Fluffy Sheet Pan Pancakes with Mixed Berry Compote
An easy and quick breakfast recipe featuring fluffy sheet pan pancakes paired with a fresh mixed berry compote. Perfect for lazy weekend mornings or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2½ teaspoons baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1½ cups (360ml) milk, whole or 2%
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 cups (450g) mixed berries (blueberries, raspberries, blackberries), fresh or frozen
- ¼ cup (50g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 2 tablespoons water
Instructions
- Preheat the oven to 425°F (220°C) and place the rack in the middle position.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- In another bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; a few lumps are okay.
- Lightly grease a 9×13-inch rimmed baking sheet or line it with parchment paper.
- Pour the batter evenly onto the sheet pan and spread it out with a spatula to fill the corners.
- Bake for 12 to 15 minutes, checking at 12 minutes with a toothpick for doneness; the toothpick should come out clean.
- While the pancakes bake, combine mixed berries, sugar, lemon juice, lemon zest, and water in a small saucepan.
- Simmer the compote gently over medium heat for 8 to 10 minutes until slightly thickened but still textured.
- Remove the compote from heat and let it cool slightly.
- Slice the baked pancakes into squares or rectangles, spoon warm mixed berry compote over each serving, and serve immediately.
Notes
If batter is too thick, add a splash of milk to loosen before baking. Avoid overmixing to keep pancakes fluffy. Check doneness with a toothpick starting at 12 minutes. Simmer compote gently to preserve berry texture. Frozen berries can be used with slightly longer simmer time. For gluten-free, substitute flour with gluten-free baking mix or almond flour. For dairy-free, use plant-based milk and coconut oil instead of butter.
Nutrition
- Serving Size: About 1/6 of the bat
- Calories: 320
- Sugar: 12
- Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: sheet pan pancakes, mixed berry compote, easy breakfast, brunch, fluffy pancakes, family recipe