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Tray Bake Berry Pancakes with Sweet Lemon Sauce
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skinnymixer’s Berry Pancake Traybake with Sweet Lemon Sauce

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Skinnymixer’s Berry Pancake Traybake with Sweet Lemon Sauce is the perfect breakfast to prepare for a crowd with minimal effort.

No-one wants to stand there flipping pancakes – the traybake pancakes mean you can relax while everything cooks & still enjoy something a little bit special for breakfast!

If you prepare everything the day before – it really does mean breakfast is easily served.

This Pancake Traybake can be prepared with a variety of your favourite toppings – including choc chips and fresh berries.

Make sure you use fresh lemons for the Sweet Lemon Sauce … the bottle juice just isn’t the same!

Berry Pancake Traybake with Sweet Lemon Sauce

Optional toppings to serve or for a pancake board:

Tray Bake Berry Pancakes with Sweet Lemon Sauce

skinnymixer's Berry Pancake Traybake with Sweet Lemon Sauce

5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: Christmas
Servings: 9
Calories: 321kcal

Equipment

  • baking tray 33cm x 45 cm x 3cm

Ingredients

Batter

  • 500 g milk or buttermilk - dairy-free if required
  • 40 g vinegar - omit if using buttermilk or dairy-free milk
  • 290 g plain flour - gluten-free if required
  • 100-130 g sugar of choice
  • 60 g melted butter - or light tasting oil
  • 1 egg
  • 2 tsp vanilla bean paste or extract
  • 1 tbsp baking powder

Toppings

  • 150 g fresh strawberries - sliced
  • 80 g fresh blueberries - sliced
  • 80 g fresh raspberries - sliced
  • 80 g fresh blackberries - sliced
  • or 300 g frozen mixed berries - (it will take longer to cook)

Sweet Lemon Sauce

  • 100 g fresh lemon juice
  • 100 g water
  • 100 g sugar of choice
  • 1 tsp lemon zest - finely grated
  • 1 Tbsp cornflour mixed with 1 Tbsp water

Instructions

  • Add milk and vinegar to mixer bowl if using, and allow to sit for 5 min while you preheat oven to 200℃ or 392℉ fan-forced and lightly grease and line baking tray with baking paper.
  • Add remaining batter ingredients to mixer bowl. Blend for 10 sec/speed 5/MC on. Scrape bowl down and repeat for 5 sec/speed 3/MC on.
  • Pour batter into prepared baking tray and tap on bench 6 times to remove air bubbles.
  • Arrange berries or toppings as desired (Tip: if using fresh fruit, slice it thin so it doesn't sink! ).
  • Pop in the oven and bake for 12-15 min until golden brown and a skewer comes out clean. If using a smaller baking tray or frozen berries, it may take longer to bake.
  • In a clean mixer bowl add lemon juice, water, sugar and lemon zest. Cook for 5 min/100℃/speed 2/MC on.
  • Add cornflour mixture to mixer bowl and cook for 2 min/100℃/speed 2/MC on.
  • Allow pancake to cool on bench for 5 min before cutting up and serving with fresh cream and drizzled with the Sweet Lemon Sauce.

Notes

Egg Free: Replace with 1/4 cup yoghurt.
Alternative toppings:
chocolate chips
sliced bananas
drizzled peanut butter, miso caramel, jam etc
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Calories: 321kcal | Carbohydrates: 56g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 214mg | Potassium: 201mg | Fiber: 3g | Sugar: 28g | Vitamin A: 313IU | Vitamin C: 19mg | Calcium: 167mg | Iron: 2mg

 

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7 Comments

  2. 5 stars
    I finally tried this recipe this morning, to feed post-sleepover tweens. Easy and delicious, I used frozen sliced strawberries and blueberries, didn’t make the sauce as the kids wanted maple syrup and squirty cream, and nobody should argue with hungry, tired 12 year old girls 😉

    Reply

  4. I made mine with GF flour and LF milk. It turned out gelatinous. The flavours were all there, but not the texture. Where did I go wrong?!

    Reply

  5. 5 stars
    Ours was absolutely delicious and the lemon sauce, which I nearly didn’t do, cos you know, lazy and all, was the perfect balance to the berries. I made ours gf using the white wings gf plain flour and using lactose free milk. I can have butter, but not milk 🤷🏼‍♀️ go figure! The only thing was my berries got berried 🤣 in the batter. I also didn’t quite have enough lemons for the required lemon juice, so subbed in some of the bottled lemon juice which I have on hand for exactly that reason.

    Reply

  6. Sorry but I needed to add this… I have made pancakes before but these were next level scrumptious. I made a double batch for testing and this is the last of it. There’s only two of us. Let’s say, I was surprised when we’ve both been out all day and hangry, when I gave him options, he chose the pancakes again. So quick and easy and fuss free. I love how the fruit is so lush and it brings out the best flavours. Gluten-free, dairy-free on oat milk. Corn-free using tapioca.

    Reply

  7. 5 stars
    These are so good. We really enjoyed this. I did the pancake in the airfryer baking tray and it worked really well.

    I made double the batter easily. Made wheat-free using gluten-free flour, and dairy-free with oat milk but other plant-based milks will work. I did the first blend for double the time. It looked adequately mixed so I didn’t bother with the 2nd.

    The strawberries were sliced but the other berries were whole. It pretty much worked. I just sprinkled them on top.

    I made the syrup corn free using tapioca, which is a 1:1 for cornflour. Usually, it’s fine for me to do that.

    I love how the berries give it a healthy balance because it’s usually just pancakes with ice-cream and maple syrup.

    This easily served 2 adults with way more than ¾ of the double lot of batter left. I think it’s great if you’re cooking for a large family or a crowd. I think it makes a great celebration day breakfast because you can put it in the oven or airfryer and do other things. Or just a lovely weekend brunch. It could easily work for camping too.

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