American Flag Sheet Pan Pancake

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Looking for a festive and delicious way to kick off the 4th of July party or any patriotic celebration, for that matter?

This American Flag Sheet Pan Pancake is soft, fluffy, and decorated with a 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 serving as a red, white, and blue dessert at a patriotic party or holiday brunch.

How To Make This American Flag Sheet Pan Pancake

Ingredients You’ll Need For This Recipe

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
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 of blueberries
About 1 cup of strawberries

Step-by-Step Guide

1. Preheat oven to 350°F and line an 8×10-inch rectangular sheet pan with baking paper.

2. Melt the butter in a small pot.

3. In a large bowl, whisk together flour, brown or coconut sugar, baking powder, baking soda, and salt.

4. Make a well inside the dry mix with a spoon.

5. Add the milk, melted butter, vanilla extract, and egg.

6. Mix thoroughly just until smooth, but make sure not to overmix the batter – some lumps are absolutely fine.

And don’t worry; the batter is supposed to come out thick!

7. Pour the batter into the baking tray and bake for about 30-40 minutes until the pancake becomes golden on top and set in the middle. Let it cool completely.

8. When cool, transfer the pancake to a serving board or your chosen serving tray.

9. In a medium-sized bowl, whisk together ricotta, Greek yogurt, honey, and sweetener (if using) until smooth and fluffy.

10. Frost the pancake generously, spreading the mixture evenly across the top and the sides.

11. Cut strawberries into medium-thick slices.

12. Arrange the blueberries in the top left corner of the pancake to represent the stars.

13. Add sliced strawberries in horizontal rows across the rest of the pancake to resemble the stripes, leaving some space between each row.

14. Store the decorated pancake in the fridge until you’re ready to serve for up to 3 hours.

Important Recipe Notes

Bake the batter immediately after mixing to get maximum fluff from the baking powder and baking soda.
Make sure to taste the frosting before spreading it over the pancake – you may prefer a sweeter spread.
Cool the pancake fully before frosting to avoid melting the ricotta topping.
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.
Use ripe, sweet berries for the best flavor and visual contrast.
Serve chilled or at room temperature for the best texture and flavor.

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.