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Sheet Pan Pancakes With Mixed Berries

These super easy Sheet Pan Pancakes With Mixed Berries are fluffy, fruity, lightly sweet with a hint of vanilla, and baked in the oven in one pan all at the same time. They’re a breakfast and brunch game-changer!

Do you love pancakes but hate standing over the stove or griddle flipping and making them in batches and then either serving everyone at different times or trying to keep the cooked ones warm while you finish the rest? If so, this is the recipe you need!

Whether you’re serving a crowd or just a few (leftovers freeze well), this is the easiest way to make pancakes…and they’re every bit as good as pancakes cooked the traditional way.

Actually, I think they might even be better. Not only are they lighter and fluffier, but the addition of fresh strawberries, raspberries and blueberries takes them over the top. It’s like having dessert for breakfast!

All you have to do is mix up your homemade pancake batter, pour it into a greased sheet pan, top it with berries, and bake it in a preheated oven until lightly golden and cooked through…no flipping required. Then just cut it into squares and serve with your favorite toppings.

Now everyone can sit down and enjoy these warm, delicious pancakes all at the same time. And the cook won’t be left behind in the kitchen to eat last!

They’re also very versatile. You can make them plain, add other mix-ins besides berries, or you can put different mix-ins in different sections of the batter so that each person can have their favorite.

All that, and they’re ready to eat in about 30 minutes, which means you could even make them on a weekday morning!

a half sheet pan filled with sheet pan pancakes with mixed berries cut into squares with a white kitchen towel and a spatula on the side

Yes, there are blueberries in there (the batter puffed up and covered them during baking)!

Ingredients You Need

  • Cooking spray
  • All-purpose flour
  • Baking powder
  • Sugar
  • Salt
  • Milk (I use whole milk)
  • Eggs
  • Butter
  • Vanilla extract
  • Fresh strawberries
  • Fresh blueberries
  • Fresh raspberries
  • Additional butter (for topping, optional)
  • Pure maple syrup (for topping, optional)

Note: Ingredient amounts are in the recipe card at the end of the post.

Special Equipment Needed

  • Rimmed half sheet pan (18x13x1 inch); I recommend using a pan that is light in color so the pancakes don’t get too brown on the bottom.
a sheet pan pancake being lifted out of the sheet pan with a spatula

For those of you who would rather pictures instead of a video, here’s a quick look at the steps:

  1. Preheat the oven to 425°F.
  2. Spray a rimmed half sheet pan (18x13x1 inch) with cooking spray; be sure to get the sides and corners as well as the bottom.
  3. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well-combined. Add the milk, eggs, melted butter, and vanilla extract and stir just until the dry ingredients have been incorporated (it’s okay if there are small lumps).
  4. Pour the batter into the prepared half sheet pan, spread it out evenly, and top with the berries.
  5. Bake for 15 to 18 minutes or until lightly golden brown and cooked through (a toothpick inserted in the center should come out clean).
  6. Allow the pancake to rest in the pan for 2 to 3 minutes, then slice into 16 squares/rectangles; serve immediately with your favorite pancake toppings and enjoy!
3 numbered images, number 1 is a graphic of an oven with text that says 425 degrees Fahrenheit, number two is of a half sheet pan with a can of cooking spray next to it, and number 3 is of the dry ingredients being mixed in a bowl, then the wet ingredients added, and then the final batter
3 numbered images, number 4 is of the batter in the sheet pan and then the batter topped with berries, number 5 is a graphic of an oven with text that says 425 degrees Fahrenheit, and number 6 is of the finished baked pancake in the sheet pan and then the pancake cut into squares with a knife

Note: The above video and photos are just a brief overview of the steps. Scroll down to the recipe card at the bottom of the post for the full printable recipe with ingredient amounts and detailed instructions.

Recipe Tips & Tidbits

  • Don’t over-mix the batter, as this can cause the pancakes to be tough. Mix just until all of the dry ingredients have been incorporated and there are no large lumps (small lumps are okay; if you mix it until it is completely smooth, it’s probably over-mixed).
  • Once you mix the batter, pour it into the pan immediately, add the berries and put it straight in the oven. You don’t want to let the batter sit because, once you add the wet ingredients, the baking powder will activate, and this will make your pancakes light and fluffy. If you let it sit, your pancakes could end up flat.
  • Be careful not to overcook, which can make the pancakes turn out dry.
  • I’ve never had a problem with my pancakes sticking to the pan (as long as the pan is well-greased). If you are concerned about sticking, you can line the bottom of the pan with parchment paper in addition to spraying it.

Substitutions & Variations

  • Buttermilk can be used instead of regular milk. If you don’t have buttermilk on hand, you can make a substitute by putting 2½ tablespoons of white vinegar or lemon juice in a large measuring cup and adding enough regular milk to give you 2½ cups of liquid total.
  • If you want to use frozen berries, you will need to thaw them and remove any excess liquid before adding them to the batter (if you put them in frozen, this could affect the baking time, resulting in overcooked pancakes).
  • If you just want plain pancakes, omit the berries and bake as directed.
  • Try other berries and fruits, such as blackberries, cranberries, bananas, peaches, apples, pineapple, and more.
  • Possible other add-ins: chocolate chips, coconut, nuts.
  • Or maybe swirl in some peanut butter, jam or chocolate-hazelnut spread.
  • And don’t forget that you can split the batter into sections and do different (or no) mix-ins in each section. Experiment and have fun!
2 plates of sheet pan pancakes with mixed berries topped with butter with a fork and knife on one plate and a pitcher of maple syrup and a plate of berries on the side

Make Ahead, Storing Leftovers, Freezing, and Reheating

Make Ahead

Although you can’t make the batter ahead, you can bake the pancakes ahead of time, refrigerate or freeze them, and then reheat.

Storing Leftovers

Allow the pancakes to cool, then store them in an airtight container in the refrigerator for up to 2 to 3 days (place wax paper between any layers).

Freezing

Once cooled, place the pancakes in a freezer bag (put wax paper between layers). remove as much air as possible to help prevent freezer burn, and freeze for up to 1 to 2 months. For the best quality, enjoy them sooner rather than later.

Thaw completely before reheating.

Reheating

Place the pancakes on a baking sheet, cover with foil and bake in a preheated 325°F oven just until heated through.

Don’t reheat the pancakes from frozen, as the fruit or other add-ins will most likely not thaw by the time the pancakes have heated through. If you make plain pancakes, however, you can reheat them directly from frozen.

Although you could also reheat the pancakes in the microwave, I don’t recommend it, as I think it can make them a bit rubbery.

2 sheet pan pancakes with mixed berries topped with butter on a white plate with maple syrup being poured over them

What to Serve With Sheet Pan Pancakes With Mixed Berries

As far as toppings go, butter and pure maple syrup are the classics (and my favorite as well). But you can use your favorite syrup, fruit compote or simply some powdered sugar.

For sides, bacon or breakfast sausage are always winners. You could also serve them alongside some eggs. Vanilla yogurt would also be nice.

Oh, and if you wanted to turn this into a yummy dessert (which we have done many times, and I highly recommend it), you can top your pancakes with whipped cream, chocolate sauce, caramel sauce, ice cream, and more!

I hope you try this Sheet Pan Pancakes With Mixed Berries recipe and love it as much as I do.

This is also my 400th recipe post! Thank you so much, everyone, for your continued support, and thanks for visiting today!

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More Breakfast Recipes To Try

For lots more breakfast recipes and ideas, check out my Breakfast and Brunch Recipes page!

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

3 sheet pan pancakes with mixed berries stacked on a white plate with a pitcher of syrup in the background

Sheet Pan Pancakes With Mixed Berries

These super easy Sheet Pan Pancakes With Mixed Berries are fluffy, fruity, lightly sweet with a hint of vanilla, and baked in the oven in one pan all at the same time. They're a breakfast and brunch game-changer!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 18 minutes
Resting Time: 2 minutes
Total Time: 30 minutes
Servings: 8 (2 pieces each)
Estimated Calories: 298

Ingredients

  • cooking spray
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt, I use kosher salt
  • cups milk, I use whole milk
  • 2 large eggs
  • 4 tablespoons melted butter, I use salted butter
  • 2 teaspoons vanilla extract
  • ½ cup chopped fresh strawberries, about ¼ to ½-inch pieces
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • additional butter, for topping (optional)
  • pure maple syrup, for topping (optional)

Special Equipment

  • rimmed half sheet pan (18x13x1 inch) (I recommend using one that is lightly colored so the pancakes don't get too brown on the bottom)

Instructions

  • Preheat the oven to 425°F.
  • Spray a rimmed half sheet pan (18x13x1 inch) with cooking spray; spray the sides, corners and the bottom.
  • In a large bowl, whisk together the flour, baking powder, sugar, and salt until well-combined.
  • Add the buttermilk, eggs, melted butter, and vanilla extract; mix just until the dry ingredients have been incorporated and there are no large lumps.
    It's okay if there are small lumps. You don't want to over-mix the batter, as this can make the pancakes tough. If you mix the batter until it is completely smooth, it will likely be over-mixed.
  • Immediately pour the batter into the prepared pan and spread it out evenly.
  • Top with the berries, evenly distributing each type of berry over the batter.
  • Bake in the center of the oven for 15 to 18 minutes or until lightly golden brown and cooked through (a toothpick inserted in the center should come out clean).
    Be careful not to overcook the pancakes, as this can make them turn out dry.
  • Allow the pancake to rest in the pan for 2 to 3 minutes.
  • Slice the pancake into 16 squares/rectangles.
  • Serve immediately with butter and maple syrup (or your favorite pancake toppings).

Notes

  • I’ve never had a problem with my pancakes sticking to the pan (as long as the pan is well-greased). If you are concerned about sticking, you can line the bottom of the pan with parchment paper in addition to spraying it.
  • Estimated calories shown are for one serving of 2 pieces each and do not include additional butter, maple syrup or other toppings.
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