Tray Bake Pancake with Raspberry and Mango

Introduction

Golden edges, fluffy centers, and bursts of juicy fruit make this Tray Bake Pancake with Raspberry and Mango an irresistible breakfast showstopper. Instead of flipping individual pancakes, you pour the batter into one tray and let the oven do the work. Sweet mango melts into the soft crumb while tart raspberries add bright pops of flavor. It’s vibrant, easy, and perfect for feeding a crowd without standing over the stove. You’ll learn how to create the perfect texture, balance flavors, and customize this bake for any occasion.

Why You’ll Love This Recipe

This Tray Bake Pancake with Raspberry and Mango delivers everything you love about pancakes with none of the flipping stress. You mix, pour, bake, and slice. That’s it. The oven creates lightly crisp edges while the center stays tender and fluffy. Every bite offers a contrast between sweet tropical mango and tangy raspberries.

It works beautifully for brunch gatherings, meal prep breakfasts, or lazy weekends with family. You can slice it into squares, drizzle it with maple syrup, or dust it with powdered sugar for a bakery-style finish. The texture feels soft and cake-like, yet still unmistakably pancake.

Unlike stovetop pancakes, this sheet pan pancake with fruit bakes evenly and holds its shape. You control sweetness, fruit distribution, and thickness with ease. It also pairs well with yogurt, whipped cream, or nut butter, making it versatile enough for both indulgent and wholesome breakfasts.

Ingredients

Here’s everything you need for this oven baked pancake with berries:

2 cups (250 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs (room temperature)
1¾ cups (420 ml) whole milk
¼ cup (60 ml) melted unsalted butter, slightly cooled
1 teaspoon pure vanilla extract
1 cup (150 g) fresh mango, diced into small cubes
1 cup (125 g) fresh raspberries
1 tablespoon flour (for tossing fruit)
Optional: 1 tablespoon turbinado sugar for sprinkling on top

Choose ripe but firm mango so it holds its shape while baking. Fresh raspberries work best, but you can use frozen if you do not thaw them first.

Pro Tips for the Perfect Texture

First, preheat your tray. Slide the baking tray into the oven for 5 minutes before adding the batter. A warm surface helps the edges set quickly and develop light crispness.

Second, avoid overmixing. Stir the wet and dry ingredients just until combined. Small lumps create a tender crumb. If you overmix, gluten develops too much and the pancake turns dense.

Third, coat the fruit lightly in flour. Toss diced mango and raspberries with one tablespoon of flour before folding them into the batter. This simple step prevents them from sinking to the bottom and ensures even distribution in every slice.

If you want bakery-style height, use a metal tray rather than glass. Metal heats faster and encourages a better rise. These small adjustments make a noticeable difference in your raspberry mango breakfast bake.

Instructions

This Tray Bake Pancake with Raspberry and Mango comes together quickly and bakes beautifully with minimal effort.

Step 1: Preheat and Prepare the Tray
Preheat your oven to 400°F (200°C). Place a 9×13-inch (23×33 cm) metal baking tray inside for 5 minutes. Remove carefully and brush with melted butter or line with parchment paper.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Whisking aerates the mixture and distributes the leavening evenly.

Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs until slightly frothy. Add milk, melted butter, and vanilla extract. Whisk until smooth and fully blended.

Step 4: Bring the Batter Together
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Stop as soon as you no longer see streaks of flour. The batter should look slightly lumpy but smooth overall.

Step 5: Add the Fruit
Toss mango cubes and raspberries with one tablespoon of flour. Fold them carefully into the batter. Move slowly to avoid crushing the raspberries.

Step 6: Bake to Golden Perfection
Pour the batter into the warm tray and spread evenly. Sprinkle turbinado sugar on top if desired. Bake for 20–25 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.

Step 7: Cool and Slice
Let the pancake cool for 5–10 minutes. Slice into squares and serve warm with maple syrup, yogurt, or extra fresh fruit.

Variations

You can easily adapt this raspberry mango breakfast bake to suit your needs.

For a dairy-free option, swap whole milk with almond or oat milk and use melted coconut oil instead of butter. The flavor turns slightly tropical and pairs beautifully with mango.

For added texture, sprinkle sliced almonds or shredded coconut over the batter before baking. The topping toasts in the oven and adds a delicate crunch.

If you prefer a richer profile, replace half the milk with buttermilk. The tang complements raspberries and enhances tenderness. You can also experiment with blueberries or strawberries if mango is unavailable. Each variation keeps the base technique intact while delivering a new flavor twist.

Storage and Serving Suggestions

Store leftover slices of Tray Bake Pancake with Raspberry and Mango in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20–30 seconds or warm in a 300°F (150°C) oven for 5–7 minutes to restore softness.

For longer storage, freeze individual squares wrapped tightly in plastic wrap. Reheat directly from frozen in the microwave.

Serve it warm with Greek yogurt and honey for a balanced breakfast. Add whipped cream and extra mango for brunch gatherings. You can even drizzle melted white chocolate for a dessert-style presentation. This versatile bake fits both casual mornings and special occasions.

FAQs

1. Can I use frozen fruit?
Yes. Add frozen raspberries directly to the batter without thawing. Thawing releases excess moisture and affects texture.

2. How do I know when it’s done?
Insert a toothpick in the center. If it comes out clean and the top looks golden, it’s ready.

3. Can I make this recipe gluten-free?
Substitute a 1:1 gluten-free flour blend. Check that your baking powder is gluten-free as well.

4. Why did my fruit sink?
You likely skipped tossing it in flour. That light coating helps suspend fruit evenly throughout the batter.

5. Can I double this Tray Bake Pancake with Raspberry and Mango?
Yes. Use a larger sheet pan and extend baking time slightly, checking for doneness in the center.

Conclusion

This Tray Bake Pancake with Raspberry and Mango is comfort food at its finest — soft, fruity, and beautifully golden with bright bursts of raspberry and sweet mango in every bite. It’s the kind of dish that turns an ordinary morning into a relaxed brunch experience and makes feeding a crowd effortless.