Description
Whipping up sheet pan pancakes means you can feed a whole crowd in one delicious swoop without standing over the stove flipping individual flapjacks. Crispy edges, fluffy centers, and zero hassle make this breakfast hack your new weekend hero.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1.75 cups milk
- 2 large eggs
- 1 cup mixed berries
Supporting Ingredients:
- 4 tablespoons butter
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
Seasoning:
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Heat your oven to 425F and prepare a 9×13-inch sheet pan by coating it with cooking spray or lining with parchment paper.
- Grab a large mixing bowl and combine 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt using a whisk.
- In a separate bowl, blend 1 ¾ cups milk, 2 eggs, 1 teaspoon vanilla, and 4 tablespoons melted butter until the mixture looks smooth and uniform.
- Gently pour the liquid ingredients into your dry ingredients, stirring carefully until just incorporated. Avoid aggressive mixing to keep the batter tender.
- Transfer the batter to your prepared sheet pan, spreading it evenly across the surface with a spatula.
- Sprinkle 1 cup of mixed berries across the top of the batter, distributing them in a balanced pattern.
- Slide the pan into the preheated oven and bake for 15-18 minutes, watching for a golden-brown color and checking that a toothpick comes out clean.
- Remove the pan from the oven and let it rest for 5 minutes to set up slightly.
- Slice into square servings and garnish with maple syrup, whipped cream, or a dusting of powdered sugar.
Notes
- Overmixing the batter leads to tough, dense pancakes, so stop stirring as soon as the ingredients are just combined.
- Frozen berries work well if fresh aren’t available, but pat them dry first to prevent excess moisture.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and check baking time carefully.
- Customize the flavor by adding chocolate chips, nuts, or changing the fruit to match your preferences.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 239 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg