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Fluffy Sheet Pan Pancakes

Easy-to-make, fluffy sheet pan pancakes baked with juicy mixed berries, perfect for serving warm with syrup and whipped cream.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups milk
  • 4 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup mixed berries (or your favorite fruit) Can substitute with other fruits, keeping the same amount.
For Serving
  • Syrup and whipped cream For topping.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and grease a sheet pan well.
  2. In a large bowl, stir together flour, sugar, baking powder, and salt.
  3. In a second bowl, whisk the milk, eggs, melted butter, and vanilla until smooth.
  4. Add the wet mixture to the dry mixture and stir just until combined; the batter may look slightly lumpy.
  5. Gently fold in the mixed berries.
  6. Pour the batter onto the greased sheet pan and spread it into an even layer.
Baking
  1. Bake for about 20 minutes until golden brown and the center is set.
Serving
  1. Cut into squares and serve warm with syrup and whipped cream.

Notes

For best results, grease the pan generously, do not overmix the batter, and spread it evenly in the pan. Store leftovers in the refrigerator and reheat before serving.