Description
Sheet Pan Pancakes are a quick and easy breakfast recipe that bakes the entire pancake batter on a large sheet pan, allowing you to serve multiple people at once. Topped with fresh strawberries, blueberries, banana slices, and semi-sweet chocolate chips, this recipe combines fruity and sweet flavors in one large fluffy pancake sheet. Perfect for busy mornings or brunch gatherings, these pancakes require minimal effort and clean-up while delivering a crowd-pleasing presentation.
Ingredients
Scale
Dry Ingredients
- 2½ cups all purpose flour (spooned and leveled)
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 2 cups whole milk
- 2 extra large eggs (beaten)
- 6 tablespoons salted butter (melted and cooled)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
Toppings
- â…” cup fresh strawberries (washed, dried, capped and sliced)
- â…” cup fresh blueberries (washed and dried)
- â…” cup chocolate chips (milk, semi sweet, or dark; semi sweet recommended)
- 1 medium size ripe banana (sliced)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 425°F (220°C). Spray a 13×18 inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium 2-3 quart mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, and kosher salt until fully combined.
- Add Wet Ingredients: Pour in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract. Whisk gently just until the batter is well incorporated and there are no large lumps remaining. Small lumps are acceptable, so avoid overmixing.
- Pour Batter on Sheet: Evenly pour the pancake batter onto the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly and push it to the edges and corners to ensure uniform thickness.
- Add Toppings: Visualize the baking sheet divided into four equal sections. Arrange the sliced strawberries in the first section, blueberries in the second, banana slices in the third, and chocolate chips in the fourth section, spreading them evenly over the batter.
- Bake Pancakes: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes until the top is golden brown and the pancakes are cooked through. Oven temperatures vary, so keep a close eye to prevent burning.
- Slice and Serve: Remove the sheet pan from the oven and let the pancakes rest for 2 to 3 minutes. Using a sharp kitchen knife, first slice along the four sections, then cut each section into 3 or more slices depending on serving size. Serve warm with syrup or a dusting of powdered sugar.
- Store Leftovers: Any leftovers can be stored in an airtight container for up to 2 days. For longer storage, freeze the pancakes for up to 1 month, though note fresh fruit toppings may not hold texture well after freezing and thawing.
Notes
- Use a silicone or offset spatula for easier spreading of the batter on the sheet pan.
- Do not overmix the batter; small lumps are okay to keep pancakes tender.
- Adjust baking time slightly based on oven differences to avoid over or under baking.
- Fresh fruit toppings like strawberries and bananas may soften after freezing and thawing.
- Serve with maple syrup, honey, or powdered sugar for added sweetness.
- The recipe yields 12 servings based on slicing each of the 4 sections into 3 slices.
