Triple Berry Sheet Pan Pancakes

Prep Time
Cook Time
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Recipe: #38693

May 14, 2022

"This is out of a local grocery store can forget flipping pancakes...everyone gets to eat warm cakes including the cook..."

Original is 6 servings


  • Serving Size: 1 (504.9 g)
  • Calories 807.6
  • Total Fat - 18.3 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 611.6 mg
  • Sodium - 488.2 mg
  • Total Carbohydrate - 141.6 g
  • Dietary Fiber - 1.4 g
  • Sugars - 54.7 g
  • Protein - 23.4 g
  • Calcium - 198.5 mg
  • Iron - 3.1 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 425°F.

Step 2

Grease a rimmed sheet pan and set aside. In a large bowl, gently whisk pancake mix, eggs, milk, vanilla and cinnamon until just combined; some lumps are okay.

Step 3

Pour batter onto sheet pan, using a spatula to evenly distribute batter. Scatter mixed berries over top.

Step 4

Bake until the pancake is light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.

Step 5

Cut pancake into squares and serve warm with maple syrup, confectioners sugar and berries, if desired.

Step 6

Store leftovers up to 5 days in the fridge or 3 months in the freezer.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a richer flavor, use whole milk instead of skim or 2%.
  • If using frozen berries, be sure to thaw them completely before adding to the batter.

  • Replace the pancake mix with 2 cups of whole wheat flour and 2 cups of all-purpose flour. This substitution will provide a healthier alternative to the pancake mix while still creating a fluffy and delicious pancake. Whole wheat flour is higher in fiber and nutrients than all-purpose flour, and the combination of the two flours will provide a balanced texture and flavor.
  • Replace the milk with almond milk. This substitution will provide a dairy-free alternative that still has a creamy texture. Almond milk is also lower in calories than regular milk, making it a healthier option.

Chocolate Chip Pancakes Add 1/2 cup of semi-sweet chocolate chips to the pancake batter before pouring it onto the sheet pan. Scatter additional chocolate chips over the top and bake as directed.

: Sauteed Spinach with Garlic and Lemon:

This simple side dish pairs perfectly with Triple Berry Sheet Pan Pancakes. The earthy flavor of the spinach is complemented by the bright notes of garlic and lemon. It's a quick and easy way to add some extra nutrition to your meal.

Scrambled Eggs with Avocado and Cheese: Scrambled eggs with avocado and cheese is a flavorful and satisfying breakfast option that pairs well with the Triple Berry Sheet Pan Pancakes. The creamy texture of the eggs and the crunch of the cheese are complemented by the smoothness of the avocado, making for a delicious combination. Plus, it's a great way to add some protein to your meal.


Q: How long do leftovers last?

A: Leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Q: How do I safely reheat leftovers?

A: To reheat leftovers safely, make sure to heat them to an internal temperature of 165°F. Microwave, stovetop, or oven can all be used. Make sure to cover the food with a lid or in foil to retain moisture.

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Fun facts:

The word 'pancake' is derived from the Latin word 'placenta', which was a flat cake made of flour, milk, and honey.

Pancakes are a popular breakfast food in the United States, and were even served to President Abraham Lincoln at the White House in 1859.