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Delicious fresh berry sheet pan pancakes served on a table.

Fresh Berry Sheet Pan Pancakes

These Fresh Berry Sheet Pan Pancakes are easy to make, perfect for serving a crowd, and bursting with delightful flavors from fresh berries.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups milk
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
Berries
  • 2 cups mixed fresh berries (e.g., blueberries, strawberries, raspberries) Can substitute with other fruits if desired.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a large sheet pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the fresh berries.
  6. Pour the batter into the prepared sheet pan and spread evenly.
Baking
  1. Bake for 15-20 minutes or until golden and a toothpick comes out clean.
  2. Let cool slightly, cut into squares, and serve with maple syrup or additional berries.

Notes

Serve the pancakes warm, cut into squares. Drizzle with maple syrup or top with more fresh berries for extra flavor. They are delicious on their own but feel free to add a dollop of whipped cream if you like. Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven.