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With jammy pockets of berries in every bite, these buttery, fluffy Sheet Pan Pancakes are cooked all at once, on one pan, with no flipping at all. This is my go-to breakfast for when the whole house is hungry and I don’t have time to stand around the stove.
This sheet pan pancakes recipe is the one that I reach for when I am craving my beloved berry pancakes, but with a lot less work.
I like to think that I’ve established my love for all things pancakes, by now. I’ve got dozens of recipes for different ways to make some signature hotcakes (chocolate chip pancakes, peanut butter pancakes, and even bacon pancakes, to name a few). They’re ALL so flipping good (pun intended)!
Sheet Pan Pancakes
Bake pancakes in the oven? On a sheet pan? YES, you really can! I’ve been hearing that you can bake pancakes on a sheet pan for years and I put off trying it for the longest time. I just didn’t think it would be the same.
Oh my heavens. I am very happy to report that these pancakes are absolutely fantastic! I’ll be honest and tell you that I was at a jaw-dropping level of surprise when I first tasted these pancakes.
I made these pancakes with fresh berries the first time I made them and loved them. The next time I was craving the pancakes, I didn’t have fresh berries on hand, so I decided to try using some of the frozen mixed berries I had on hand.
The sheet pan pancakes were AMAZING with the frozen berries. So, unbelievably good that I ate half of the plate I was photographing before I handed it off to my youngest son to polish off. (And for what it’s worth, I’d already eaten breakfast!)
Ingredients and Substitutions
Flour – I use all-purpose flour with this pancake recipe. You don’t have to get fancy.
The Leavener – I like to keep it simple and let baking powder do the heavy lifting. You’ll love the puffy rise it gives them.
Sugar and Salt – Sugar lends a hint of sweetness to the pancakes. And, salt helps to enhance the flavors of the berries, butter, and really everything else.
Milk and Eggs – You’re going to want to use whole milk. You can sub in 2% or skim, but it won’t be quite as rich. And, pancakes need eggs (or another way to build structure). If you didn’t know, eggs are the reason why a pancake tears cleanly instead of shedding crumbles like a biscuit.
Fats – Melted butter goes into the batter, which will keep your pancakes from sticking to the pan. But, if you use butter to grease the pan (which I do!), then you’ll get buttery soft edges, too.
Mixed Berries – I use frozen berries because I prefer the way they taste. But, you can use fresh berries, too. Both will work for this recipe.
Notes on Equipment
- A half-size baking sheet. This is my go-to brand for a pancake sheet pan. I’ve got them in basically every size. And, they have carried me through countless batches of pancakes, cookies, and roasted vegetables. They just keep going!
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Silicone spatula – This is the “Spoonula” that I use just about every day in the kitchen. It combines the best parts of a spatula and a spoon into one handy tool, and it’s perfect for working with pancake batters like this.
How to Make Sheet Pan Pancakes
Preheating the Oven: I start by putting my rack in the middle of the oven, and then throw the switch to 425°F.
Greasing the Pan: Grab a half-size sheet pan and coat it with a thin layer of butter or baking spray. Don’t skimp. This is the difference between a clean release and a stuck pancake.
Whisking the Dry: I combine the flour, baking powder, sugar, and salt in a large mixing bowl and whisk to distribute the ingredients evenly.
Adding the Wet Ingredients: Pour in the milk and eggs. Then, I just whisk it just enough to combine. Lumps are fine. You just don’t want any streaks of flour.
Folding in the Butter: Drizzle in the melted (and cooled) butter and stir just until it disappears into the batter.
Spreading the Batter: I pour my batter across the prepared pan. Then, you just need a spatula to spread it into an even layer. Thin spots will bake faster, so take a second to level it out.
Scattering the Berries: Sprinkle the berries over the top of the batter. Frozen berries can be used straight from the freezer. You don’t have to thaw them.
Baking: Pop the pan into the oven carefully. If you’re using fresh berries, set the timer for 14 to 18 minutes. But, you’ll need to give sheet pan pancakes with frozen berries a solid 18 to 22 minutes.
Serving: Once the top of the pancake is golden and set in the center, pull it from the oven, and let it cool before slicing.
Expert Tip
The biggest tip I can give you to succeed with this recipe for sheet pan pancakes is this: take an extra moment to spread the batter evenly. All the way to the corners. A half-size sheet pan is forgiving, but it’s not magic. The batter should spread itself to the corners of the pan without much assistance, but if it is a little too thick, use a spatula to help spread it out.
When Is It Finished? – If your pan runs small, the pancake will thicker and need more time in the oven. When it looks finished, gently press down on the center. Does it spring back? If so, you’re good to go. I use my kitchen timers on just about everything, but I don’t trust this recipe to the clock.
Adjust the Milk – This recipe starts with 1½ cups of milk. But, if the batter feels too thick to pour smoothly, you can add a tiny splash of milk at a time (you shouldn’t need more than a tablespoon or two!) until it reaches the right consistency.
Use Your Cookie Cutters – As an aunt to more than a dozen nieces and nephews, one of my favorite things to do with these recipe is to give them the choice of what they want their pancakes to look like. Stars, hearts, and dinosaurs make breakfast even more delicious. And hey, the scraps are the cook’s treat, no?
Serving Suggestions
On a regular weekend morning, I keep the toppings simple. I’ll set out a jar of blueberry simple syrup or a spoonable bowl of strawberry compote with the standard maple syrup and butter, and just let everyone go to town.
But, if I’m making a full on sheet pan pancake breakfast buffet spread? One of my favorite things to make with this is sausage stuffed french bread. It’s another “prep it and throw it in the oven” recipe that lets me spend more time with the people I love. Breakfast is served!
Make Ahead & Storage
Make Ahead – You can mix the dry ingredients the night before and keep them in a covered bowl on the counter. In the morning, whisk in the wet ingredients, Pour into the baking pan, top with berries, and bake. Don’t mix the full batter in advance. The baking powder will lose its oomph.
How to Store – Let the leftovers cool. Stack the sliced squares in an airtight container with a sheet of parchment between them. They keep well in the fridge for up to 4 days or in the freezer for up to 2 months.
How to Reheat – From the fridge, a quick 20-second zap in the microwave brings a square back to life. From the freezer, go with the air fryer or toaster to get some texture on it. You can also lay a large number of them on a baking sheet in the oven to warm back up.
More Fruit Filled Pancake Recipes
- Blueberry Banana Pancakes
- Strawberry Pancakes
- Peach Pancakes
- Strawberry Banana Pancakes
- Strawberry Shortcake Pancakes
- Applesauce Pancakes
A half-size sheet pan (roughly 13×18 inches) is what this recipe is dialed in for. A 9×13 pan is too small for this recipe, but if you have (2) 9×13 pans, you can divide this recipe between them if you don’t have the larger half-size sheet pan.
Nope. One of the reasons that these are the best berry pancakes with frozen berries that I’ve ever had is that you can add them straight from the freezer. They’ll release some juice into the pancake as they bake, which is exactly what you want.
I haven’t tested it myself, but some of my readers have swapped in a flax egg and a plant-based milk and reported good results. The texture is a touch denser but still fluffy. Vegan butter will work as well, if that’s your preference.
Two usual suspects. The batter was spread too thick in the center, or it needed more time in the oven. Make sure the top looks golden all the way across and the center springs back when you press it.
Sheet Pan Pancakes
Ingredients
- 2½ cups flour
- 1½ tablespoons baking powder
- ¼ cup sugar
- ½ teaspoon salt
- 1½ cups milk
- 2 large eggs
- ⅓ cup butter melted
- 2 cups mixed berries fresh or frozen
Instructions
- Preheat the oven to 425°F. Grease a half-size sheet pan with butter or spray with baking spray. Set aside.
- Combine the flour, baking powder, sugar, and salt in a mixing bowl and whisk to combine. Add the eggs and 1½ cups of milk, then whisk just enough to combine, taking care not to overmix the batter. Add the butter and stir to mix throughout.
- Pour the batter across the prepared pan, spreading with a spatula to cover the pan evenly. Scatter the berries over the batter.
- Bake for 14-18 minutes until golden brown, 18-22 minutes if using frozen berries. Slice and serve with your favorite pancake toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
