Pancakes with Sheet Pan Berries

Updated June 2024 Brown butter pancakes with sheet-pan berries are super fluffy, simple, and delicious. They look like you spent the whole morning making them. Make a double batch, as everyone will want seconds. They are that good. Serve them for brunch with my Hashbrown Casserole or Artichoke Egg Bake.

Recipe updated 6/15/2024

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When I make brown butter pancakes with berries, I like the berries to be sweet and hot, with lots of juicy syrup to pour over my pancakes. Fresh berries prepared in a kettle become berry sauce. That is why I love roasting the berries on a sheet pan. They look like whole fresh berries that are hot and juicy, so they are beautiful on pancakes or waffles. 

Sheet pan Berries

Make The Sheet-pan Berries  

Sheet pan berries for these brown butter pancakes are so simple to make.  Add 1 tbsp. Instant Clear Gel to 1/2 cup of sugar. Add the mixture to 4 cups of mixed berries. When using strawberries, cut them into half or quarters first. Roast them for 25 – 30 minutes at 350 degrees. Stir once halfway through. When you stir the berries, if there is unmelted sugar, drizzle the berries with 1-2 tbsp water. This will help the sugar melt, and the juices thicken up. If you don’t have instant clear gel, skip it.  In these pictures, I didn’t have the Clear Gel. 

Clear Gel is a thickening agent that doesn’t require heating for it to thicken liquids. It has to be mixed into you sweetener before you add it to the fruit or liquid that it is used as a thickener in the recipe.  It dissolves completely and works great in hot or cold liquids. It is my favorite fruit and berry thickener for pies, tarts, and sauces. 

 

pancakes and berries on a plate
brown butter pancakes with sheet pan berries

Make the Fluffy Brown Butter Pancakes

Make the brown butter first. Whenever I make brown butter, I make extra and store it in the refrigerator for a link on how to make brown butter. This recipe instructs you to add herbs. Don’t add the herbs. While the brown butter is cooling, mix your dry ingredients. Then, in a separate bowl, whisk together the wet ingredients, including the browned butter that has cooled enough, so you don’t cook the eggs. Add the wet ingredients to the dry and stir until just combined. The batter will be lumpy. 

How To Make it Vegan

Replace the milk with a plant based milk. 

Cook and Serve the Brown Butter Pancakes with Sheet Pan Berries

Heat a skillet or electric griddle. Add butter to the hot surface to keep the pancakes from sticking. Use a scant 1/2 cup of batter for each pancake. Cook the pancakes for 2-3 minutes. The batter should be set, and the bubbles popped. Sneak a peek underneath to make sure it is a golden brown. Give the pancakes a quick flip and cook for 1-2 minutes more. Serve immediately with the hot berries. Pour any extra juice over the pancake instead of using syrup. A small scoop of ice-cream or whipped cream completes this perfect plate of browned butter pancakes. 

Pancakes with Sheet Pan Berries

FAQ for Pancakes with Sheet Pan Berries

What is the difference between a sheet pan and a cookie sheet?

Two common kitchen essentials that often get confused are the sheet pan and the cookie sheet. While they may look similar at first glance, there are some key differences between the two. A sheet pan, also known as a baking sheet or a jelly roll pan, is typically made of aluminum or stainless steel and has a shallow, rimmed edge. It is versatile and can be used for roasting vegetables, baking cookies, or even making sheet cakes. On the other hand, a cookie sheet is usually made of aluminum and has a flat surface without any raised edges. It is specifically designed for baking cookies and allows for even heat distribution, resulting in perfectly baked treats.

Can you make pancakes ahead?

Absolutely! Making pancakes ahead of time is a great idea. Not only does it save you time in the morning, but it also allows you to enjoy a delicious breakfast without any hassle. Whether you’re planning a brunch or simply want to have pancakes ready for the week, making them ahead is a convenient option. You can prepare the batter the night before and refrigerate it, or even cook the pancakes and store them in the freezer. Just reheat them in the toaster or microwave when you’re ready to enjoy a stack of fluffy goodness. So go ahead, make pancakes ahead and enjoy stress-free mornings!

How do you freeze, store, and reheat leftover pancakes?

Leftover pancakes can be a delicious treat for another day, and with the right storage and reheating techniques, you can enjoy them just as much as when they were freshly made. To freeze leftover pancakes, simply allow them to cool completely and then place them in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer the pancakes to a freezer-safe bag or container. When it comes to reheating, the best method is to use the oven or toaster oven. Simply preheat the oven to 350°F (175°C), place the frozen pancakes on a baking sheet, and heat for about 10 minutes until warmed through. Alternatively, you can use a toaster oven to toast the frozen pancakes until they are crispy and warm. Don’t forget to add your favorite toppings and enjoy your perfectly reheated pancakes!

What can I Serve With Pancakes topped with sheet pan Mixed Berries?

Serving pancakes topped with sheet pan mixed berries, you can get creative and add a variety of delicious accompaniments to enhance the flavors and textures. One option is to serve a dollop of whipped cream or a scoop of vanilla ice cream on top. The creamy and sweet combination will complement the tartness of the berries perfectly. Another great idea is to drizzle some maple syrup or honey over the pancakes for an extra touch of sweetness. If you’re looking for a more indulgent treat, sprinkle some chocolate chips or chopped nuts on top for added crunch and richness. Don’t forget a piping hot cup of coffee or a refreshing glass of orange juice to complete your breakfast feast.

What can I eat with pancakes besides syrup?

While syrup is a classic choice, there are plenty of other delicious options to try. For a fruity twist, you can top your pancakes with fresh berries, sliced bananas, or even a dollop of homemade fruit compote. If you’re looking for something creamy, consider adding a scoop of yogurt or a drizzle of chocolate spread. And for those who prefer a savory option, you can’t go wrong with crispy bacon or a generous sprinkle of grated cheese. So get creative and explore the various toppings that can elevate your pancake experience to new heights!

What kind of vegetables can be added to pancakes?

When it comes to incorporating vegetables into your pancakes, the options are endless! One delicious and nutritious option is zucchini pancakes. Grated zucchini adds a subtle sweetness and moisture to the batter, making these pancakes incredibly tender and flavorful. Another fantastic choice is spinach pancakes. Blending fresh spinach into the batter not only gives it a vibrant green color, but also adds a boost of essential vitamins and minerals. If you’re looking for a heartier option, try corn and scallion pancakes. The combination of sweet corn kernels and savory scallions creates a delightful balance of flavors.

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5 from 8 votes

Brown Butter Pancakes with Berries

Fluffy, Fluffy brown butter pancakes with sheet pan berries are quick, simple, and delicious. They look like you spent the whole morning making them.
Servings 6 pancakes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you

Ingredients

Sheet Pan Berries

Fluffy Brown Butter Pancakes

Instructions

Sheet Pan Berries

  • Preheat oven to 350°°F
  • Combine the instant clear gel with the sugar. If you don't have clear gel you can skip it. The berry juice won't thicken, but that's ok. The berries will taste just as yummy.
    mixed berries on a sheet pan
  • Add the sugar to the berries and stir. Spread mixture on a sheet pan.
  • Bake for 25-30 minutes, stirring once halfway through baking. When you stir the berries halfway through baking, drizzle the berries with 1-2 tbsp of water if the sugar isn't melted.
    Sheet pan Berries

Fluffy Brown Butter Pancakes

  • Make the Browned Butter: Use one stick of butter to make the browned butter. You will only need 2 Tbsp. so save the extra to put on vegetables or use in baking. Follow this link for how to make browned butter. Click Here
  • Mix up the pancakes while the berries are roasting.
  • Combine the flour, baking powder, soda, and sea salt in a large bowl.
  • In a separate bowl mix together the eggs, milk, maple syrup, sour cream, melted browned butter, and vanilla. (make sure the browned butter is warm and not hot or it will cook the eggs.
  • Combine the wet and dry ingredients just until no powdery flour is visible. Batter will be lumpy.
  • Heat a cast-iron skillet. A few drops of water in the skillet should sizzle when the skillet is hot enough. I use an electric griddle set to 375°F. Grease the skillet or griddle with butter.
  • Add 1/2 cup of batter per pancake. A scoop works well for this. Spread the batter out evenly with the back of the scoop.
    Brown Butter Pancakes on a griddle
  • Cook until the bottoms are golden brown. About 2-3 minutes. Give a quick flip and cook another 1-2 minutes more. Be patient and don't flip too soon.
  • Serve hot with the sheet pan berries and whipped cream or ice cream.

Video

Notes

When I use strawberries, I cut them into quarters before roasting or use small berries. 
If you don't have time to make the brown butter use regular butter instead.  The brown butter makes these pancakes extra tasty.  For even more brown butter flavor, Drizzle the browned butter over the pancakes before adding the berries.  
Calories: 377kcal
Course: Breakfast
Cuisine: American
Keyword: easy, fluffy pancakes, pancakes with berries, vegetarian

Nutrition

Serving: 2pancakes | Calories: 377kcal | Carbohydrates: 74g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 196mg | Potassium: 325mg | Fiber: 5g | Sugar: 44g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 2mg

Join the Conversation

  1. 5 stars
    Tastes great!
    My kid adores it.
    thank you, Dr. Jo

  2. 5 stars
    I tried this at home, and my kids love it so much. Thanks for this. I super duper loved this recipe.

    1. Doctor Jo Author says:

      YAY

  3. 5 stars
    What a delicious combination of flavors! Looks great! 👏

  4. 5 stars
    I love this recipe. It’s become a family favorite. So easy and the sheet pan berries are a great way to heat the berries up and not have them fall apart. Thank you.

    1. Doctor Jo Author says:

      AWESOME

  5. 5 stars
    I’m making this

  6. 5 stars
    Absolutely delicious and easier than it looks!

    1. Doctor Jo Author says:

      Thank you.

  7. Anonymous says:

    5 stars
    Great recipe, thank you for sharing it

    1. Doctor Joanette Author says:

      I’m glad you enjoyed it and thank you for leaving a rating and your comment.

5 from 8 votes (1 rating without comment)

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