Easy Sheet Pan Pancakes with Berries

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I’ve always loved the feeling of a slow, cozy morning. For a long time, though, I felt like I was missing out on the best parts of the day. I was always the one standing over a hot griddle while everyone else laughed and opened gifts.

I wanted a way to feed my whole family without being stuck in the kitchen alone. That’s why I can’t get enough of Sheet Pan Pancakes with Berries. You pour the batter, top it with berries, and let the oven do all the work for you.

It feels so good to finally sit down and enjoy a warm meal with the people I love. Here’s how you can do it too.

Ingredients

For the Pancake Batter

• All-Purpose Flour: 3 cups (360 g)
• Granulated Sugar: 1/4 cup (50 g)
• Baking Powder: 2 tablespoons (30 ml)
• Salt: 1/2 teaspoon (2.5 ml)
• Milk (whole or 2%): 2 and 1/2 cups (600 ml)
• Large Eggs: 2
• Unsalted Butter (melted and cooled): 1/2 cup (1 stick, or 113 g)
• Vanilla Extract: 1 tablespoon (15 ml)

For the Toppings

• Fresh or Frozen Blueberries: 1 cup (150 g)
• Fresh or Frozen Cranberries (halved if large): 1/2 cup (50 g)
• Maple Syrup: For serving
• Powdered Sugar: For dusting (optional)

Instructions

1. Prep the Pan and Oven

• Preheat your oven to 425°F (220°C).
• Generously grease a standard 18×13 inch (45×33 cm) rimmed sheet pan with butter or non-stick spray. For extra safety, you can line the bottom with parchment paper and grease the paper as well.

2. Mix the Batter

• In a large bowl, whisk together the 3 cups (360 g) of flour, 1/4 cup (50 g) of sugar, 2 tablespoons (30 ml) of baking powder, and 1/2 teaspoon (2.5 ml) of salt.
• In a separate medium bowl, whisk the 2 eggs, 2 and 1/2 cups (600 ml) of milk, 1/2 cup (113 g) of melted butter, and 1 tablespoon (15 ml) of vanilla extract.
• Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula until just combined. It is okay if there are a few small lumps; overmixing will make the pancakes tough.

3. Assemble and Bake

• Pour the batter into the prepared sheet pan and spread it evenly into a layer using a spatula.
• Sprinkle the 1 cup (150 g) of blueberries and 1/2 cup (50 g) of cranberries evenly over the top.
• Bake for 15 to 20 minutes, or until the pancake is golden brown on top and a toothpick inserted into the center comes out clean.

4. Slice and Serve

• Let the pancake cool for 2 to 3 minutes in the pan.
• Use a knife or pizza cutter to slice the pancake into squares or rectangles. Serve warm with maple syrup and a dusting of powdered sugar if you like.

Pro Tips for Perfect Sheet Pan Pancakes

• Do Not Overmix: This is the golden rule for pancakes. Stir until the flour just disappears. Overworking the batter develops gluten, which leads to a rubbery texture instead of a soft, cake-like one.
• Room Temperature Ingredients: Try to use room temperature milk and eggs. This prevents the melted butter from clumping up when it hits the cold liquid, ensuring a smoother batter.
• The “Sizzle” Test: For an extra crispy bottom, place the empty, greased sheet pan in the oven for 2 minutes while it preheats. Carefully pour the batter into the hot pan for a lovely crust.
• Check Your Baking Powder: Since this recipe relies heavily on baking powder for its lift, make sure yours is fresh. If it’s been in the cupboard for over six months, it might be time for a new one!

Frequently Asked Questions (FAQs)

1. Can I use frozen berries? Yes! You don’t even need to thaw them. Just sprinkle them directly onto the batter. Keep in mind that frozen berries might bleed a little color into the batter, creating a pretty marbled effect.
2. How do I prevent the bottom from sticking? Greasing the pan well is key. If you are worried, using parchment paper is the safest bet. Just make sure to grease the top of the parchment paper too!
3. Can I use a different size pan? You can, but it will change the thickness and baking time. A smaller pan will result in a thicker, more cake-like pancake that takes longer to bake. A larger pan will produce thinner, crispier pancakes.
4. Can I make the batter the night before? It is best to make the batter fresh because the baking powder starts working as soon as it hits the liquid. However, you can mix the dry ingredients and wet ingredients separately the night before and just combine them in the morning.

Variations to Make It Your Own

• Chocolate Chip & Banana: Swap the berries for 1/2 cup (85 g) of chocolate chips and one sliced banana.
• Cinnamon Swirl: Mix 2 tablespoons (30 ml) of melted butter with 1/4 cup (50 g) of brown sugar and 1 teaspoon (5 ml) of cinnamon. Drizzle this over the batter and swirl with a knife before baking.
• Lemon Poppy Seed: Add the zest of one lemon and 1 tablespoon (15 ml) of poppy seeds to the batter. Top with blueberries for a bright, zesty flavor.
• Savory Version: Omit the sugar and vanilla. Top the batter with cooked bacon bits, shredded cheddar cheese, and chopped chives.

Storage and Reheating

• To Store: Store leftover squares in an airtight container in the refrigerator for up to 3 days.
• To Freeze: These freeze beautifully! Place a piece of parchment paper between the squares so they don’t stick, and store them in a freezer bag for up to 2 months.
• To Reheat: You can pop them in the toaster, a toaster oven, or the microwave for 30-60 seconds until they are warmed through. The toaster is great for bringing back a little bit of crispness.

Common Mistakes to Avoid

• Using a Pan Without Rims: The batter will rise as it bakes. Using a flat cookie sheet without rims will cause the batter to spill over into your oven. Always use a rimmed sheet pan or jelly roll pan.
• Opening the Oven Too Soon: Try not to open the oven door for the first 10 minutes. Every time you open the door, the temperature drops, which can cause the pancake to deflate.
• Uneven Spreading: Make sure you push the batter into the corners of the pan so every slice is roughly the same thickness.

Final Thoughts on Festive Morning Magic

Slow mornings feel even better when everyone gets to enjoy them together. These sheet pan pancakes make breakfast easy without taking away from the moments that matter most. You get a warm, comforting meal and the freedom to sit, laugh, and relax with the people you love.

When breakfast doesn’t keep you tied to the kitchen, the whole day starts lighter. This is one of those recipes that turns an ordinary morning into something special. Serve it fresh from the oven, pass the plates around, and enjoy every bite together.

Sometimes the best memories are made when cooking is simple, and the table is full. Save this recipe for your next cozy morning and try it the next time you want breakfast to feel effortless and special.