Red, White & Blue Sheet Pan Pancakes

Red, White & Blue Sheet Pan Pancakes make breakfast feel festive without adding extra work to your morning. Instead of flipping pancakes one by one, everything bakes together in one pan until soft, fluffy, and lightly golden around the edges. Even better, juicy strawberries and blueberries bake right into the batter, creating sweet little bursts of berry flavor in every bite.

These pancake squares are perfect for Memorial Day brunch, Fourth of July mornings, or any summer breakfast that deserves something a little more special. A light dusting of powdered sugar and warm maple syrup takes them over the top. They look beautiful on the table, yet the recipe stays wonderfully simple — which honestly makes them even better when feeding a hungry crowd.

Recipe Yield: 12 servings

INGREDIENTS

2½ cups all-purpose flour
3 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp fine sea salt
2 large eggs, room temperature
2 cups buttermilk, room temperature
⅓ cup whole milk
¼ cup unsalted butter, melted and slightly cooled
2 tsp vanilla extract
½ tsp almond extract (optional but highly recommended)
1¼ cups fresh strawberries, diced small
1 cup fresh blueberries
1 tbsp all-purpose flour (for tossing berries)

For serving (optional):
Powdered sugar
Warm maple syrup
Extra strawberries and blueberries

INSTRUCTIONS

1. Preheat and prepare the pan:
Preheat oven to 425°F (220°C). Lightly grease a 13×18-inch sheet pan or line with parchment paper for easier cleanup.

2. Mix the dry ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

3. Mix the wet ingredients:
In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter, vanilla extract, and almond extract until smooth and fully combined.

4. Make the pancake batter:
Pour the wet mixture into the dry ingredients. Gently stir just until combined and no large dry streaks remain. A few lumps are perfectly fine. Avoid overmixing so the pancakes stay soft and fluffy.

5. Prepare the berries:
Toss the strawberries and blueberries with 1 tbsp flour. This simple step helps keep the berries evenly distributed while baking.

6. Assemble the sheet pan pancakes:
Pour the batter into the prepared sheet pan and spread evenly. Scatter the berries across the top, gently pressing in some while leaving others visible for a naturally beautiful finish. Avoid overcrowding one area so the pancakes bake evenly.

7. Bake until fluffy and lightly golden:
Bake for 14–17 minutes, or until the top looks set, the edges are lightly golden, and a toothpick inserted into the center comes out mostly clean with a few tender crumbs.

8. Cool slightly and serve:
Let cool for 5–10 minutes before slicing into squares. Dust lightly with powdered sugar and drizzle with warm maple syrup just before serving. Add extra berries on top for a fresh, patriotic finish if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use room temperature ingredients: Room temperature eggs and buttermilk help the batter mix more evenly, which creates fluffier sheet pan pancakes with a softer texture.
• Keep berry pieces small: Dice strawberries into smaller pieces so they bake evenly and don’t weigh down the batter. This keeps every slice soft and balanced.
• Watch the bake time closely: Sheet pan pancakes can go from fluffy to dry quickly. Start checking around the 14-minute mark and pull them once the center is set but still tender.