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3 sheet pan pancakes with mixed berries stacked on a white plate with a pitcher of syrup in the background
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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!
Prep Time10 minutes
Cook Time18 minutes
Resting Time2 minutes
Total Time30 minutes
Servings: 8 (2 pieces each)
Estimated Calories: 298
Author: Michelle

Ingredients

  • cooking spray
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt, I use kosher salt
  • 2½ 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 milk, 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).

Recipe 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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