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“Pancakes are a weekend brunch necessity (mimosas, too), but making them for a crowd is time-consuming. Instead, bake four kinds of pancakes—peanut butter, chocolate chip, raspberry and blueberry—at once with this easy sheet-pan pancake recipe. Making several different pancakes in one batch means you can easily please your whole brunch party, including yourself!”
1⅓ cups white whole-wheat flour
1⅓ cups all-purpose flour
2¼ teaspoons baking powder
1¼ teaspoons baking soda
1 teaspoon kosher salt
3 cups low-fat buttermilk
3 large eggs
1 tablespoon pure maple syrup, plus ½ cup for serving
¼ cup unsalted butter, melted
2 tablespoons creamy peanut butter
2 tablespoons cream cheese, softened
1 tablespoon sugar
½ cup banana slices
3 tablespoons semisweet chocolate chips
½ cup fresh raspberries
⅓ cup fresh blueberries
1Preheat oven to 500°F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray.
2Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
3Meanwhile, place peanut butter in a small microwavable bowl. Microwave on High until melted, about 25 seconds; set aside. Whisk cream cheese and sugar in a small bowl until creamy; set aside.
4Spread the batter in an even layer on the prepared baking sheet. Drizzle the warm peanut butter over the upper left quadrant; swirl with a toothpick and top with banana slices. Sprinkle chocolate chips over the upper right quadrant, raspberries over the lower left quadrant, and blueberries over the lower right quadrant. Dollop small mounds of the cream cheese mixture over the blueberries.
5Transfer to the oven and immediately reduce temperature to 425°F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with the remaining ½ cup maple syrup.