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Sheet Pan Pancakes from a Mix with Mixed Berries and Lemon Zest Recipe

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4.2 from 66 reviews

  • Author: Mary & Susan
  • Total Time: 30 minutes
  • Yield: 16 servings

Description

Sheet Pan Pancakes from a Mix is a quick and easy recipe perfect for serving a crowd. These fluffy, marbled pancakes are baked in the oven on a large sheet pan and topped with a homemade mixed berry compote, making breakfast effortless and delicious. Ideal for weekend brunches, this recipe combines convenience and flavor by using pancake mix and fresh berries swirled into a sweet, tangy compote.

Ingredients

Pancake Batter

  • 2 cups pancake mix
  • 2 large eggs
  • 1½ cups milk
  • ¼ cup melted unsalted butter
  • 1 teaspoon vanilla extract

Mixed Berry Compote

  • 2½ cups mixed berries (strawberries, blueberries, raspberries; reserve ½ cup for topping)
  • ¼ cup honey
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • Zest of one lemon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a 13 x 18-inch rimmed half-sheet baking pan with butter or cooking spray to prevent sticking and set it aside for later use.
  2. Make Berry Compote: In a saucepan over medium heat, combine the mixed berries, honey, sugar, lemon juice, and lemon zest. Cook for 5-7 minutes, stirring occasionally until the berries soften and release their juices, and the mixture thickens slightly. Remove from heat and set aside to cool slightly.
  3. Mix Pancake Batter: In a large bowl, whisk together the pancake mix with the eggs, milk, melted butter, and vanilla extract. Stir gently to combine, being careful not to overmix—the batter should be slightly lumpy for best texture.
  4. Spread Batter on Sheet Pan: Pour the pancake batter evenly onto the prepared sheet pan. Use a spatula to spread it out to the edges for uniform thickness.
  5. Swirl Berry Compote: Spoon about half of the prepared berry compote randomly over the batter. Using a knife or toothpick, gently swirl the compote into the batter to create a marbled effect.
  6. Bake Pancakes: Place the sheet pan in the preheated oven and bake for 15-18 minutes, or until the top is light golden brown and the edges begin to pull away from the pan.
  7. Serve: Remove from oven and allow the sheet pan pancakes to cool briefly. Cut into squares and serve warm, topped with the reserved berry compote and, if desired, a drizzle of maple or pancake syrup.

Notes

  • Do not overmix the batter; some lumps ensure fluffier pancakes.
  • Use a rimmed half-sheet pan to contain the batter and prevent overflow.
  • The berry compote can be made ahead and refrigerated for up to 2 days.
  • Adjust sweetness in the compote by modifying honey or sugar to taste.
  • For a gluten-free option, use gluten-free pancake mix.
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/sheet-pan-pancakes-from-a-mix-with-mixed-berries-and-lemon-zest-recipe/