If you have ever wished for a breakfast that feels both fun and effortless, you are going to adore the Sheet Pan Pancakes with Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe. Picture a giant, fluffy pancake baked all at once, loaded with the bright colors and juicy sweetness of fresh strawberries, blueberries, bananas, and the melty surprise of chocolate chips. This dish takes the classic pancake experience and stretches it out across a sheet pan, making it easier to serve a crowd or enjoy as a special weekend treat. It’s a delightful way to bring a little excitement to your mornings while keeping everything simple and approachable.
Ingredients You’ll Need
Gathering the right ingredients is the key to making these sheet pan pancakes truly shine. Each component plays a special role, from the texture of the flour to the natural sweetness of the fruit, with a touch of chocolate for that extra cozy feel.
- All purpose flour (2½ cups): The foundation that gives your pancakes structure and fluffiness.
- Granulated sugar (¼ cup): Adds just the right amount of sweetness to balance the flavors.
- Baking powder (2 tablespoons): Helping the pancake batter rise beautifully for a light texture.
- Kosher salt (½ teaspoon): Enhances all the sweet and fruity notes in the recipe.
- Whole milk (2 cups): Provides moisture and richness for a tender crumb.
- Extra large eggs (2, beaten): Bind everything together and contribute to the fluffy rise.
- Salted butter (6 tablespoons, melted and cooled): Infuses the batter with buttery goodness and prevents sticking.
- Pure vanilla extract (1 teaspoon): Adds warm, aromatic depth that complements the fruit beautifully.
- Almond extract (¼ teaspoon): A subtle hint that elevates the overall flavor profile.
- Fresh strawberries (⅔ cup, sliced): Bright, juicy bursts that lighten each bite.
- Fresh blueberries (⅔ cup): Sweet and tangy pop of color and flavor throughout.
- Chocolate chips (⅔ cup): Your choice of milk, semi-sweet, or dark to add irresistible pockets of melted chocolate.
- Ripe banana (1 medium, sliced): Natural sweetness and creamy texture to round out the fruity mix.
How to Make Sheet Pan Pancakes with Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 425°F and spritzing your baking sheet (13×18 inches) with nonstick spray. This primes your pan, ensuring those golden edges develop perfectly without sticking or burning.
Step 2: Combine Dry Ingredients
Whisk together the flour, sugar, baking powder, and kosher salt in a medium mixing bowl. This step ensures even distribution so your batter gets a consistent rise and sweetness throughout.
Step 3: Mix Wet Ingredients Into Dry
Add the milk, beaten eggs, melted and cooled butter, vanilla, and almond extract to the dry ingredients. Whisk just until everything comes together with no large lumps remaining—some small lumps are totally okay! Overmixing can make pancakes tough, so keep it gentle.
Step 4: Pour and Spread
Pour your batter evenly onto the prepared sheet pan. Use a silicone spatula or offset spatula to spread the batter right into the corners and smooth it out so it bakes evenly and looks inviting after baking.
Step 5: Add Your Toppings in Sections
Imagine dividing your pan into four sections. Arrange the sliced strawberries in the first quarter. Place blueberries in the second, banana slices in the third, and chocolate chips in the last. This organized fruit and chocolate layout doesn’t just look stunning, but also makes serving a breeze.
Step 6: Bake to Perfection
Pop the pan in the oven and bake for 15 to 18 minutes, watching closely for a beautiful golden brown top. Ovens do vary, so it’s best to keep an eye to avoid overbaking. Your kitchen will smell amazing!
Step 7: Slice and Serve
Let your Sheet Pan Pancakes with Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe rest for a couple of minutes after baking. Then slice into the four sections and cut each into thirds or your preferred size. Serve warm with syrup or a dusting of powdered sugar to make every bite feel like a celebration.
How to Serve Sheet Pan Pancakes with Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe
Garnishes
Keep it simple or elevate your serving by adding a dollop of whipped cream or a sprinkle of chopped nuts like toasted pecans or almonds. Fresh mint leaves also add a refreshing touch that pairs well with the fruit.
Side Dishes
These pancakes already bring so much flavor and variety, but you can round out your breakfast with crispy bacon, a side of scrambled eggs, or even a light spinach salad for a sweet and savory mix.
Creative Ways to Present
Serve the sheet pan pancakes directly from the baking sheet for a fun, family-style brunch vibe. Alternatively, arrange slices on a large platter, grouping sections by fruit and chocolate types to showcase the colorful variety. Drizzle with maple syrup or a berry compote for a finishing flourish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, store them in an airtight container in the fridge for up to two days. This helps keep the pancakes moist while preserving the fresh fruit flavors as best as possible.
Freezing
Sheet Pan Pancakes with Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe can also be frozen for up to one month. Just keep in mind that fresh fruit like strawberries and bananas may lose some texture and brightness after thawing, so enjoy them sooner rather than later if possible.
Reheating
To reheat, pop your pancake slices in a toaster oven or regular oven at around 350°F for 5 to 10 minutes until warmed through and slightly crisp on the edges. Avoid microwaving if you want to retain a bit of that fresh-baked charm.
FAQs
Can I make this recipe gluten-free?
Absolutely! Substitute the all purpose flour for your favorite gluten-free blend, and make sure your baking powder is gluten-free as well. The texture will be slightly different but still delicious.
Can I use frozen fruit instead of fresh?
You can, but frozen fruit tends to be more watery and might change the texture slightly. Add them right before baking without thawing to minimize excess moisture.
How do I prevent the fruit from sinking?
By arranging the fruit on top after pouring the batter and gently pressing them in, they stay nicely distributed rather than sinking to the bottom during baking.
Is it okay to swap almond extract for more vanilla?
Yes! If you don’t have almond extract or prefer a more straightforward flavor, doubling the vanilla extract works well without compromising the taste.
Can I make smaller batches?
Definitely. Just adjust the ingredient quantities accordingly and bake in a smaller sheet pan or even muffin tins for mini versions of this recipe.
Final Thoughts
This Sheet Pan Pancakes with Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe is such a joyful way to elevate your breakfast routine. It combines the ease of one-pan baking with the irresistible flavors of fresh fruit and chocolate, making it a winner for family mornings or brunch gatherings. I can’t wait for you to try it and see how it brings smiles and warm, delicious moments to your table.
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Sheet Pan Pancakes with Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe
- Total Time: 28 minutes
- Yield: 12 servings 1x
Description
Sheet Pan Pancakes are a fun and easy twist on traditional pancakes, baked all at once on a sheet pan and divided into four flavorful sections with fresh strawberries, blueberries, bananas, and chocolate chips. This recipe is perfect for feeding a crowd quickly and is beautifully golden-baked with a fluffy texture. Enjoy them fresh with syrup or a dusting of powdered sugar.
Ingredients
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
- ⅔ cup fresh strawberries (washed, dried, capped and sliced)
- ⅔ cup fresh blueberries (washed and dried)
- ⅔ cup chocolate chips (milk chocolate, semi sweet or dark chocolate; semi sweet recommended)
- 1 medium size ripe banana (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Lightly spray a 13×18 inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl (2-3 quarts), whisk together the all purpose flour, granulated 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. Mix just until well combined; small lumps are okay to keep the batter light and airy.
- Pour and Spread Batter: Evenly pour the pancake batter into the prepared baking sheet. Using a silicone or offset spatula, spread the batter evenly to the corners to ensure it bakes uniformly flat and levels nicely.
- Arrange Toppings: Visualize your baking sheet divided into four equal sections. On the first section, lay out the sliced strawberries. On the second, spread the blueberries. The third section gets the sliced bananas, and the fourth section is for the chocolate chips.
- Bake Pancakes: Place the baking sheet in the oven and bake for 15-18 minutes or until the top turns golden brown. Oven times may vary, so watch closely near the end.
- Slice and Serve: Remove from oven and let the sheet pan pancakes rest for 2-3 minutes. Using a sharp kitchen knife, slice each of the four sections first, then cut each section into about 3 slices or more. Serve warm with syrup or a dusting of powdered sugar. Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month, noting fresh fruit toppings may change texture upon freezing and thawing.
Notes
- Use semi sweet chocolate chips for a balanced sweet flavor, but milk chocolate or dark chocolate are great alternatives.
- Ensure melted butter is cooled before mixing to avoid cooking eggs prematurely.
- Don’t over mix the batter; small lumps help keep pancakes fluffy.
- Fresh fruit toppings may have altered texture if frozen and thawed.
- Adjust baking time if using different oven sizes or higher altitude.
- Prep Time: 8 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
