Christmas Cranberry Sheet pan Pancakes

A great way to use those cranberries that appear in the shops around Christmas time. Alternatively, use any berries or thinly sliced fruit you’d like.


  • 200g of plain flour*
  • 70g of oats*
  • 2 level tsp of baking powder
  • 260ml of any milk of your choice – cows or plant based 3 medium eggs (can substitute for flax eggs)
  • 1 tsp of vanilla extract
  • 140g of fresh cranberries
  • 1 heaped tsp of icing sugar or fruit sugar (Optional but cranberries are super tangy so a little sweetness helps cut through this).

*Can substitute for a Gluten free alternative


In a small bowl coat the cranberries in the icing sugar. Mix the rest of the ingredients in a bowl. Pour into a lined baking tray and scatter over your desired fruit. (I use a 36cm x 25cm baking tray. You can use any size, if the mixture is a little higher because your pan is smaller, increase the cooking time a little).

Bake at 180d/356d for 10-14 minutes or until puffed up, cooked in the middle, the berries have burst and the pancake is crispy on top.

Serve with greek yoghurt and fruit on the side. If you have a sweet tooth, drizzle with a tiny bit of maple or fruit syrup.

This meal is suitable from 6 months. Serve in finger shaped strips to younger babies. Can be frozen for up to 3 months. Pop straight into the oven from frozen for 5 minutes to reheat – or until piping hot.

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