Description
Sheet Pan Pancakes offer a fun and easy twist on traditional pancakes by baking the batter in a large sheet pan topped with an assortment of fresh strawberries, blueberries, bananas, and chocolate chips. This recipe yields a golden, fluffy pancake that can be sliced into sections for a colorful, shareable breakfast or brunch. It saves time and eliminates the need to flip pancakes individually on a griddle or pan.
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 chocolate, semi-sweet, or dark; semi-sweet used)
- 1 medium ripe banana (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your 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 mixing bowl (2-3 quarts), whisk together the flour, sugar, baking powder, and kosher salt until evenly combined.
- Add Wet Ingredients: Whisk in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract until just incorporated. Small lumps in the batter are okay.
- Pour Batter: Evenly pour the pancake batter into the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly to the edges and corners to ensure a level bake.
- Add Toppings: Mentally divide the pan into four equal sections. Arrange sliced strawberries in the first, blueberries in the second, sliced bananas in the third, and chocolate chips in the fourth section.
- Bake: Place the pan in the preheated oven and bake for 15-18 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Ovens vary, so monitor closely to prevent overbaking.
- Rest and Slice: Remove from oven and let rest for 2-3 minutes. Using a sharp kitchen knife, first slice the sheet into the four fruit/chocolate sections, then cut each section into 3 or more slices.
- Serve and Store: Serve warm with syrup or a dusting of powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. Note that fresh fruit toppings may not retain their texture well after freezing and thawing.
Notes
- Use a large enough baking sheet (13×18 inches) to ensure even thickness.
- Small lumps in the batter are normal—avoid overmixing to keep pancakes fluffy.
- You can customize toppings according to preference; consider using nuts or other berries.
- To prevent sogginess when freezing, consider topping with chocolate chips rather than fresh fruit.
- Monitor baking time closely as oven temperatures vary.
