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Fluffy Sheet Pan Pancakes Recipe with Easy Mixed Berry Compote

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This sheet pan pancake recipe offers a quick, easy way to make fluffy, moist pancakes for a crowd, topped with a fresh mixed berry compote that balances sweetness and tartness.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 2 cups (480ml) buttermilk (or whole milk with 1 tablespoon lemon juice as substitute)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 2 cups (300g) mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 9×13 inch rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In another bowl, beat eggs lightly. Add buttermilk, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold with a spatula just until combined; small lumps are okay.
  5. Transfer batter to the prepared pan and spread evenly to about 1/2-inch thickness.
  6. Bake for 15-18 minutes until pancakes puff up and turn golden brown. A toothpick inserted should come out clean.
  7. While baking, prepare the berry compote: in a medium saucepan over medium heat, combine mixed berries, sugar, lemon juice, and cinnamon. Stir occasionally.
  8. After berries release juice (about 5 minutes), stir in cornstarch slurry if using and cook 1-2 more minutes until thickened. Remove from heat and cool slightly.
  9. Cut pancakes into squares or rectangles. Spoon warm mixed berry compote over the top and serve.

Notes

Do not overmix the batter to keep pancakes fluffy. Use fresh leavening agents for best rise. Spread batter evenly for consistent cooking. Tent with foil if pancakes brown too quickly. Batter can be prepared the night before and baked fresh in the morning. Frozen berries work well for the compote. Adjust sugar in compote based on berry sweetness. Let compote cool slightly before serving to avoid soggy pancakes.

Nutrition

Keywords: sheet pan pancakes, fluffy pancakes, mixed berry compote, easy breakfast, brunch recipe, one pan pancakes

Find it online: https://tempotaste.com/fluffy-sheet-pan-pancakes-recipe-with-easy-mixed-berry-compote/