I recently whipped up this Homemade Pancakes recipe that combines classic ingredients like all-purpose flour, unsalted butter, and fresh mixed berries. The aroma of vanilla and melted butter fills the kitchen as the batter spreads on the sheet pan. I can’t wait to share this breakfast treat with you.

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I recently discovered a pretty cool twist on pancakes that’ll make your morning routine a snap. This recipe for Sheet Pan Pancakes uses homemade pancake batter made with 2 cups all purpose flour, 3 tablespoons sugar, and a mix of simple ingredients like 1 tablespoon baking powder and a pinch of salt.

I whisk in 2 large eggs, 1 1/2 cups milk, a teaspoon of vanilla extract, and 3 tablespoons of melted unsalted butter to create a smooth batter that pour right into a greased sheet pan. Then, I top it off with 2 cups of mixed berries to add a burst of flavor and tanginess.

I love this recipe because it’s a great healthy sheet pan pancakes option that makes for a brilliant breakfast or even dinner then dessert style treat. Its simplicity and fresh ingredients make the whole process fun and easy, even on busy mornings when you’re short on time.

Why I Like this Recipe

I love this recipe for several reasons. First, I really like how its super easy to make a giant batch without having to stand over the oven all day. It means I can chill out while it bakes and still impress my friends or family with a delicious breakfast. Also, I’m all about that mix of berries – they give the pancakes a sweet, tangy flavor that makes every bite exciting. I also appreciate how forgiving the batter is; even if my measurements are a little off or if I add too much milk, it still turns out pretty good. Lastly, the recipe is versatile enough for any meal, whether it’s a relaxed weekend brunch or a quick dinner treat.

Ingredients

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All-purpose flour: It gives carb energy and structure, its the base for yummy pancakes.
Sugar: Sweetener that adds subtel sweetness and helps pancakes develop a golden color.
Baking Powder: Leavening agent that helps the pancakes rise, making ’em light and airy.
Eggs: They give protein and help bind stuff, making the pancakes really fluffy.
Milk: Adds moisture and tenderness, blending ingredients smoothly, though its fat level is moderate.
Mixed Berries: Packed with fiber and vitamins, these berries give a burst of tangy flavor.
Unsalted Butter: Rich, creamy fat to enhance flavor and crisp the pancake edges.

Ingredient Quantities

2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs

1 1/2 cups milk (you might need a bit more if the batter seems too thick)

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted

2 cups mixed berries (a mix of strawberries, blueberries, raspberries, and blackberries works best)

A little extra butter to grease the sheet pan

How to Make this

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1. Preheat your oven to 425°F and grease a large sheet pan with a little extra butter.

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

3. In another bowl, beat 2 large eggs then add 1 1/2 cups milk, 1 teaspoon vanilla extract, and 3 tablespoons melted butter.

4. Pour the wet ingredients into the dry ingredients and stir until just combined; if the batter looks too thick, add a bit more milk.

5. Spread the pancake batter evenly on the greased sheet pan.

6. Evenly distribute 2 cups of mixed berries over the batter.

7. Place the pan in the oven and bake for 16-20 minutes until the edges are golden and a toothpick coming out of the center is clean.

8. Remove from the oven and let it cool for a few minutes before slicing.

9. Slice your sheet pan pancakes into squares.

10. Serve warm and enjoy your delicious, crowd-friendly breakfast!

Equipment Needed

1. Oven that can reach 425°F
2. Large sheet pan (enough to spread the pancake batter evenly)
3. Big bowl for mixing the dry ingredients like flour, sugar, baking powder, and salt
4. Another bowl for beating the eggs and mixing in milk, vanilla, and melted butter
5. Measuring cups and spoons to get the right amounts for each ingredient
6. Whisk or fork to beat the eggs and mix the wet ingredients
7. Spatula for stirring the batter together until just combined
8. Toothpick to test if the pancakes are done (it should come out clean when inserted in the center)
9. Knife or pizza cutter to slice the baked pancake into squares
10. Cooling surface (like a rack or plate) to let the pancake cool a bit before cutting and serving

FAQ

Q: Do I need to preheat the oven and at what temperature?

Yes, you should preheat your oven to 425°F. This helps the pancake cook evenly.

Q: What if my batter seems too thick?

If that happens, just slowly add a little more milk until it reaches a pourable consistency.

Q: Can I substitute mixed berries with just one type?

Sure, you can use just strawberries or blueberries. The mix adds more flavor, but it's totally fine to go with what you have.

Q: Do I need to grease my sheet pan?

Yes, make sure you grease the pan with a little extra butter. This keeps the pancake from sticking and makes clean up way easier.

Q: How do I know when the pancake is done?

You'll see the edges pull away from the pan and in the middle it should look set. If you're ever in doubt, give it a quick poke in the center.

Sheet Pan Pancakes Recipe Substitutions and Variations

You could use whole wheat flour instead of all-purpose flour if you’re lookin for a nuttier taste; just note that the texture might be a bit denser
If you’re out of sugar, try using honey or maple syrup instead but you might need to tweak the amount of liquid a little bit
Instead of milk, you can use almond milk or oat milk. They’re pretty cool alternatives and won’t mess up the flavor too much
For mixed berries, if you only have frozen ones, let them thaw a bit first so they dont turn your batter watery
Instead of unsalted butter, you can use salted butter but then you should cut down on the extra salt in the recipe

Pro Tips

1. Be sure you preheat your oven completely and give it a few extra minutes to get nice and hot so your pancake cooks evenly, it makes a big difference!
2. Mix the batter just until the ingredients are combined cuz over stirring can make it tough and dense, which nobody really wants.
3. If your batter looks too thick, don’t be afraid to add a little extra milk. It should be smooth and spreadable, not like cement!
4. When you put the berries on top, try not to stir them in too much. You want them to stay on top for that yummy burst of flavor every time you bite.

Sheet Pan Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven that can reach 425°F
2. Large sheet pan (enough to spread the pancake batter evenly)
3. Big bowl for mixing the dry ingredients like flour, sugar, baking powder, and salt
4. Another bowl for beating the eggs and mixing in milk, vanilla, and melted butter
5. Measuring cups and spoons to get the right amounts for each ingredient
6. Whisk or fork to beat the eggs and mix the wet ingredients
7. Spatula for stirring the batter together until just combined
8. Toothpick to test if the pancakes are done (it should come out clean when inserted in the center)
9. Knife or pizza cutter to slice the baked pancake into squares
10. Cooling surface (like a rack or plate) to let the pancake cool a bit before cutting and serving

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/2 cups milk (you might need a bit more if the batter seems too thick)
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
2 cups mixed berries (a mix of strawberries, blueberries, raspberries, and blackberries works best)
A little extra butter to grease the sheet pan

Directions

Preheat your oven to 425°F and grease a large sheet pan with a little extra butter.
In a big bowl, mix 2 cups of all-purpose flour, 3 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon salt together.
In another bowl, beat 2 large eggs then add 1 1/2 cups milk, 1 teaspoon vanilla extract, and 3 tablespoons melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined; if the batter looks too thick, add a bit more milk.
Spread the pancake batter evenly on the greased sheet pan.
Evenly distribute 2 cups of mixed berries over the batter.
Place the pan in the oven and bake for 16-20 minutes until the edges are golden and a toothpick coming out of the center is clean.
Remove from the oven and let it cool for a few minutes before slicing.
Slice your sheet pan pancakes into squares.
Serve warm and enjoy your delicious, crowd-friendly breakfast!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.