Best 2 Mixed Berry Sheet Pan Pancakes Recipe By Tasty Recipes

Indulge in the delightful symphony of flavors with Mixed Berry Sheet Pan Pancakes, a breakfast (or brunch) sensation that combines the fluffy goodness of pancakes with the vibrant sweetness of mixed berries. This recipe, along with its variations - Gluten-Free Mixed Berry Sheet Pan Pancakes and Vegan Mixed Berry Sheet Pan Pancakes - caters to various dietary preferences, ensuring everyone can savor this delectable treat.

These sheet pan pancakes are not your ordinary stack; they're a golden-brown expanse of fluffy pancake goodness, generously topped with a medley of fresh berries that burst with flavor in every bite. The gluten-free version offers a lighter alternative, crafted with almond flour and coconut flour, while the vegan version delights with its plant-based ingredients, ensuring a guilt-free indulgence.

Whether you prefer classic, gluten-free, or vegan, these mixed berry sheet pan pancakes promise an unforgettable culinary experience. So, gather your ingredients, preheat your oven, and embark on a delightful journey of taste and texture.

Here are our top 2 tried and tested recipes!

YOGURT SHEET PAN PANCAKES WITH BERRIES

Yogurt Sheet Pan Pancakes with Berries image

Yogurt Sheet Pan Pancakes with Mixed Berries are an easy breakfast or brunch for the holiday season or any time of the year. Set out all the toppings and let your family serve themselves.

Provided by Gina

Categories Breakfast Brunch Meal Prep

Time 30m

Number Of Ingredients 15

Ingredients

Cooking spray
1 ½ cups all-purpose unbleached flour
½ cup white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups Stonyfield Organic 0% plain yogurt
3/4 cup milk
6 tablespoons water
2 large eggs
2 tablespoons unsalted butter (melted then cooled slightly)
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen mixed berries (blueberry, raspberry, blackberry)
Optional toppings: fresh berries (powdered sugar, maple syrup, honey or yogurt)

Steps:

Move the oven rack to the middle position and preheat oven to 425 degrees F.
Spray a rimmed 18" x 13" sheet pan with cooking spray, this will keep the parchment in place.
Cut a piece of parchment paper to cover the bottom completely, about 16 x 20 inches. Place on the sheet pan and spray more oil on the parchment, and around the sides of the sheet pan.
In a medium bowl, whisk together dry ingredients (from flour to salt).
In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.
Transfer wet ingredients into the bowl with the dry ingredients and whisk until just combined. Do not over mix (or worry if there are some lumps).
Gently fold in berries.
Pour the batter into the prepared baking sheet. Spread the batter evenly with a spatula then tap the sheet pan on the counter a couple times to settle the batter.
Bake for 15 to 17 minutes, rotating the pan halfway through.
Allow to cool for 5 minutes in the pan then, place a large cutting board over the top of the pan and flip the pancakes onto cutting board. Cut into 16 squares and serve immediately.

Nutrition Facts : ServingSize 2 squares, Calories 211 kcal, Carbohydrate 32 g, Protein 8 g, Fat 4.5 g, SaturatedFat 2.5 g, Cholesterol 57 mg, Sodium 484 mg, Fiber 2 g, Sugar 10 g

SHEET PAN BLUEBERRY PANCAKES

Sheet Pan Blueberry Pancakes image

Sheet pan pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can be easily customized with your favorite fruit, butter, syrup, or other pancake toppings.

Provided by fabeveryday

Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 serving cooking spray
3 cups baking mix
2 cups milk
3 eggs
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
Bake in the preheated oven until golden brown, 15 to 18 minutes.
Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 51 g, Cholesterol 99.5 mg, Fat 5 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 1.9 g, Sodium 1223 mg, Sugar 8.8 g

Tips:

Use ripe berries: Using ripe berries will give your pancakes a more intense flavor and sweetness.
Don't overcrowd the pan: When pouring the batter onto the sheet pan, make sure to leave enough space between each pancake so that they can cook evenly.
Cook the pancakes until they are golden brown: The pancakes are done cooking when they are golden brown on both sides.
Serve the pancakes with your favorite toppings: You can top the pancakes with butter, syrup, fruit, or whipped cream.

Conclusion:

Mixed berry sheet pan pancakes are a delicious and easy breakfast or brunch recipe. They are perfect for a crowd and can be customized to your liking with different berries and toppings. With just a few simple ingredients, you can have a delicious and satisfying meal in no time. So next time you're looking for a quick and easy breakfast or brunch recipe, give mixed berry sheet pan pancakes a try!