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Fluffy Sheet Pan Pancakes Recipe with Easy Mixed Berry Topping

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A simple and quick sheet pan pancake recipe that yields fluffy, golden pancakes topped with a fresh mixed berry medley, perfect for hassle-free weekend breakfasts or brunches.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1½ cups (360ml) milk (whole or 2%; almond milk for dairy-free option)
  • 2 large eggs, room temperature
  • 4 tablespoons (60g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 cups (300g) mixed berries (blueberries, raspberries, sliced strawberries; fresh or frozen)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon lemon juice
  • Fresh mint leaves, optional, finely chopped

Instructions

  1. Preheat the oven to 425°F (220°C). Line a half-sheet pan (18×13 inches) with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In another bowl, beat the eggs with the milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and whisk gently until just combined; a few lumps are okay.
  5. Pour the batter onto the prepared sheet pan and spread evenly with a spatula to about 1-inch thickness.
  6. Bake for 15-18 minutes, checking doneness around 12 minutes with a toothpick; it should come out clean.
  7. While baking, combine mixed berries with honey or maple syrup and lemon juice in a small bowl; let macerate.
  8. Remove pancakes from oven and let cool 3-5 minutes before slicing into squares.
  9. Serve topped with the mixed berry topping and optional fresh mint leaves.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and milk for best results. Preheat oven thoroughly to 425°F for a golden crust. Spread batter evenly to ensure uniform cooking. You can prepare batter up to 24 hours ahead but add baking powder fresh before baking. If edges brown too fast, tent with foil. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute eggs with flax eggs and use plant-based milk and butter.

Nutrition

Keywords: sheet pan pancakes, fluffy pancakes, mixed berry topping, easy breakfast, brunch recipe, baked pancakes, quick pancakes

Find it online: https://grubella.com/fluffy-sheet-pan-pancakes-recipe-with-easy-mixed-berry-topping/