Easy Sheet Pan Pancakes with Mixed Berries for a Crowd Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
