Description
Sheet Pan Pancakes offer a fun and easy way to make a large batch of fluffy, golden-brown pancakes in one go. This recipe features a simple pancake batter baked on a sheet pan and topped with four delicious sections of fresh strawberries, blueberries, sliced bananas, and chocolate chips. Perfect for breakfast or brunch gatherings, these pancakes can be sliced and served with syrup or 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, semi sweet, or dark; semi sweet used here)
- 1 medium ripe banana (sliced)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Lightly 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 all purpose flour, granulated sugar, baking powder, and kosher salt until evenly combined.
- Combine Wet Ingredients: Add the whole milk, beaten eggs, melted and cooled salted butter, vanilla extract, and almond extract to the dry mixture. Whisk just until all ingredients are incorporated and no large lumps remain; small lumps are okay.
- Pour Batter on Sheet: Evenly pour the pancake batter onto the prepared baking sheet. Use a silicone spatula or offset spatula to spread the batter to the edges and ensure an even layer for uniform baking.
- Add Toppings in Sections: Mentally divide the baking sheet into four sections. Arrange sliced strawberries in the first section, blueberries in the second, banana slices in the third, and chocolate chips in the fourth.
- Bake the Pancakes: Place the sheet pan in the preheated oven and bake for 15-18 minutes, or until the top of the pancakes turn golden brown. Oven times may vary, so check closely towards the end of baking.
- Cool and Slice: Remove the pan from the oven and allow pancakes to rest for 2-3 minutes. Using a sharp kitchen knife, first slice each fruit/chocolate section, 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 for up to 2 days, or freeze for up to 1 month. Note that fresh fruit toppings may not retain optimal texture after freezing and thawing.
Notes
- Ensure the melted butter is cooled before adding to the batter to avoid cooking the eggs prematurely.
- For best results, spread the batter evenly to ensure the sheet pan pancakes bake uniformly.
- Use fresh, ripe fruit as toppings for optimal flavor and texture.
- Chocolate chips can be substituted with your preferred type of chocolate.
- Keep a close eye on the pancakes during baking as oven temperatures vary.
- Leftover pancakes freeze well but fresh fruit toppings may change texture after thawing.
