Ingredients:

• 2-1/4 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 cup berries or bananas

Instructions:

1. Preheat oven to 450° F.  Prepare 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 small bowl, whisk together eggs, buttermilk, and melted butter.  
4. Stir wet ingredients into dry ingredients until almost fully incorporated, there should be some small lumps.  Gently fold in 1-¼ 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 remaining fruit. Cut into squares and serve with Greek yogurt or maple syrup.
9. Refrigerate leftovers in an airtight container within 2 hours.