Mixed Berry Oven Pancakes (Sheet Pan Brunch Recipe You’ll Love!)

Make fluffy mixed berry sheet pan pancakes in the oven—no flipping! Perfect for brunch, holidays, or a crowd. Vegan & gluten-free options included.

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The Pancake Disaster That Changed Brunch Forever

If you’re searching for a no-fuss way to make pancakes without flipping, this easy sheet pan pancake recipe is your new brunch hero. Whether you're planning a laid-back Mother's Day breakfast, a Cinco de Mayo brunch, or hosting hungry houseguests, these oven-baked pancakes are light, fluffy, and ready to feed a crowd with zero stress.

No flipping, no babysitting the stove—just one big, golden pancake baked in the oven

Now picture this: It’s Mother’s Day morning. You’re juggling a toddler, coffee, and a hot skillet while your pancakes either stick, tear, or land face down on the floor. Sound familiar? That was me. Until I discovered sheet pan pancakes. No flipping, no babysitting the stove—just one big, golden pancake baked in the oven and sliced into squares like brunch magic.

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Why These Sheet Pan Pancakes Are Perfect for Brunch

• No flipping needed: Just pour, bake, and slice. You’re free to sip mimosas instead of standing at the stove.
• Feeds a crowd: Easily serves 8–12 with generous squares.
• Versatile & customizable: Use mixed berries, rhubarb compote, or lemon zest. Plus vegan and gluten-free swaps!

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Ingredients (Serves 8–12)

Dry Ingredients

• 2 cups all-purpose flour (or 1:1 gluten-free flour)
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 ¾ cups milk (dairy, almond, or oat)
• 2 large eggs (or 2 flax eggs: 2 tablespoon ground flaxseed + 5 tablespoon water)
• ¼ cup melted unsalted butter (or coconut oil)
• 1 teaspoon vanilla extract

Add-Ins & Optional Toppings

• 2 cups mixed berries (fresh or frozen)
• 1 tablespoon lemon zest (optional)
• ½ cup rhubarb compote (optional)
• Streusel topping (optional): ½ cup flour + ¼ cup brown sugar + 3 tablespoon cold butter

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Step-by-Step Instructions: How to Make Sheet Pan Pancakes

⏱️ Total Time: 10 min prep, 18 min bake, 5 min rest
🥞 Yields: About 12 square slices (3x4 grid in a 12x17" sheet pan)

1. Prep the Pan & Preheat the Oven

• Preheat oven to 425°F (218°C) and set rack in the center.
• Line a 12x17-inch rimmed baking sheet with parchment paper, covering the bottom and up the sides.
• Lightly grease the parchment with butter or nonstick spray to prevent sticking.

2. Mix the Dry & Wet Ingredients

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• In a separate bowl, whisk the milk, eggs (or flax eggs), melted butter (or coconut oil), and vanilla extract until well blended.
• Tip: If using coconut oil, ensure your milk is at room temperature to avoid clumping.

3. Combine Wet and Dry – But Don’t Overmix

• Gently pour the wet ingredients into the bowl of dry ingredients.
• Use a rubber spatula or wooden spoon to fold everything together just until you see no dry streaks of flour. Some small lumps are totally fine.
• Why this matters: Overmixing activates gluten and results in rubbery, dense pancakes instead of fluffy squares.

4. Pour, Smooth, Tap & Top

• Pour the batter into the prepared pan and use an offset spatula or the back of a spoon to smooth it into an even layer.
• Tap the pan firmly on the counter 2–3 times to release large air bubbles trapped in the batter.
• Scatter your mixed berries evenly across the top, pressing larger ones slightly into the batter so they don’t roll.
• Optional: Sprinkle on lemon zest or crumbled streusel topping before baking.

5. Bake Until Golden & Puffy

• Place the sheet pan in the oven and bake for 15 to 18 minutes.
• Pancakes are done when the edges are golden brown, the top looks set, and the center springs back when gently touched.
• Insert a toothpick in the center—it should come out clean or with just a few moist crumbs.

6. Cool, Slice & Serve

• Let the pancake slab cool in the pan for 5 minutes to set before slicing.
• Slice into 12 squares (or smaller for kid portions) using a sharp knife or pizza cutter.
• Serve warm with your favorite toppings like maple syrup, lemon glaze (made from ½ cup powdered sugar + 1 tablespoon lemon juice), whipped cream, or rhubarb sauce.

7. Storage & Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat individual squares in a toaster oven, microwave, or 350°F oven for 5–8 minutes.
• Freeze extras with parchment between layers in a zip-top bag for up to 1 month.

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Sheet Pan Pancake Tips & Common Mistakes

✅ Frozen berry hack: Toss frozen berries in 1 tablespoon flour before scattering on batter to prevent sinking.

🚫 Skip parchment paper at your peril: It guarantees no sticking.

✅ Room temp ingredients: Cold milk + warm butter = clumpy batter. Let ingredients sit out 15 minutes first.

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Vegan, Gluten-Free & Seasonal Variations

• Vegan pancakes: Use flax eggs, plant milk, and vegan butter.
• Gluten-free: Use a 1:1 gluten-free flour blend like Bob’s Red Mill.
• Lemon lovers: Add 1 tablespoon lemon zest to the batter and top with lemon cream cheese frosting.
• Rhubarb version: Simmer 2 cups chopped rhubarb with ¼ cup sugar and 2 tablespoon water for 10 minutes and use in place of berries.

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What to Serve With Sheet Pan Pancakes

• Mother’s Day brunch: Pair with sparkling lemonade, stewed rhubarb, or rhubarb margaritas (muddle into tequila + lime).
• Cinco de Mayo brunch: Serve with mango salsa, lime wedges, and a spicy chorizo scramble.
• Dessert option: Top squares with lemon curd, vanilla yogurt, or rhubarb ice cream.

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FAQs: Make-Ahead Tips & Troubleshooting

Q: Can I make these pancakes ahead of time?
A: Yes! Bake, cool completely, and freeze in an airtight container for up to 1 month. Reheat at 350°F (175°C) for 10 minutes.

Q: Why are my pancakes dense or rubbery?
A: Overmixing is usually the culprit. Also, test your baking powder for freshness by dropping ½ teaspoon into hot water—it should fizz.

Q: Can I use only rhubarb instead of berries?
A: Absolutely. Macerate chopped rhubarb with sugar for 15 minutes to soften before adding to the batter.

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Your Turn to Brunch Like a Boss

Whether you're hosting your in-laws or just trying to keep brunch chaos to a minimum, these mixed berry sheet pan pancakes deliver fluffy, flavorful results with none of the flipping drama.

Send me a message on Pinterest if you make them—did you go for the rhubarb twist or the lemon glaze magic? I can't wait to see!

🍞 Slice, stack, and share your fave combo in the comments!

Don’t forget to pin this recipe so you’re brunch-ready any time of year. 📌

Other Breakfast delights, for you to enjoy

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 Fluffy, no-fail pancakes > Discover the secret to perfect, fluffy, no-fail pancakes every time! This easy recipe will become your go-to breakfast staple.
Fluffy spiced pumpkin waffles > Whip up perfectly fluffy spiced pumpkin waffles with cozy fall flavors.

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