Print

Fluffy Sheet Pan Pancakes Easy Recipe with Mixed Berry Topping

fluffy sheet pan pancakes - featured image
Print Recipe

This recipe offers a quick and easy way to make fluffy, golden sheet pan pancakes topped with a sweet and tangy mixed berry topping. Perfect for feeding a crowd with minimal fuss.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (480 ml) buttermilk (or milk + 2 tbsp lemon juice, let sit 5 mins)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted (plus extra for the pan)
  • 1 tsp pure vanilla extract
  • 2 cups (300 g) mixed berries (blueberries, raspberries, blackberries; fresh or frozen)
  • 2 tbsp maple syrup or honey
  • 1 tsp lemon zest (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed sheet pan (9×13 inches) with parchment paper and lightly butter it.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula. Do not overmix; a few lumps are okay.
  5. Pour the batter evenly into the prepared sheet pan and spread gently to the edges to form an even layer about 3/4 inch thick.
  6. In a small bowl, toss the mixed berries with maple syrup and lemon zest if using. Distribute the berries evenly over the batter, pressing them in slightly.
  7. Bake in the preheated oven for 15-18 minutes. Check at 15 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Remove from oven and let cool for 5 minutes. Slice into squares or rectangles.
  9. Serve warm, optionally with extra maple syrup or whipped cream.

Notes

Do not overmix the batter to keep pancakes fluffy. Use fresh or properly thawed buttermilk for best rise. Butter the pan well even if using parchment paper to get crispy edges. Baking at 425°F is key for crispy edges and fluffy center. Frozen berries can be used without thawing. Leftovers reheat well in toaster or oven.

Nutrition

Keywords: sheet pan pancakes, fluffy pancakes, mixed berry topping, easy breakfast, baked pancakes, crowd-pleaser, brunch recipe

Find it online: https://avabake.com/fluffy-sheet-pan-pancakes-easy-recipe-with-mixed-berry-topping/