Sheet Pan Pancakes with Berries
Enjoy a hassle-free breakfast with these delicious sheet pan pancakes, baked in the oven with sweet, jammy berries. Perfect for feeding a crowd or meal prep.
Ingredients
Dry Ingredients
- 2 cups All purpose flour Can swap half with whole wheat flour for a heartier texture.
- 1 tablespoon Sugar Adjust according to toppings.
- 2 tablespoons Baking powder Ensure it is fresh for proper leavening.
- 1 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1 cup Milk Dairy or unsweetened non-dairy milk both work.
- 2 large Eggs Provides structure and fluffiness.
- 4 tablespoons Melted butter Can use neutral oil as an alternative.
- 1 teaspoon Vanilla extract Optional, adds great flavor.
Berries
- 2 cups Mixed berries Fresh or frozen; can include blueberries, raspberries, strawberries, and blackberries.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Grease an 18 by 13-inch rimmed sheet pan with butter or cooking spray. Optionally, line with parchment paper and grease lightly.
Mixing Batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry ingredients and stir gently until just combined.
Baking
- Pour batter into the prepared sheet pan and spread evenly.
- Scatter berries evenly on top and press them slightly into the batter.
- Bake in the preheated oven for 12 to 16 minutes until puffed and set. Optionally broil for an additional 30 to 60 seconds for more color.
Serving
- Cool for a few minutes, then slice into squares. Serve warm with maple syrup and additional butter or yogurt.
Notes
For best results: Grease the pan generously, do not overmix the batter, keep the berries small to avoid sinking, and serve immediately for optimal fluffiness. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.