Tray Bake Berry Pancakes with Sweet Lemon Sauce

skinnymixer’s Berry Pancake Traybake with Sweet Lemon Sauce

Sharing is caring!

Skinnymixer’s Berry Pancake Traybake with Sweet Lemon Sauce is the perfect breakfast to prepare for a crowd with minimal effort.

No-one wants to stand there flipping pancakes – the traybake pancakes mean you can relax while everything cooks & still enjoy something a little bit special for breakfast!

If you prepare everything the day before – it really does mean breakfast is easily served.

This Pancake Traybake can be prepared with a variety of your favourite toppings – including choc chips and fresh berries.

Make sure you use fresh lemons for the Sweet Lemon Sauce … the bottle juice just isn’t the same!

Berry Pancake Traybake with Sweet Lemon Sauce

Optional toppings to serve or for a pancake board:

Tray Bake Berry Pancakes with Sweet Lemon Sauce

skinnymixer's Berry Pancake Traybake with Sweet Lemon Sauce

5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: Christmas
Servings: 9
Calories: 321kcal


  • baking tray 33cm x 45 cm x 3cm



  • 500 g milk or buttermilk - dairy-free if required
  • 40 g vinegar - omit if using buttermilk or dairy-free milk
  • 290 g plain flour - gluten-free if required
  • 100-130 g sugar of choice
  • 60 g melted butter - or light tasting oil
  • 1 egg
  • 2 tsp vanilla bean paste or extract
  • 1 tbsp baking powder


  • 150 g fresh strawberries - sliced
  • 80 g fresh blueberries - sliced
  • 80 g fresh raspberries - sliced
  • 80 g fresh blackberries - sliced
  • or 300 g frozen mixed berries - (it will take longer to cook)

Sweet Lemon Sauce

  • 100 g fresh lemon juice
  • 100 g water
  • 100 g sugar of choice
  • 1 tsp lemon zest - finely grated
  • 1 Tbsp cornflour mixed with 1 Tbsp water


  • Add milk and vinegar to mixer bowl if using, and allow to sit for 5 min while you preheat oven to 200℃ or 392℉ fan-forced and lightly grease and line baking tray with baking paper.
  • Add remaining batter ingredients to mixer bowl. Blend for 10 sec/speed 5/MC on. Scrape bowl down and repeat for 5 sec/speed 3/MC on.
  • Pour batter into prepared baking tray and tap on bench 6 times to remove air bubbles.
  • Arrange berries or toppings as desired (Tip: if using fresh fruit, slice it thin so it doesn't sink! ).
  • Pop in the oven and bake for 12-15 min until golden brown and a skewer comes out clean. If using a smaller baking tray or frozen berries, it may take longer to bake.
  • In a clean mixer bowl add lemon juice, water, sugar and lemon zest. Cook for 5 min/100℃/speed 2/MC on.
  • Add cornflour mixture to mixer bowl and cook for 2 min/100℃/speed 2/MC on.
  • Allow pancake to cool on bench for 5 min before cutting up and serving with fresh cream and drizzled with the Sweet Lemon Sauce.


Egg Free: Replace with 1/4 cup yoghurt.
Alternative toppings:
chocolate chips
sliced bananas
drizzled peanut butter, miso caramel, jam etc
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Calories: 321kcal | Carbohydrates: 56g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 214mg | Potassium: 201mg | Fiber: 3g | Sugar: 28g | Vitamin A: 313IU | Vitamin C: 19mg | Calcium: 167mg | Iron: 2mg


  1. 5 stars
    I finally tried this recipe this morning, to feed post-sleepover tweens. Easy and delicious, I used frozen sliced strawberries and blueberries, didn’t make the sauce as the kids wanted maple syrup and squirty cream, and nobody should argue with hungry, tired 12 year old girls 😉

  2. I made mine with GF flour and LF milk. It turned out gelatinous. The flavours were all there, but not the texture. Where did I go wrong?!

  3. 5 stars
    Ours was absolutely delicious and the lemon sauce, which I nearly didn’t do, cos you know, lazy and all, was the perfect balance to the berries. I made ours gf using the white wings gf plain flour and using lactose free milk. I can have butter, but not milk 🤷🏼‍♀️ go figure! The only thing was my berries got berried 🤣 in the batter. I also didn’t quite have enough lemons for the required lemon juice, so subbed in some of the bottled lemon juice which I have on hand for exactly that reason.

  4. Sorry but I needed to add this… I have made pancakes before but these were next level scrumptious. I made a double batch for testing and this is the last of it. There’s only two of us. Let’s say, I was surprised when we’ve both been out all day and hangry, when I gave him options, he chose the pancakes again. So quick and easy and fuss free. I love how the fruit is so lush and it brings out the best flavours. Gluten-free, dairy-free on oat milk. Corn-free using tapioca.

  5. 5 stars
    These are so good. We really enjoyed this. I did the pancake in the airfryer baking tray and it worked really well.

    I made double the batter easily. Made wheat-free using gluten-free flour, and dairy-free with oat milk but other plant-based milks will work. I did the first blend for double the time. It looked adequately mixed so I didn’t bother with the 2nd.

    The strawberries were sliced but the other berries were whole. It pretty much worked. I just sprinkled them on top.

    I made the syrup corn free using tapioca, which is a 1:1 for cornflour. Usually, it’s fine for me to do that.

    I love how the berries give it a healthy balance because it’s usually just pancakes with ice-cream and maple syrup.

    This easily served 2 adults with way more than ¾ of the double lot of batter left. I think it’s great if you’re cooking for a large family or a crowd. I think it makes a great celebration day breakfast because you can put it in the oven or airfryer and do other things. Or just a lovely weekend brunch. It could easily work for camping too.

Your email address will not be published. Required fields are marked *

Recipe Rating