray a 12×17-inch rimmed baking sheet with nonstick cooking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together eggs, buttermilk, and melted butter.   
4. Working in batches, stir the wet ingredients into the dry ingredients until almost fully mixed. Note: There should be some small lumps remaining. Gently stir in 1¼ cups of the fruit.  
5. Pour batter into the prepared sheet pan and spread evenly to edges.
6. Bake until the pancake is set and pulled away from the sides of the sheet pan, about 12-14 minutes.
7. Switch oven to broil (low setting) to brown top.  Cook 2-3 minutes, rotating the pan as needed. Watch closely so it does not burn! 
8. Sprinkle on the remaining fruit. Cut into squares and serve with Greek yogurt or maple syrup.
9. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

160 Calories│3.5g Fat (1.5g Saturated)│28g Carbohydrates│5g Added Sugar│5g Protein│380mg Sodium│2g Fiber