Ingredients:

  • 2 cups (250g) all-purpose flour
  • 4 teaspoons (20ml) baking powder
  • 1/2 teaspoon (2.5ml) salt
  • 2 tablespoons (30ml) granulated sugar
  • 2 large eggs
  • 1 3/4 cups (415ml) milk
  • 4 tablespoons (55g) unsalted butter, melted, plus more for greasing the pan
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (approx. 300g) mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
  • 2 tablespoons (30ml) granulated sugar (optional, depending on berry sweetness)
  • 1 tablespoon (15ml) lemon juice (optional)
  • Maple syrup (optional)
  • Powdered sugar (optional)
  • Whipped cream (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Grease the baking sheet generously with melted butter.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix – a few lumps are fine.
  5. If using, toss the mixed berries with sugar and lemon juice in a small bowl.
  6. Pour the pancake batter evenly into the prepared baking sheet. Scatter the berry mixture evenly over the batter.
  7. Bake for 20-25 minutes, or until the pancakes are puffed and golden brown and a toothpick inserted into the center comes out clean.
  8. Let the pancakes cool slightly before cutting into squares or rectangles. Serve immediately with maple syrup, powdered sugar, or whipped cream.