There’s a warm, sleepy hush that settles in my kitchen when the oven hums and fruit fills the air with sweet memories. This tray bake pancake feels like Sunday morning at my grandmother’s house — soft, golden, and easy to share with the ones you love. Pull up a chair, and let the smell wrap you like a knitted blanket.
Why make this recipe
- It’s simple, forgiving, and feeds a crowd without fuss — just the kind of dish that makes neighbors linger.
- Bright raspberries and sunny mango bring a summer porch-party flavor to a cozy, homestyle bake.
- It’s flexible for swaps and questions from busy families: dairy-free, gluten-free, or simpler finishes are all welcome.
How to make Tray Bake Pancake with Raspberry and Mango
This is a gentle one-bowl batter, a scatter of fruit, and a hot oven that puffs it into a golden blanket. Think of it as a family-style pancake that’s made for passing, slicing, and warm conversations.
Ingredients:
- 250 grams Plain Flour (Substitute with gluten-free flour for a gluten-free version.)
- 2 teaspoons Baking Powder (Ensure it’s fresh for best results.)
- 100 grams Caster Sugar (Can be replaced with granulated sugar.)
- 400 ml Milk (Use almond milk or any preferred non-dairy milk as a substitute.)
- 2 large Eggs (Flax eggs can be used for a vegan alternative.)
- 50 grams Butter (Coconut oil can be used for a dairy-free version.)
- 200 grams Raspberries (Fresh or frozen can be used.)
- 1 large Mango (Consider substitutes with peaches or blueberries.)
- 30 grams Coconut Chips (Optional for a simpler finish.)
Directions:
Preparation
- Preheat the oven to 200°C (400°F). Grease a rectangular baking tray (about 9×13 inches / 23×33 cm) and line it with parchment paper, letting some paper hang over the edges to lift the bake out easily.
- In a big mixing bowl, sift together the plain flour and baking powder. Stir in the caster sugar so it’s evenly distributed.
- In a separate bowl, whisk the milk and eggs until blended. Melt the butter and let it cool slightly, then whisk it into the milk-and-egg mixture.
- Pour wet into dry and stir just until combined — a few small lumps are fine; overmixing will make it heavy.
- If using frozen raspberries, toss them lightly in a tablespoon of flour to help keep them from sinking.
- Fold most of the raspberries gently into the batter, reserving a handful for topping. Dice the mango into bite-sized pieces and gently stir half into the batter as well.
- Pour the batter into the prepared tray, smooth the top, then scatter the remaining raspberries and mango pieces across the surface. Sprinkle coconut chips across the top if you’re using them.
- Bake for 20–25 minutes, until puffed, golden, and set in the center. A toothpick in the middle should come out with a few moist crumbs but not wet batter.
- Let the tray bake cool for 5–10 minutes; it will relax a bit and be easier to slice.
How to serve Tray Bake Pancake with Raspberry and Mango
- Serve warm, cut into generous squares. A dollop of whipped cream, a drizzle of honey or maple syrup, or a spoonful of yogurt makes it feel special.
- For a Southern touch, serve alongside strong coffee or a chilled pitcher of sweet tea and watch shoulders relax and stories flow.
How to store Tray Bake Pancake with Raspberry and Mango
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven (150°C / 300°F) for 8–10 minutes, or microwave individual slices for 20–30 seconds until warm.
- This bake can be sliced and frozen in a single layer on a tray, then moved to a freezer bag for up to 1 month; thaw in the fridge and reheat as above.
Tips to make Tray Bake Pancake with Raspberry and Mango
- Fresh baking powder makes all the difference in puff and lightness — test by seeing if a pinch fizzes in a touch of warm water.
- Don’t overmix the batter; a few lumps keep the texture tender and homey.
- If your raspberries are very juicy, pat them dry to avoid making the batter too wet.
- Use a hot oven and a lined tray for the best rise and easiest removal.
- For extra richness, brush the top with a little melted butter as it comes out of the oven.
Variations
- Vegan: Use flax eggs (2 tbsp ground flax + 6 tbsp water, set 5 minutes), almond milk, and coconut oil instead of butter.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and make sure your baking powder is gluten-free.
- Fruit swaps: Peaches, blueberries, or sliced nectarines are charming alternatives to mango.
- Crunchy finish: Swap coconut chips for chopped pecans or almonds for a Southern-crisp top.
FAQs
Q: Can I use frozen raspberries?
A: Yes — toss them lightly in a bit of flour and fold them into the batter frozen. They work well, though they may release a little extra juice.
Q: Can I make this ahead for an event?
A: You can bake it the day before; keep it refrigerated and gently reheat before serving. Alternatively, prepare the batter and chill for a few hours, then bake when you’re ready.
Q: My pancake sank in the middle. What happened?
A: It could be from opening the oven early or underbaking. Make sure the center is set and the oven temperature stayed steady while it puffed.
Q: Can I double this recipe?
A: Yes — use two trays or a larger sheet and watch the bake closely. Baking time may vary slightly; check for a golden set center.
Q: Is this suitable for kids and picky eaters?
A: Absolutely. The mild, sweet batter and fruit pockets appeal to many little folks. Serve with a side of plain yogurt or a light syrup for dipping.
Conclusion
If you’d like the official recipe page for reference or inspiration, the Tray Bake Pancake with Raspberry and Mango Recipe offers a helpful guide. For more pancake ideas and a lovely collection to wander through, browse Every pancake recipe you’ll ever need – myfoodbook.
Gather your people, slice a warm square, and pass it around — food like this remembers Sunday mornings and the sound of easy laughter. Come back anytime to share how your kitchen smelled and whose eyes lit up at the first bite.
Tray Bake Pancake with Raspberry and Mango
Ingredients
Method
- Preheat the oven to 200°C (400°F). Grease a rectangular baking tray (about 9x13 inches / 23x33 cm) and line it with parchment paper.
- In a big mixing bowl, sift together the plain flour and baking powder. Stir in the caster sugar.
- In a separate bowl, whisk the milk and eggs until blended. Melt the butter, let it cool slightly, then whisk it into the milk-and-egg mixture.
- Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine.
- If using frozen raspberries, toss them lightly in a tablespoon of flour to help keep them from sinking.
- Fold most of the raspberries gently into the batter, reserving a handful for topping. Dice the mango into bite-sized pieces and gently stir half into the batter.
- Pour the batter into the prepared tray and smooth the top. Scatter the remaining raspberries and mango pieces on top.
- Sprinkle coconut chips across the top if using.
- Bake for 20-25 minutes until puffed, golden, and set in the center.
- Serve warm, cut into generous squares. Top with whipped cream, honey, maple syrup, or yogurt.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven (150°C / 300°F) for 8-10 minutes or microwave individual slices for 20-30 seconds until warm.