Crispy Flag Sheet Pan Pancakes Recipe Easy Homemade Berry Topping
A quick and easy sheet pan pancake recipe with crispy edges, fluffy centers, and a fresh berry topping that feeds a crowd without the fuss.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yield: 8-10 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (250 grams) all-purpose flour, sifted
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1¾ cups (420 ml) whole milk or buttermilk
- 4 tablespoons (60 grams) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract (optional)
- 1½ cups (225 grams) mixed berries (fresh or frozen, such as blueberries, raspberries, blackberries)
- 3 tablespoons maple syrup or honey
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed sheet pan (about 18 x 13 inches) with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until combined.
- In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract if using.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. Do not overmix; a few lumps are okay.
- In a small bowl, toss the mixed berries with maple syrup, lemon zest, and lemon juice.
- Pour the batter evenly into the prepared sheet pan, smoothing gently to about ½ inch thickness.
- Scatter the berry mixture evenly over the batter without stirring.
- Bake in the preheated oven for 15-20 minutes, checking at 15 minutes for golden edges and a springy center. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Remove from oven and let cool for 5 minutes to crisp the edges further.
- Cut into flag-like rectangles or squares and serve warm with extra maple syrup, butter, or whipped cream if desired.
Notes
Do not overmix the batter to keep pancakes tender. Use a rimmed sheet pan to prevent spillover. Frozen berries can be used without thawing to reduce sogginess. Let pancakes cool briefly after baking to crisp edges. Tent with foil if edges brown too fast but center is still wet. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or toaster oven for best crispness.
Nutrition
- Serving Size: 1 serving (about 1/8
- Calories: 300
- Sugar: 12
- Sodium: 350
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 7
Keywords: sheet pan pancakes, crispy pancakes, berry topping, easy breakfast, brunch recipe, crowd-pleaser, quick pancakes