Name: Sheet Pan Pancakes with Mixed Berry Compote Recipe
Prep time: 10 min
Cook time: PT-491065H23M25S
Total time: 30 min
Cuisine: American
Ingredients: 2 cups pancake mix; 2 large eggs; 1½ cups milk; ¼ cup melted unsalted butter; 1 teaspoon vanilla extract; 2½ cups mixed berries (strawberries, blueberries, raspberries, reserve ½ cup); ¼ cup honey; ¼ cup sugar; 1 tablespoon lemon juice; Zest of one lemon

Jump to Recipe· 3.9 from 122 reviews

If you’re looking for a breakfast that feels both celebratory and easy enough for any morning, the Sheet Pan Pancakes with Mixed Berry Compote Recipe is an absolute game-changer. Imagine fluffy, tender pancakes baked all at once on a sheet pan, making a big batch in no time, crowned with a luscious, homemade mixed berry compote that bursts with tartness and sweetness in every bite. This recipe combines convenience with bold, fresh flavors and vibrant colors that will brighten your breakfast table and please a crowd effortlessly.

Ingredients You’ll Need

This image shows a shiny silver saucepan filled with a thick, dark red berry sauce. The sauce has a glossy texture with visible whole and crushed berries, including blueberries and raspberries, giving it a mix of deep purple, bright red, and black colors. The sauce appears chunky with some small seeds scattered throughout. The saucepan sits on a white marbled surface, and the bright light highlights the rich color and texture of the sauce. photo taken with an iphone --ar 4:5 --v 7

To create this delightful Sheet Pan Pancakes with Mixed Berry Compote Recipe, you only need a handful of simple but carefully chosen ingredients. Each one plays a crucial role—from the pancake mix that guarantees fluffy texture to the fresh berries that bring a pop of natural color and tanginess.

Pancake mix (2 cups): The foundation for the pancakes, providing structure and lightness quickly without fuss.
Large eggs (2): Binding the batter and adding richness for that perfect pancake crumb.
Milk (1½ cups): Hydrates the dry mix and keeps the batter smooth and tender.
Melted unsalted butter (¼ cup): Adds buttery flavor and helps the pancakes brown beautifully.
Vanilla extract (1 teaspoon): Infuses the batter with warm, sweet aroma that complements the berries.
Mixed berries (2½ cups): A colorful medley of strawberries, blueberries, and raspberries provides natural sweetness and vibrant color.
Honey (¼ cup): Sweetens the berry compote naturally and adds a hint of floral note.
Sugar (¼ cup): Intensifies the berry flavors and helps create a thicker compote consistency.
Lemon juice (1 tablespoon): Brightens the berry compote, balancing sweetness with a fresh tang.
Lemon zest (from one lemon): Adds a fragrant citrus lift to the compote, elevating the flavor complexity.

How to Make Sheet Pan Pancakes with Mixed Berry Compote Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to a lively 425°F, and grease a 13 x 18-inch rimmed half-sheet baking pan thoroughly with butter or cooking spray. This ensures your giant pancake will slide right out when it’s done without sticking—key for perfect squares when serving.

Step 2: Cook the Mixed Berry Compote

Combine the luscious mixed berries with honey, sugar, lemon juice, and lemon zest in a medium saucepan over medium heat. Stir occasionally for about 5 to 7 minutes until the berries soften and release their juices, thickening into a beautiful compote. The fresh lemon brightens the natural sweetness, making this compote an irresistible topping.

Step 3: Whisk the Pancake Batter

In a large bowl, whisk the pancake mix with the eggs, milk, melted butter, and vanilla extract. Don’t stress about a few lumps here—they mean your pancakes will stay tender and fluffy rather than rubbery. The batter should be pourable but thick enough to hold gentle swirls of compote.

Step 4: Spread the Batter in the Pan

Pour the pancake batter evenly into the prepared sheet pan. Use a spatula to smooth it out, making sure the batter reaches all corners. This step guarantees even baking and that every square tastes just as good as the last.

Step 5: Add and Swirl the Berry Compote

Drop spoonfuls of about half of your homemade berry compote across the batter. Grab a knife or a toothpick and gently swirl the compote into the batter for a gorgeous marbled effect—a fun visual treat that hints at the delicious flavors to come.

Step 6: Bake Until Golden

Pop your pan into the oven for 15 to 18 minutes. Look for a light golden brown color on top, with the edges pulling slightly away from the pan—it’s a sign these sheet pan pancakes are perfectly baked through, tender, and fluffy.

Step 7: Cool and Serve

Let the pancake slab cool just enough to handle, then slice into squares. Serve warm, adding the reserved berry compote on top along with a drizzle of maple syrup or pancake syrup to create a breakfast experience that feels both indulgent and homemade.

How to Serve Sheet Pan Pancakes with Mixed Berry Compote Recipe

A white plate shows two square pieces of golden-yellow cake with visible berry swirls inside, stacked with the top piece slightly angled. A thick red berry sauce with whole blueberries and raspberries is generously poured over the top cake layer, with some drips on the plate. Next to the plate is a white ramekin filled with more of the chunky berry sauce and a gold spoon inside. The background is a white marbled surface with whole raspberries and a strawberry placed nearby, and a metal baking tray filled with a large baked golden cake with berry swirls is positioned to the right. A soft beige cloth is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling fresh mint leaves or a light dusting of powdered sugar adds a burst of vibrant color and freshness to your sheet pan pancakes. If you want to take it even further, dollops of whipped cream or a few whole berries on each square amplify the beauty and flavor.

Side Dishes

Pair your pancakes with crispy bacon or turkey sausage for a savory contrast that’s always a crowd-pleaser. For a lighter option, a simple fruit salad or Greek yogurt can balance the meal while complementing the synergy of flavors in the berries.

Creative Ways to Present

Serve the pancakes on a large wooden cutting board for a rustic brunch vibe, or plate individual squares stacked high with layers of fresh berries and compote in between for a fancy twist. You might even try cutting smaller squares into bite-sized pancake bites for party-friendly finger food.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, place leftover sheet pan pancakes in an airtight container and refrigerate. They’ll stay fresh and delicious up to 3 days, making them ideal for breakfast on busy mornings or quick snacks throughout the day.

Freezing

For longer storage, freeze the cooled pancakes between layers of parchment paper inside a freezer-safe bag or container. They freeze well for up to 2 months, turning prep for future breakfasts into a breeze.

Reheating

Reheat your pancakes gently in a toaster oven or regular oven at 350°F for 5 to 8 minutes, or microwave individual squares for about 20 seconds. Adding a spoonful of warmed berry compote on top after reheating keeps them moist and flavorful.

FAQs

Can I use fresh berries only for the compote?

Absolutely! Fresh berries are perfect for the compote and really make the flavors pop. Just make sure they’re ripe and juicy for the best results.

What if I don’t have pancake mix?

You can make your own from scratch using flour, baking powder, sugar, and a pinch of salt, but pancake mix saves time and gives consistently fluffy results. It’s a great shortcut for busy mornings.

Can I make the compote ahead of time?

Yes! The mixed berry compote keeps well in the fridge for up to 4 days. Preparing it ahead saves time on baking day and lets the flavors deepen beautifully.

Is it possible to make this recipe gluten-free?

Definitely. Use a gluten-free pancake mix to keep the texture just as tender while accommodating dietary needs. The compote is naturally gluten-free too.

Can I add other fruits to the compote?

Feel free to mix it up! Peaches, cherries, or blackberries can be delicious additions or substitutes. Just adjust the sugar slightly depending on the sweetness of the fruit.

Final Thoughts

This Sheet Pan Pancakes with Mixed Berry Compote Recipe is pure comfort and celebration rolled into one simple bake, perfect for feeding a crowd or treating yourself to weekend brunch without the fuss. Its combination of hearty pancakes and vibrant fruit compote will quickly become one of your favorite breakfast rituals. Trust me, once you try it, you’ll be making it again and again!