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

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

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)

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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