Description
Sheet Pan Pancakes offer a fun and easy way to make pancakes for a crowd by baking them all at once on a single sheet pan. This recipe creates fluffy, golden-brown pancakes baked with sections of fresh strawberries, blueberries, bananas, and chocolate chips for variety and flavor, making breakfast both delicious and simple.
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 ripe banana (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Spray a 13×18 inch baking sheet with nonstick cooking spray to prevent sticking and enable easy removal.
- Mix Dry Ingredients: In a medium-sized bowl (2-3 quarts), whisk together the flour, granulated sugar, baking powder, and kosher salt until evenly combined.
- Add Wet Ingredients: Whisk in the milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract to the dry mixture. Mix just until combined, leaving some small lumps for a tender texture.
- Spread the Batter: Pour the pancake batter evenly onto the prepared baking sheet. Use a silicone or offset spatula to spread it to the corners, ensuring an even, level layer for consistent baking.
- Add Toppings: Mentally divide the pan into four 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.
- Bake: Place the pan in the preheated oven and bake for 15-18 minutes, or until the top turns golden brown. Oven times may vary, so watch carefully to avoid overbaking.
- Slice and Serve: Remove from oven and let rest for 2-3 minutes. Use a sharp kitchen knife to slice each of the four sections first, then cut each section into approximately 3 slices. Serve warm with syrup or powdered sugar. Leftovers can be stored airtight for 2 days or frozen for up to 1 month, though fresh fruit texture may change after thawing.
Notes
- Use a 13×18 inch baking sheet for best results and even thickness.
- Some small lumps in batter are fine; overmixing can toughen pancakes.
- Try different chocolate chips for varied chocolate flavor intensity.
- Fresh fruit toppings add moisture and sweetness; be aware they won’t freeze and thaw as well as chocolate chip sections.
- To reheat leftovers, warm gently in a toaster oven or microwave.
