Description
This Sheet Pan Pancakes from a Mix recipe offers a quick and easy way to enjoy fluffy, marbled pancakes made with a berry compote baked in a single sheet pan. Perfect for feeding a crowd, it combines a homemade mixed berry sauce with a simple pancake batter, baked to golden perfection for a delicious breakfast or brunch treat.
Ingredients
Pancake Batter
- 2 cups pancake mix
- 2 large eggs
- 1½ cups milk
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
Berry Compote
- 2½ cups mixed berries (strawberries, blueberries, raspberries, reserve ½ cup)
- ¼ cup honey
- ¼ cup sugar
- 1 tablespoon lemon juice
- Zest of one lemon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F and grease a 13 x 18-inch rimmed half-sheet baking pan with butter or cooking spray; set aside.
- Make Berry Compote: Combine the mixed berries, honey, sugar, lemon juice, and lemon zest in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly. Remove from heat and set aside.
- 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; some lumps are okay to avoid overmixing.
- Spread Batter: Pour the batter onto the prepared sheet pan, spreading it evenly with a spatula for uniform thickness.
- Add Berry Swirls: Spoon about half of the berry compote over the top of the batter in random swirls. Use a knife or toothpick to gently swirl the compote into the batter to create a marbled effect.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the top is light golden brown and the edges begin to pull away from the pan’s sides.
- Cool and Serve: Allow the sheet pan pancakes to cool briefly, then cut into squares. Serve warm topped with the remaining berry compote and a drizzle of maple or pancake syrup.
Notes
- Do not overmix the pancake batter to keep the pancakes tender and fluffy.
- The berry compote can be made ahead of time and stored in the refrigerator for up to 3 days.
- Use a rimmed baking sheet to contain the batter and compote while baking.
- Reserve some fresh berries to garnish the pancakes for added texture and freshness.
- Leftover pancakes can be stored in an airtight container in the fridge for 2 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
