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Fluffy Sheet Pan Pancakes with Mixed Berries

This recipe for fluffy sheet pan pancakes is a delicious, hands-off breakfast option that serves a crowd. Mixed berries soak into the pancakes, creating bursts of flavor in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder This helps the pancakes rise and become fluffy.
  • 1/2 teaspoon salt
  • 1/4 cup sugar
Wet Ingredients
  • 2 large eggs
  • 1 3/4 cups milk
  • 1 tablespoon vanilla extract
  • 1/4 cup melted butter Add richness without making the crumb heavy.
Toppings
  • 1 cup mixed berries Use whatever berries you have on hand.
  • Syrup For serving.
  • Whipped cream For serving.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a sheet pan well.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a second bowl, mix the eggs, milk, vanilla extract, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Spread the batter into an even layer on the prepared sheet pan.
  6. Sprinkle mixed berries over the top, ensuring even distribution.
Baking
  1. Bake for 15-20 minutes until the top looks set and lightly golden.
Serving
  1. Let it sit just long enough to cut clean squares, then serve warm with syrup and whipped cream.

Notes

For best results, grease the pan thoroughly, stop stirring early to avoid chewy pancakes, and add toppings after slicing.