Mixed Berry Buttermilk Sheet-Pan Pancake

Name: Mixed Berry Buttermilk Sheet-Pan Pancake
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8
Cuisine: American
Ingredients: 6 tablespoons Unsalted Butter; 2 cups All-Purpose Flour; 1/4 cup Granulated Sugar; 2 teaspoons Baking Powder; 1/2 teaspoon Baking Soda; 3/4 teaspoon Fine Salt; 3/4 cup Fresh Strawberries, Hulled and Diced; 3/4 cup Fresh Blueberries; 3/4 cup Fresh Raspberries; 1 3/4 cups Cultured Buttermilk; 2 Large Eggs; 1 1/2 teaspoons Vanilla Extract; 2 teaspoons Finely Grated Lemon Zest; 1/2 cup Maple Syrup; 1 cup Fresh Mixed Berries

Mixed berry sheet-pan pancake slices with maple syrup and fresh berries

Alex Rivera

Published: July 27, 2026

Categories: Dairy, Fruits, Pancakes, Sheet Pans

Tags: Mixed Berries, Buttermilk Pancakes, Summer Brunch, Farmers Market, Sheet-Pan Pancakes, Family Breakfast

Mixed Berry Sheet-Pan Pancake

A tender lemon-buttermilk pancake baked on one pan with strawberries, blueberries, and raspberries for an easy family-style summer brunch.

Prep Time:15 minCook Time:18 minTotal Time:33 minServings:8Difficulty:Easy

A sheet-pan pancake keeps the pleasure of a berry-studded breakfast while eliminating the usual batch-by-batch work at the stove. The wide, shallow pan gives everyone a warm square at the same time, making it especially useful for a relaxed market-morning brunch.

Buttermilk supplies gentle tang and reacts with baking soda for an airy crumb. Fresh lemon zest sharpens the flavor without making the pancake sour, while a little melted butter keeps the interior tender and helps the edges turn golden.

Strawberries, blueberries, and raspberries bring different shapes, colors, and levels of sweetness. Patting the fruit dry and tossing it lightly with flour helps it stay suspended in the batter instead of sinking into wet pockets.

Serve the pancake soon after baking with maple syrup and extra berries. If brunch timing is tight, measure the dry ingredients and prepare the fruit the night before, then mix the batter only once the oven and pan are ready.

Nutrition (per serving)

Calories:292 kcal

Protein:7 g

Carbs:42 g

Fat:11 g

Directions

1

Heat the oven to 425°F with a rack in the middle. Place 4 tablespoons butter on a 13-by-18-inch rimmed sheet pan and put the pan in the oven for 3 to 4 minutes, just until the butter melts; carefully tilt to coat the bottom and sides.
2

Whisk 1 3/4 cups flour, the sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. Reserve the remaining 1/4 cup flour for the berries.
3

Pat the strawberries, blueberries, and raspberries thoroughly dry. Gently toss them with the reserved flour in a medium bowl, separating any pieces that stick together; this light coating helps the fruit stay distributed as the pancake rises.
4

Whisk the buttermilk, eggs, vanilla, lemon zest, and remaining 2 tablespoons melted butter in another bowl until smooth. Pour the wet mixture into the dry ingredients and fold just until only a few small flour streaks remain; do not beat the batter smooth.
5

Pour the batter into the hot buttered pan and quickly spread it into an even layer with a spatula. Scatter the floured berries evenly over the surface, leaving a little space between clusters so steam can escape.
6

Bake for 15 to 18 minutes, rotating the pan once after 10 minutes, until the pancake is puffed, the edges are deep golden, and the center springs back when lightly pressed. A tester inserted away from a berry should come out clean.
7

Rest the pancake for 3 minutes, then cut it into 8 large squares with a sharp knife. Serve warm with maple syrup and the remaining fresh mixed berries.

Ingredients

Unsalted Butter:6 tablespoons
All-Purpose Flour:2 cups
Granulated Sugar:1/4 cup
Baking Powder:2 teaspoons
Baking Soda:1/2 teaspoon
Fine Salt:3/4 teaspoon
Fresh Strawberries, Hulled and Diced:3/4 cup
Fresh Blueberries:3/4 cup
Fresh Raspberries:3/4 cup
Cultured Buttermilk:1 3/4 cups
Large Eggs:2
Vanilla Extract:1 1/2 teaspoons
Finely Grated Lemon Zest:2 teaspoons
Maple Syrup:1/2 cup
Fresh Mixed Berries:1 cup

Tips & Notes

Choose dry, firm berries without leaking juice; rinse them only shortly before use and dry them well.
Measure the dry ingredients and refrigerate the prepared berries separately overnight, but wait to combine wet and dry ingredients until just before baking.
Reheat leftover squares on a sheet pan in a 350°F oven for 6 to 8 minutes so the edges regain some crispness.

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Nutrition (per serving)

Directions

Ingredients

Tips & Notes

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