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Easy Fluffy Raspberry Mango Sheet Pan Pancakes

raspberry mango sheet pan pancakes - featured image

A quick and easy sheet pan pancake recipe featuring fluffy texture with juicy raspberries and sweet mango, perfect for feeding a crowd on busy mornings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 cups (480ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup (about 125g) fresh or frozen raspberries
  • 1 cup diced ripe mango (about 150g)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 9×13 inch sheet pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, combine the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Fold in the raspberries and diced mango gently to avoid crushing the fruit.
  6. Transfer the batter to the prepared sheet pan and spread evenly to about 1 inch thickness.
  7. Bake for 20-25 minutes, checking at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Remove from oven and let cool for 5-10 minutes to set.
  9. Slice into squares or rectangles and serve warm with maple syrup, powdered sugar, or yogurt.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and buttermilk for best results. Frozen fruit can be used without thawing. Let pancakes rest before slicing to avoid crumbling. For a golden crust, broil 1-2 minutes at the end, watching carefully.

Nutrition

Keywords: sheet pan pancakes, raspberry mango pancakes, easy breakfast, fluffy pancakes, baked pancakes, fruit pancakes, brunch recipe