If you're craving pancakes, but don't want to deal with all the flipping, then these Fresh Berry and Maple Sheet Pan Pancakes are for you! Use this recipe to feed a crowd at brunch or to prep a healthier breakfast.

Fresh Berry and Maple Sheet Pan Pancakes

Preheat oven to 350 degrees. Line a 15x10-inch baking pan with parchment paper; spray with nonstick spray and set aside.

Stir together pancake mix, oat beverage, eggs, 2 tablespoons maple syrup, vanilla, salt, cinnamon, and nutmeg until combined. Spread batter in prepared baking pan. Top with strawberries and triple berry blend.

Bake 14 to 16 minutes or until a toothpick inserted near center comes out clean. Cool slightly; cut pancake into 16 pieces. Serve with additional syrup.

Serve immediately. Or, to store, cool pancake pieces completely; wrap each piece in plastic wrap. Store in a freezer-safe container in freezer up to 1 month. To serve, unwrap and reheat 2 pieces in microwave on HIGH for 45 to 60 minutes.