Looking for a festive and delicious way to kick off the 4th of July or any patriotic celebration, for that matter?
This American Flag Sheet Pan Pancake is soft, fluffy, and decorated with creamy ricotta frosting and fresh berries to resemble the U.S. flag. It’s a fun and easy twist on a breakfast classic, perfect for small gatherings or holiday brunch.
With a light, cake-like texture and just a touch of natural sweetness, this pancake is baked instead of flipped, which means less mess and no standing at the stove.
Frosted with a lightly sweet ricotta-yogurt mix and topped with juicy blueberries and strawberries, it’s part breakfast, part dessert, and 100% celebration-worthy.
What You’ll Need
To make this patriotic pancake masterpiece, you’ll need three components:
- A fluffy baked pancake base made with pantry staples like flour, milk, egg, and butter.
- A creamy ricotta-Greek yogurt frosting sweetened with honey and optional sweetener.
- Fresh blueberries and strawberries, placed in an American flag pattern for a festive finish.
This recipe makes enough to serve 3–4 people and is best served cool or at room temperature.
How to Make an American Flag Sheet Pan Pancake
Start by making the pancake batter. Whisk together flour, brown or coconut sugar, baking powder, baking soda, and salt in a large bowl.
Make a well inside the dry mix and add the wet ingredients one by one: the milk, melted butter, vanilla, and egg. Mix just until smooth but make sure not to overmix the batter – some lumps are absolutely fine. Keep in mind that the batter is supposed to come out thick!
Pour the batter into a greased or parchment-lined sheet pan (an 8×10-inch or similar small roasting pan works well). Bake right away so the leavening agents can do their magic and leave your pancake nice and fluffy.
Bake until the pancake is golden, puffed, and set in the middle (about 30-40 minutes). Let it cool completely.
Tip!
If your pancake rises unevenly or gets too high, you can carefully slice off the domed top to level it, or simply flip it upside down before decorating.
When cool, transfer the pancake to a serving board or tray for easier decorating.
To make the frosting, mix ricotta, Greek yogurt, honey, and sweetener (if using) in a bowl until smooth and fluffy. You can adjust the sweetness depending on your preference.
Frost the cooled pancake generously, spreading the mixture evenly across the top and sides.
Then, arrange your berries. Place blueberries in the top left corner to represent the “stars,” and sliced strawberries in horizontal rows across the rest of the surface to resemble the stripes. Get creative – it’s a fun and kid-friendly activity too!
Why You’ll Love This Recipe
- Perfect for the 4th of July – It’s festive, patriotic, and makes a great brunch or dessert centerpiece.
- Fluffy & Moist – Baked pancake texture without the flipping hassle.
- Lightly Sweet & Creamy – Ricotta frosting keeps it fresh and not too sugary.
- Customizable – Use your favorite berries or switch up the design for other occasions.
- Great for Sharing – Feeds 3–4 people and looks impressive on a platter.
Tips for Success
- Bake immediately after mixing to get maximum fluff from the baking powder and soda.
- Cool fully before frosting to avoid melting the ricotta topping.
- Level the top if needed for a smoother decorating surface.
- Use ripe, sweet berries for the best flavor and visual contrast.
- Serve chilled or room temp for best texture and flavor.
📌 American Flag Sheet Pan Pancake (Recipe Card)
Serves: 3–4 people
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Cool Time: 20–30 minutes
Ingredients
For the pancake:
- 2 cups all-purpose flour
- 4 tablespoons brown sugar or coconut sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 4 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 large egg
For the frosting:
- 3/4 cup ricotta cheese
- 1/2 cup Greek yogurt
- 1 tablespoon honey
- 2–4 tablespoons sweetener (optional, to taste)
For topping:
- About 2/3 cup blueberries
- About 1 cup strawberries, sliced
Instructions
- Preheat oven to 350°F (175°C). Grease or line a small sheet pan (about 8×10 inches).
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Make a well in the dry mix and add the wet ingredients: the milk, melted butter, vanilla, and egg.
- Mix gently until just combined – do not beat vigorously and avoid overmixing the batter. Note: The batter is supposed to come out thick and start forming small bubbles soon after mixing.
- Pour batter into pan and bake immediately for 30–40 minutes or until golden and set.
- Let the pancake cool completely. Trim or flip if needed for a flat surface.
- Mix ricotta, Greek yogurt, honey, and sweetener until smooth.
- Frost the top and sides of the pancake.
- Wash and slice berries.
- Arrange blueberries in the top-left corner, and strawberries in rows to create an American flag.
- Serve immediately or chill until ready to enjoy.
