A simple sheet pan pancake topped with blueberries and strawberries, perfect for breakfast, a snack, or packing in lunchboxes.
I love sheet pan pancakes because they're incredibly quick and easy to make. I simply mix the batter in a large bowl, pour it into a lined sheet pan, add fruit or chocolate chips on top, and pop it in the oven. There's no need to stand over the stove flipping pancakes, so I can multitask while they bake.
Jump to:
👩🏻🍳 Why you should try my recipe
- Perfect for breakfast, snacking and lunchboxes.
- Easy to hold for babies that just started eating solids.
- Suitable for babies and toddlers.
- Easy to pack for days out and as a treat.
- Freezable for up to 2 months.
🥘 Ingredients
To make this sheet pan pancake, we are going to use similar ingredients to making regular pancakes, all-purpose flour, oat flour, baking powder, milk, applesauce, butter, eggs, vanilla extract and berries for topping.
- Oat flour: You can buy oat flour at the store or easily make your own by blending rolled or old-fashioned oats in a food processor until fine. Since the recipe requires half a cup of oat flour, be sure to blend a little extra to account for measuring.
- Berries: I'm using blueberries and strawberries here, but you can use any berry fruit you have on hand. Frozen berries work great too—they're my favorite backup when I run out of fresh ones.
- Butter: I'm using melted butter, either softened at room temperature beforehand or quickly warmed in the microwave for a few seconds.
- Applesauce: You could use store-bought unsweetened applesauce or follow my recipe for an easy spiced homemade applesauce.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. In a bowl, I add the eggs and break them down quickly with a whisk.
02. Next, I add the rest of the wet ingredients-the milk, vanilla extract, applesauce, melted butter and mix everything well.
03. I add the flour, oatmeal and baking powder, and mix with the whisk until the flour is incorporated.
04. I prefer using a Pyrex tray, but a baking tray lined with parchment paper works just as well to prevent sticking. I pour the batter into the tray and spread it evenly to cover the entire surface.
05. Now it's time for the toppings! I slice 3 strawberries into 2–3 pieces each and arrange them on top of the batter, then scatter some blueberries in between. You can also use raspberries or blackberries, and sometimes, we like to add chocolate chips for a sweet touch.
06. I bake the sheet pan pancake in a preheated oven for 25–30 minutes. Once it's done, I remove the tray and lift the pancake using the parchment paper, placing it on a cooling rack. I let it cool for 5–6 minutes before slicing it into portions.
🍽 Serving suggestions
I usually serve this sheet pan berry pancake for breakfast, along with some yogurt for protein.
You could also mix mashed banana with a nut butter of your choice and drizzle some on top. For older kids, you could serve with some maple syrup or honey.
🧰 Storage
This recipe makes about 12 slices, each about 1 inch wide. You can also cut them into squares, but I find the longer shape easier to handle, especially for kids. We usually eat about half for breakfast and store the rest in the fridge for later.
You can reheat them in the microwave for a few seconds or warm them up in a pan. They can also be frozen for up to two months.
💭 Breakfast Ideas To Try
We all sometimes get stuck and run out of breakfast ideas. If you're looking for inspiration, here are some of our favorites
❓ FAQ
Yes, you could use mixed frozen berries or frozen strawberries without defrosting them.
📋 Recipe
Sheet Pan Berry Pancake
Equipment
Ingredients
- 2 eggs
- ½ cup milk
- ½ cup apple sauce
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
- 1 cup all-purpose flour
- ½ cup oatmeal
- 2 teaspoons baking powder
- ½ cup berries
Instructions
- In a bowl, add the eggs and whisk lightly.
- Add the vanilla, milk, applesauce, melted butter. Mix everything together.
- Add the flour, oatmeal and baking powder. Mix until it's incorporated.
- Line a tray with parchment paper, leaving some excess around the edges to easily lift the pancake out once it's done.
- Pour the batter into the tray and evenly distribute the berries on top.
- Bake for 25–30 minutes in a preheated oven to 375℉ / 190℃.
Video
Notes
- Store them in the fridge and consume within 2–3 days.
- Freezable for up to 2 months.
Nutrition
🥣 More to try
If you liked my sheet pan berry pancake recipe, you should try some of these recipes too:
Heavenly Maurice
this was perfect! my little one loved it. I added infant oatmeal and it turned out tasty. even I was eating it with her.
Julia Droulia
Amazing! I'm so happy you both enjoyed them
Julia Droulia
Thank you for coming to the comment section. Here, you can leave me your feedback with a star rating; readers, like yourself can find comments helpful when they consider making one of my recipes. I hope you love this one as much as we do