Modern American Cuisine
Sheet-pan pancakes with berries
Sheet-pan pancakes are a brilliant American invention that turns a traditional, time-consuming breakfast into a quick and easy process. Instead of standing at the stove and flipping each pancake individually, you pour the fluffy batter onto a single baking sheet, spread the berries evenly, and bake everything at once. The result is a mouthwatering, tender, and golden “giant pancake” that you simply cut into neat squares. As they bake, the berries become soft and juicy, releasing their sweet-and-tart juice directly into the batter, creating the perfect contrast to the cake’s light, airy texture.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 320 kcal
- Protein
- 9 g
- Fat
- 12 g
- Carbs
- 45 g
- Fiber
- 2 g
Step by step
Method
- 01
Preheat the oven to 200°C and line a baking sheet with parchm…
Preheat the oven to 200°C and line a baking sheet with parchment paper, brushing it with a thin layer of oil. Preparing the baking sheet this way ensures that the finished pancake will come off easily and won’t stick.
- 02
In a large bowl, combine the sifted flour, sugar, baking powd…
In a large bowl, combine the sifted flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with the milk and melted butter, then pour the liquid mixture into the dry ingredients and stir with a whisk until no large lumps remain—do not overmix, so the baked goods stay tender.
- 03
Pour the batter onto a baking sheet, spreading it into an eve…
Pour the batter onto a baking sheet, spreading it into an even layer across the entire surface using a spatula. Sprinkle the berries evenly over the top, pressing them lightly into the batter so that they are distributed throughout the entire thickness of the layer.
- 04
Bake in the center of the oven until the surface is golden br…
Bake in the center of the oven until the surface is golden brown and the edges spring back when lightly pressed (about 15 minutes). You can check for doneness with a wooden toothpick: it should come out clean from the center, with no traces of raw dough.
Dishday
Useful advice
Cooking tip
If using frozen berries, don't thaw them beforehand, otherwise they will turn the batter gray; just distribute them on the surface right before putting the tray in the oven.
How to serve
Serve the squares warm, drizzled with maple syrup, honey, or topped with a spoonful of thick Greek yogurt.
How to store
Leftovers can be stored in the refrigerator in an airtight container for up to 2 days or frozen by separating with parchment. Reheat in the oven or toaster to restore crispy edges.
Note
For a fluffier result, let the batter 'rest' on the tray for 5 minutes before baking—this allows the baking powder to activate.
