Fluffy Sheet Pan Pancakes with Mixed Berries
Easy homemade sheet pan pancakes baked with mixed berries, offering a fluffy texture and a golden crust. Perfect for busy mornings or brunch gatherings, these pancakes are simple to make and great for sharing.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1½ cups (360ml) whole milk
- 4 tablespoons (60g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1½ cups (225g) fresh or frozen mixed berries (blueberries, raspberries, blackberries)
- Optional: 1 tablespoon brown sugar for sprinkling on top
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and ½ teaspoon salt until evenly combined.
- In a separate bowl, beat 2 large eggs (room temperature), then stir in 1½ cups (360ml) whole milk, 4 tablespoons (60g) melted butter, and 1 teaspoon vanilla extract.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. It’s okay if the batter is slightly lumpy.
- Gently fold 1½ cups (225g) mixed berries into the batter, taking care not to break them too much.
- Lightly grease your half-sheet pan (18×13 inches) or line it with parchment paper. Pour the batter evenly into the pan and smooth it out to about 1-inch thick (2.5 cm).
- Optional: Sprinkle 1 tablespoon brown sugar evenly over the top for a caramelized finish.
- Bake for 15-20 minutes. Start checking at 15 minutes; the pancake should be golden brown on top and a toothpick inserted in the center should come out clean.
- Let the pancake cool for 5 minutes before slicing into squares. Serve warm with butter, maple syrup, or Greek yogurt.
Notes
Do not over-mix the batter; lumps are fine. Use room temperature eggs and milk for better texture. Fold berries gently to avoid crushing. Rotate the pan halfway through baking for even browning. If edges brown too quickly, cover loosely with foil. Batter can be prepared the night before and stored in the fridge. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed. For dairy-free, use plant-based milk and vegan butter. Reheat leftovers in oven or toaster oven to maintain texture.
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 220
- Fat: 7
- Carbohydrates: 33
- Fiber: 3
- Protein: 6
Keywords: sheet pan pancakes, mixed berries, easy breakfast, brunch recipe, fluffy pancakes, baked pancakes, family-friendly breakfast