Triple Berry Sheet Pan Pancakes

Sheet Pan Pancakes

The Spruce / Morgan Walker

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Yield: 12 slices
Nutrition Facts (per serving)
466 Calories
16g Fat
66g Carbs
14g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 466
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 45%
Cholesterol 129mg 43%
Sodium 1309mg 57%
Total Carbohydrate 66g 24%
Dietary Fiber 2g 8%
Total Sugars 17g
Protein 14g
Vitamin C 9mg 46%
Calcium 276mg 21%
Iron 4mg 21%
Potassium 322mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pancakes have always been a tried-and-true brunch staple. Packed with just enough sweetness, they are a great blank canvas for layering fruit, chocolate, nuts, jam, and—of course— plenty of maple syrup. This makes them perfect for catering to many different taste buds.

The catch is how to feed a crowd all at once without letting some pancakes go cold. If this is your brunch dilemma, sheet pan pancakes are the cure. With this method, you can easily make brunch for a large ground. Consider doubling the recipe to feed even more.


  • 3 large eggs

  • 1 cup buttermilk

  • 2 1/4 cups whole milk

  • 2 tablespoons honey

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons salt

  • 2 tablespoons brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 5 tablespoons butter, melted

  • Fresh strawberries, raspberries, and blackberries, for serving

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 475 F and line a standard rimmed baking sheet with parchment paper.

    Ingredients for Sheet Pan Pancakes
    The Spruce / Morgan Walker 
  2. Into a medium size mixing bowl whisk eggs, buttermilk, milk, honey and vanilla and set aside.

    Combine wet ingredients
    The Spruce / Morgan Walker
  3. In a large mixing bowl whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

    Mix dry ingredients together
    The Spruce / Morgan Walker
  4. Using a rubber spatula, fold the buttermilk mixture into the flour mixture then fold in the melted butter and mix until just combined. Be careful not to overmix, the batter should be lumpy.

    Combine ingredients
    The Spruce / Morgan Walker 
  5. Pour batter into the prepared baking sheet and spread it out evenly then top with sliced fresh berries.

    batter and fruit in baking sheet
    The Spruce / Morgan Walker
  6. Bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let stand for 3 to 5 minutes then cut into 12 squares and serve with maple syrup. Dust with powdered sugar if you'd like and enjoy!

    Bake and cut into squares
    The Spruce / Morgan Walker


  • Leftover pancakes? No problem, just wrap them individually in plastic wrap then store in a gallon freezer bag in the freezer for up to three months. Take out the pancake squares as needed and thaw for a few minutes before toasting and serving!