The Best Baked Pancakes (Sheet-Pan)

6 tablespoons unsalted butter melted and cooled (divided)
3 cups whole-wheat flour
3 tablespoons pure maple syrup
2 tablespoons aluminum-free baking powder
1 teaspoon sea salt
2 1/4 cups almond milk unsweetened
2 large eggs preferably organic
1 tablespoon pure vanilla extract
1 cup fresh blueberries or mixed berries
Optional toppings sliced bananas, dark chocolate chips, sliced almonds, fresh strawberries, a sprinkle of chia seeds

Preheat the oven to 425°F.
Grease a 13x18-inch sheet pan with about 2 tablespoons of the melted butter.
In a large mixing bowl, whisk together the whole-wheat flour, maple syrup, baking powder, and sea salt. Create a well in the center of the dry ingredients and add the almond milk, eggs, and vanilla extract. Beat until smooth, then fold in the remaining 4 tablespoons of melted butter.
Gently pour the batter onto the sheet pan. Evenly spread the batter with a spatula, making sure it reaches the corners of the pan. Add your choice of toppings.
Bake for 12 to 16 minutes, until the top is lightly golden. Insert a toothpick into the center and check that it comes out clean to test for doneness.
Let cool.
Cut into squares and serve warm with a drizzle of maple syrup or Greek yogurt.