Easy Sheet Pan Pancakes with Mixed Berries for a Crowd Recipe

Introduction

Sheet pan pancakes are an effortless way to make a fluffy, crowd-pleasing breakfast without standing over the griddle. This recipe combines a tender pancake base with vibrant mixed berries, baked all together for a simple, delicious start to your day.

Ingredients

• 2 cups all-purpose flour (240g)
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1¾ cups milk (whole, almond, or oat milk)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 tablespoons butter, melted and slightly cooled
• 1 cup mixed berries (blueberries, blackberries, raspberries)
• Optional toppings: Maple syrup, whipped cream, powdered sugar

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Grease or line a 9×13-inch sheet pan with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. Step 3: In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; lumps are okay.
5. Step 5: Pour the batter into the prepared sheet pan and spread it out evenly using a spatula.
6. Step 6: Scatter the mixed berries evenly over the top of the batter.
7. Step 7: Bake in the preheated oven for 15 to 18 minutes, or until the pancakes are golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Allow the sheet pan pancakes to cool slightly, then cut into squares. Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar if desired.

Tips & Variations

• For extra fluffy pancakes, gently fold in the wet and dry ingredients without overmixing to keep air bubbles intact.
• Swap mixed berries for chocolate chips or sliced bananas for a tasty twist.
• Use non-dairy milk like almond or oat milk to make this recipe dairy-free.
• Adding a pinch of cinnamon or lemon zest to the batter adds a lovely flavor dimension.

Storage

Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or until warmed through. These pancakes can also be frozen for up to 1 month—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter the night before?

It’s best to mix the batter just before baking for the fluffiest pancakes. However, you can prepare the dry and wet ingredients separately the night before and combine them in the morning.

What if I don’t have a 9×13-inch pan?

If you don’t have this size pan, use the closest alternative and adjust the baking time accordingly. A deeper pan may require a few extra minutes, while a shallower pan might bake faster—keep an eye on the pancakes as they bake.

Easy Sheet Pan Pancakes with Mixed Berries for a Crowd Recipe

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★★★★★

4.9 from 140 reviews

This Easy Sheet Pan Pancakes with Mixed Berries recipe is a perfect breakfast solution for feeding a crowd. Made with a simple batter of flour, milk, eggs, and berries, these pancakes bake evenly on a sheet pan, saving time and effort while delivering fluffy, golden pancakes topped with vibrant mixed berries. Ideal for weekend brunches or holiday mornings, you can customize with your favorite toppings like maple syrup, whipped cream, or powdered sugar.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (240g)
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1¾ cups milk (whole, almond, or oat milk)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 tablespoons butter, melted and slightly cooled

Add-ins

• 1 cup mixed berries (blueberries, blackberries, raspberries)

Optional Toppings

• Maple syrup
• Whipped cream
• Powdered sugar

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) and prepare a 9×13-inch sheet pan by greasing it lightly or lining it with parchment paper to prevent sticking.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
3. Mix the wet ingredients: In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter until the mixture is smooth and homogenous, avoiding any lumps.
4. Combine the batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or spoon just until combined. Be careful not to overmix, as this can produce dense pancakes.
5. Assemble the batter in the pan: Pour the pancake batter evenly into the prepared sheet pan and spread it out smoothly. Scatter the mixed berries evenly over the top to add bursts of fruity flavor.
6. Bake the pancakes: Place the sheet pan in the preheated oven and bake for 15 to 18 minutes or until the pancakes are golden brown and a toothpick inserted in the center comes out clean.
7. Serve: Allow the pancakes to cool slightly in the pan. Cut into squares and serve warm with your choice of toppings like maple syrup, whipped cream, or a sprinkle of powdered sugar for a crowd-pleasing breakfast treat.

Notes

• Use parchment paper for easy cleanup and to prevent sticking.
• Do not overmix the batter to keep the pancakes light and fluffy.
• Feel free to substitute mixed berries with your favorite fruits such as sliced strawberries or chopped apples.
• Whole milk will yield richer pancakes, but plant-based milks work well for dairy-free options.
• Leftovers can be refrigerated and reheated in a toaster or oven for quick breakfasts.

Keywords: sheet pan pancakes, easy breakfast recipe, mixed berry pancakes, breakfast for a crowd, baked pancakes, brunch ideas