Sheet-Pan American Flag Pancake

Preheat oven to 500 degrees F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt together in a large bowl. Whisk buttermilk, eggs and 1 tablespoon maple syrup in a medium bowl. Whisk the wet ingredients into the dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.

Spread the batter in an even layer on the prepared baking sheet. Arrange blueberries in 5 rows in the upper left quadrant. Arrange raspberries in 4 rows in the upper right quadrant and two longer rows in the lower two quadrants, as pictured.

Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with the remaining 1/2 cup maple syrup.