I love how this sheet pan pancake recipe transforms a regular morning into something special. The fluffy batter meets a burst of mixed berries that leaves each bite exciting. It’s a super simple, crowd-pleasing dish that makes breakfast and brunch feel effortlessly indulgent while keeping cleanup minimal.

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I love whipping up this recipe for sheet pan pancakes because it makes breakfast for a crowd really simple while still being packed with flavor and a decent nutritional boost. I start by mixing 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder and a pinch of salt then add 2 large eggs, 2 cups milk, melted 1/4 cup unsalted butter and a teaspoon of vanilla extract to form a lumpy but tasty homemade pancake batter.

I always feel good knowing that the batter provides energy with balanced carbs and proteins, and adding 2 cups of mixed berries gives a boost of vitamins and antioxidants that are great for your day ahead. This recipe plays around with the idea of blueberry pancake bake and even nods to pancakes easy breakfast brunch recipes.

It may seem simple but its a perfect way to start a productive day, especially if you’re in a rush.

Why I Like this Recipe

1. I love how simple it is to mix everything together. Even if i’m not a master chef, i can toss all the ingredients in and end up with some awesome pancakes.

2. I honestly dig that it’s a one-pan deal. It saves me time on cleanup and i don’t have to stand over the stove the whole time waitin’ for my pancakes to cook.

3. The mix of berries with the fluffy pancake batter really gives it a special twist. It feels like i’ve got a little burst of flavor in every bite.

4. I also appreciate how versatile it is. Whether it’s breakfast, brunch, or even a fun dinner idea, it works for any time of the day.

Ingredients

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All-Purpose Flour: Provides mainly carbs for energy and helps make pancakes light and tender.
Granulated Sugar: Adds sweetness though it boosts calories if used in large amounts.
Large Eggs: Brings protein and fats, making the batter rich and helping bind ingredients.
Milk: Supplies creaminess and extra protein while keeping the batter smooth and pourable.
Unsalted Butter: Enhances taste and texture but too much adds unhealthy fats.
Mixed Berries: Bursting with natural sweetness and fibre, they are full of antioxidants.
Vanilla Extract: Adds a warming note that ties the other flavors together while used sparingly.
Baking Powder: Helps pancakes rise and gives them a light airy texture.

Ingredient Quantities

2 cups all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs

2 cups milk

1/4 cup unsalted butter, melted (plus extra for greasing the pan)

1 teaspoon vanilla extract

2 cups mixed berries (blueberries, strawberries, raspberries)

How to Make this

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1. Preheat your oven to 425°F and grease your sheet pan really well with some extra butter so the batter wont stick.

2. In a large bowl, mix the 2 cups all-purpose flour, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

3. In another bowl, beat together the 2 large eggs, 2 cups milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract until its all well combined.

4. Pour the wet ingredients into the dry ingredients and stir gently just until you don’t see dry flour anymore. Do not overmix.

5. Pour the batter evenly onto the greased sheet pan.

6. Sprinkle the 2 cups of mixed berries (blueberries, strawberries, and raspberries) over the batter, making sure they spread out evenly.

7. Place the sheet pan in the oven and bake for about 12-15 minutes or until the pancake is golden and a toothpick inserted comes out clean.

8. Once done, remove the pan from the oven and let the pancake rest for a couple of minutes.

9. Cut the sheet pan pancake into squares or rectangles as you like.

10. Serve warm and enjoy with your favorite topping like extra butter or syrup if you desire.

Equipment Needed

1. Oven – You need an oven that can preheat to 425°F, which helps the pancake get that golden crispiness and also makes sure the batter cooks evenly.
2. Sheet pan – A well-greased sheet pan is key so the batter doesn’t stick; using extra butter helps both the flavor and texture.
3. Large bowl – Use it for mixing your dry ingredients like flour, sugar, baking powder, and salt.
4. Secondary bowl – This bowl is for combining your wet ingredients such as eggs, milk, melted butter, and vanilla extract.
5. Whisk or fork – To beat and mix your eggs with the other liquids. It doesn’t need to be super fancy, just effective.
6. Measuring cups – For properly measuring out your flour and milk. Accurate measurements help maintain the balance of your pancake’s nutritional value.
7. Measuring spoons – They are essential for the sugar, baking powder, salt, and vanilla extract.
8. Spatula – Use this to gently stir the wet and dry ingredients together so you dont overmix.
9. Toothpick – A simple tool to check if the pancake is done; if it comes out clean, you know it’s properly baked.
10. Knife – Once cooled a bit, use a knife to cut the baked pancake into squares or rectangles for serving.

FAQ

Q: How do I know when the sheet pan pancakes are done?
A: They should be golden brown on the edges and set in the middle. You can poke a fork in the center to see if it comes out clean.

Q: Can I use a different type of milk?
A: Yes, you can substitute regular milk with almond, soy, or another type you prefer. The pancakes might have a slightly different flavor.

Q: Is it ok to add extra toppings like nuts or chocolate chips?
A: Absolutely! Mixing in a handful of nuts or chocolate chips can add a nice crunch or a hint of sweetness.

Q: Can I prep the batter ahead of time?
A: It’s best to mix the dry and wet ingredients right before baking. If you prep too early, the baking powder can lose its power.

Q: What’s the best way to remove the berries if they sink to the bottom?
A: If the berries settle, just gently swirl the batter with a spatula before it sets. They will mix in more evenly then.

Sheet Pan Pancakes Recipe Substitutions and Variations

All-purpose flour: You can swap it with whole wheat flour for a nuttier flavor or try a gluten free blend if you’re cutting gluten.
Granulated sugar: Try using honey or maple syrup instead, but you might have to reduce a little liquid in the recipe.
Baking powder: Mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a substitute if you run out.
Milk: Almond milk, soy milk, or oat milk are all great alternatives and give the pancakes a slightly different taste.
Unsalted butter: Melted coconut oil or veggie oil can work if you dont have butter or need something dairy free.

Pro Tips

1. Be careful not to overmix the batter; a few lumps are okay which will help keep the pancake light and fluffy rather than tough and dense
2. Make sure you really grease your sheet pan well with extra butter so the pancake doesnt stick and break apart when you cut it
3. Keep an eye on your oven – sometimes ovens run hotter than stated so it’s a good idea to check a little early to avoid burning the pancake
4. Instead of stirring the berries into the batter, try sprinkling them on top evenly right before baking so they dont sink too much and lose their shape
5. For an extra tasty twist, serve warm with a drizzle of syrup or even a pat of butter that melts over the top, giving it a rich finish