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Close-up of a tall stack of square-cut sheet pan pancakes with golden fluffy layers, bursting with fresh blueberries and strawberries, topped with a pat of melting butter and drizzled maple syrup, served on a white plate with scattered berries.

Easy Sheet Pan Pancakes

Easy sheet pan pancakes baked in the oven with fresh berries; no flipping required! Feed the whole family fluffy, golden pancakes in just 20 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 ¾ cups whole milk
  • ¼ cup sour cream Secret ingredient for fluffiness
  • ¼ cup butter Melted, plus extra for pan
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries Optional
  • 1 cup sliced strawberries Optional
  • ½ cup fresh raspberries Optional

Equipment

  • Large sheet pan 18x13 inch with sides
  • Mixing bowls One large, one medium
  • Whisk For combining ingredients
  • Measuring cups Various sizes needed
  • Measuring spoons For small amounts

Method
 

  1. Oven to 425°F and butter sheet pan
  2. Combine dry ingredients in large bowl
  3. Beat eggs, add milk, sour cream, butter, vanilla
  4. Pour wet into dry, stir until just combined
  5. Batter into hot buttered pan, add berries
  6. 15-18 minutes until golden and springs back
  7. 3 minutes before cutting into squares
  8. With maple syrup and toppings

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.