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Sheet Pan Pancakes with Berries Recipe

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4 from 14 reviews

Sheet Pan Pancakes are a quick and easy way to enjoy fluffy, golden pancakes baked in the oven. This recipe combines a simple batter with fresh or frozen mixed berries, baked until perfectly soft and golden on a single sheet pan, making breakfast prep effortless and ideal for serving a crowd.

Ingredients

Dry Ingredients

  • 2½ cups flour
  • 1½ tablespoons baking powder
  • ¼ cup sugar
  • ½ teaspoon salt

Wet Ingredients

  • 1½ cups milk
  • 2 large eggs
  • ⅓ cup butter, melted

Add-ins

  • 2 cups mixed berries (fresh or frozen)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a half-size sheet pan with butter or coat with baking spray to prevent sticking. Set the pan aside while you prepare the batter.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk these together until uniformly mixed ensuring even leavening and sweetness throughout the batter.
  3. Add Wet Ingredients: Crack the eggs into the dry ingredients and pour in 1½ cups of milk. Whisk just enough to combine without overmixing to keep the pancakes light and tender.
  4. Incorporate Butter: Stir in the melted butter thoroughly to add richness and moisture to the batter.
  5. Pour Batter and Add Berries: Pour the pancake batter evenly across the prepared sheet pan. Use a spatula to spread it out for a uniform thickness. Scatter the mixed berries evenly over the top of the batter.
  6. Bake the Pancakes: Place the sheet pan in the preheated oven. Bake for 14-18 minutes if using fresh berries or 18-22 minutes for frozen berries. Bake until the pancakes are golden brown and cooked through.
  7. Serve: Remove from the oven, slice into squares, and serve warm with your favorite pancake toppings such as syrup, butter, or whipped cream.

Notes

  • Do not overmix the batter to avoid dense pancakes; a few lumps are fine.
  • If using frozen berries, you may need to bake a few minutes longer to ensure they heat through.
  • Greasing the pan well is essential to prevent sticking given the large sheet pan surface.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • This recipe can easily be doubled or halved depending on the size of your sheet pan and number of servings needed.

Find it online: https://marthatasty.com/sheet-pan-pancakes-with-berries-recipe/