Lemon Raspberry Sheet Pan Pancake

Fluffy, oven-baked family sheet pan pancake brightened with fresh lemon zest and sweet raspberries, ready to slice and serve in 20 minutes.

• Prep: 5 min
• Cook: 15 min
• Total: 20 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy
• Cost: $0.66/serving

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• Low-Sodium
• Low-Cholesterol
• Kosher
• Low-Sugar

Tags

• sheet pan
• bake
• quick
• sweet
• kid-friendly
• fresh
• budget-friendly

Ingredients

• 1.5 cup all-purpose flour
• 2 tablespoon granulated sugar
• 2 teaspoon baking powder
• 0.5 teaspoon salt
• 1.25 cup skim milk
• 2 eggs (large)
• 2 tablespoon unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (freshly grated)
• 1 cup raspberries (fresh)

Instructions

1. Preheat your oven to 425 degrees Fahrenheit and grease a rimmed 9x13-inch baking sheet with nonstick spray.
2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together skim milk, eggs, melted unsalted butter, vanilla extract, and lemon zest until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently just until combined and no dry flour streaks remain.
5. Pour the batter onto the prepared sheet pan and spread into an even layer using a spatula. Scatter fresh raspberries evenly across the top.
6. Bake for 13 to 15 minutes until golden and springy to the touch. Slice into 8 rectangular portions and serve immediately.

Notes

Baking pancakes on a sheet pan feeds the entire family all at once with zero flipping required.

Nutrition (per serving)

• Calories: 156
• Protein: 5.2 g
• Carbohydrates: 24.1 g
• Fat: 3.7 g
• Fiber: 1.5 g
• Sodium: 302 mg
• Saturated Fat: 1.9 g
• Sugar: 5.9 g
• Cholesterol: 50 mg