Looking for an easy breakfast recipe that will please everyone in your family? Look no further than raspberry sheet pan pancakes! This simple recipe combines your favorite fluffy pancakes with juicy berries for a delicious and easy-to-make breakfast that’s perfect for special occasions or lazy weekend mornings.
I have been baking my whole life and these this sheet pan pancake recipe are tested and great to pair with your favorite brunch. Especially my Crunchy Berries French Toast to my cinnamon toffee banana bread or my strawberry banana bread are a huge hit in my kitchen when I’m looking for big flavors but running short on time.
List of Ingredients To make raspberry sheet pan pancakes
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder what is the difference between baking powder and baking soda
- ½ teaspoon salt
- 1 ½ cups milk (could be dairy-free)
- ½ cup unsalted butter
- 2 large eggs
- 1 cup raspberries
You can also add your favorite toppings, such as fresh fruit, peanut butter, or maple syrup, to make your pancakes even more delicious.
How to Make Raspberry Sheet Pan Pancakes
- STEP ONE: Preheat your oven to 375°F and spray a 9×13 sheet pan with cooking spray.
- STEP TWO: In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- STEP THREE: In a separate bowl, whisk together the wet ingredients: milk, melted butter, eggs, and vanilla extract.
- STEP FOUR: Create a well in dry ingredients and pour batter the wet ingredients into the flour mixture and stir until well combined.
- STEP FIVE: Gently fold in the raspberries. Remember if you are using frozen berries these will bleed into your batter and change the color.
- STEP SIX: Pour the batter into the prepared baking pan and spread it into an even layer.
- STEP SEVEN: Bake for 20-25 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
- STEP EIGHT: Let the pancakes cool for a few minutes before cutting into individual servings.
- STEP NINE: Add your favorite toppings and enjoy! Try this Homemade Whipped Cream
How to Store Raspberry Sheet Pan Pancakes
If you have leftovers, you can store your raspberry sheet pan pancakes in an airtight container in the refrigerator for up to three days. To reheat, simply microwave for 30 seconds or pop them in the toaster.
How to Freeze Raspberry Sheet Pan Pancakes
If you want to save your leftover pancakes for later, you can also freeze them. To do so, wrap each pancake in plastic wrap and place them in a freezer bag. They will keep in the freezer for up to three months. To reheat, simply microwave for 1-2 minutes or pop them in the toaster.
One of the great things about sheet pan pancakes is that they are very adaptable. Here are a few substitutions you can make:
- Milk: You can use any type of milk you prefer, such as almond milk or soy milk.
- Butter: You can use melted coconut oil or vegetable oil instead of butter.
- Raspberries: You can use any type of berry you like, such as blueberries or strawberries.
- Bisquick mix: If you don’t have all-purpose flour on hand, you can use Bisquick mix instead.
- Can you make sheet pan pancakes from mix? Yes, you can make sheet pan pancakes from bisquick mix or any type pancake mix found at the store. Simply follow the instructions on the mix box and pour the batter onto a prepared sheet pan before baking.
- Can you make these gluten free? Yes, you can make these pancakes gluten-free by using a gluten-free flour blend in place of the all-purpose flour. I.E. oat flour.
- What can you add to pancakes to make them taste better? There are many ways to add flavor to pancakes. You can add spices like cinnamon or nutmeg, vanilla extract, or citrus zest to the batter. You can also add toppings like fresh fruit, chocolate chips, or nuts. And don’t forget the classic maple syrup!
bbq bakers Tips and Tricks
- Make sure your ingredients are at room temperature before you begin. This will help your pancakes cook more evenly.
- Don’t overmix your batter. Overmixing can result in tough, rubbery pancakes.
- Use a spatula to gently fold in your raspberries. This will help prevent them from breaking apart and turning your batter pink.
- If you want to try different flavors, you can experiment with different types of fruit or even add chocolate chips to your batter.
- To make cleanup easier, line your sheet pan with parchment paper before you pour in your batter.
Raspberry sheet pan pancakes are a delicious and easy breakfast recipe that your whole family will love. With juicy berries and fluffy pancakes, they’re perfect for lazy weekends or special occasions. Plus, they’re adaptable and easy to customize with different toppings and flavors for easy sheet pan pancakes.
Raspberry Sheet Pan Pancakes
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1½ cup milk could be dairy free
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- Sift 1½ cup all-purpose flour, 3 tsp baking powder, ¼ cup sugar, and ½ tsp salt together in a large bowl.
- Make a well in the center and add 1 cup milk, 3 tbsp. melted butter, and 1 large egg; mix until smooth.
- Slowly stir in the 1 cup raspberries. Heat oven to 350℉Let the batter sit for 5 minutes. This gives the batter a chance to thicken.
- Bake for 20-25 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
- Let the pancakes cool for a few minutes before cutting into individual servings.
- Cover and store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Top with homemade whipped cream.
- Make Ahead & Freezing Instructions: You can make the batter the night before but be sure to prepare first thing as the baking powder activates as soon as it is mixed with the wet ingredients. Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Bake for 6–8 minutes or until defrosted and warm.
- Fruit: You can use frozen or fresh berries, it’s up to you. Just note that frozen will run and give you that pink color to your pancakes and tend to be more watery thus change the consistency of your batter. No big deal!
- Milk: You can use any type of milk, dairy or nondairy, and any fat percentage.
- Can I add mix-ins like nuts or chocolate chips? Yes, of course. For chocolate chips I would recommend ½ cup, or nuts 1/7 cup into the batter after combining the wet and dry ingredients in step 2.
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