Description
Enjoy a fun and easy way to make pancakes with this Sheet Pan Pancakes recipe. Baked all at once in a single pan, this recipe offers four delicious flavor sections featuring strawberries, blueberries, bananas, and chocolate chips. Perfect for feeding a crowd, quick to prepare, and great for meal prep, these moist and fluffy pancakes are a delightful treat that can be sliced and served hot 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
Fruit and 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)
- 1 medium ripe banana (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F. 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, 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 incorporated with some small lumps remaining for a tender texture.
- Spread Batter on Pan: Pour the batter evenly into the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly to the edges and corners, ensuring a level surface for even baking.
- Add Toppings in Sections: 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, distributing them evenly.
- Bake Pancakes: Place the pan in the preheated oven and bake for 15-18 minutes until the top is golden brown and set. Keep an eye on the pancakes as oven temperatures may vary.
- Slice and Serve: Remove from oven and allow to rest for 2-3 minutes. Using a sharp kitchen knife, slice each of the four sections into 3 or more slices as desired. Serve warm with syrup or a dusting of powdered sugar.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. These sheet pan pancakes can be frozen for up to 1 month; however, fresh fruit toppings like strawberries and bananas may not retain optimal texture after freezing and thawing.
Notes
- Make sure to melt and cool the butter before adding to the batter to avoid cooking the eggs prematurely.
- Do not overmix the batter; a few small lumps are ideal for fluffy pancakes.
- Adjust the fruit toppings based on preference or seasonal availability.
- Use a sharp knife to slice for clean, neat pieces.
- Oven temperatures vary; check for doneness early to prevent overbaking.
- Fresh fruit toppings may become watery if stored too long or frozen and thawed, so consume freshly if possible.
- Nonstick spray helps with easy removal and cleanup.
