Fluffy Sheet Pan Pancakes with Mixed Berries
A quick and easy sheet pan pancake recipe that yields fluffy, tender pancakes studded with juicy mixed berries. Perfect for busy mornings with no flipping required.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 3 ½ teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 ¼ cups (300ml) whole milk (or almond/oat milk for dairy-free)
- 2 large eggs, room temperature
- 4 tablespoons (56g) unsalted butter, melted and cooled (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) mixed berries (fresh or frozen blueberries, raspberries, blackberries)
- 1 tablespoon flour (for tossing frozen berries)
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a rimmed sheet pan (9×13 inches).
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; lumps are okay.
- Toss the mixed berries lightly in 1 tablespoon of flour to prevent sinking, then fold them carefully into the batter.
- Pour the batter into the prepared sheet pan and spread evenly with a spatula.
- Bake for 15–20 minutes until pancakes are puffed, golden, and a toothpick inserted comes out clean.
- Remove from oven and let cool for 5 minutes before slicing into squares.
- Serve warm with maple syrup, yogurt, or powdered sugar.
Notes
Do not overmix the batter; lumps are fine. Use room temperature eggs and milk for best results. Toss frozen berries in flour before folding to prevent sinking. Rotate pan halfway through baking if oven heats unevenly. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, substitute butter with coconut oil and use plant-based milk.
Nutrition
- Serving Size: About 1/6 of the she
- Calories: 280
- Fat: 9
- Carbohydrates: 38
- Fiber: 3
- Protein: 8
Keywords: sheet pan pancakes, fluffy pancakes, mixed berries, easy breakfast, no flipping pancakes, quick pancakes, oven-baked pancakes