Sheet Pan Pancakes

Sheet Pan Pancakes 2 cups all-purpose flour 1/4 cup brown sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 large eggs 1 1/4 cups whole milk 1/4 cup unsalted butter , melted 1 cup berries of your choice maple syrup , butter, or powered sugar, for serving Preheat oven to 425 degrees F. Coat a 9x13 sheet pan with nonstick spray making sure to get the sides and corners. Set aside. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Whisk in the eggs, milk, and butter until combined and smooth. Gently fold in the berries. Pour batter onto the prepared pan. Bake for 15-18 minutes until a toothpick inserted into the center comes out clean and the pancake springs back to the touch. Allow to cool for a minute or so, then slice into portions. Serve with your choice of syrup, butter, powdered sugar, or all three! Notes To store in the refrigerator: place in a tightly sealed container for up to 4 days. To store in the freezer: wrap in plastic wrap, then place in a large freezer bag or freezer-safe container for up to 2 months. Thaw completely before warming them up.