If you are looking for a delightful brunch treat that brings everyone to the table with smiles, then you are in for a real delight with the Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe. This vibrant and colorful dish combines the fluffiness of pancakes with the fresh burst of seasonal fruits and the sweet surprise of melty chocolate chips all baked effortlessly on one pan. It makes breakfast inviting, fun, and perfect for feeding a crowd without standing over a hot griddle all morning.
Ingredients You’ll Need
This recipe shines because of its simple but carefully chosen ingredients. Each one plays an essential role in the overall taste, texture, and visual appeal of your sheet pan pancakes, creating the perfect balance between sweet, fresh, and rich flavors.
- All-purpose flour (2½ cups): Provides the foundation for fluffy yet sturdy pancakes that hold up well on the sheet pan.
- Granulated sugar (¼ cup): Adds the perfect touch of sweetness, enhancing both the batter and the fruit toppings.
- Baking powder (2 tablespoons): The secret to those light, airy pancakes with a beautiful rise.
- Kosher salt (½ teaspoon): Balances sweetness and elevates all the other flavors.
- Whole milk (2 cups): Keeps the batter smooth and moist while enriching flavor.
- Extra large eggs (2, beaten): Act as the binder and help give body to the batter.
- Salted butter, melted and cooled (6 tablespoons): Adds richness and a subtle savory undertone for depth.
- Pure vanilla extract (1 teaspoon): Brings warmth and aroma that complements the fruit beautifully.
- Almond extract (¼ teaspoon): Just a hint for an unexpected, delightful nutty note.
- Fresh strawberries (â…” cup, sliced): Bursting with juicy sweetness and vibrant red color.
- Fresh blueberries (â…” cup): Provide bursts of tartness and lovely contrast in color.
- Chocolate chips (â…” cup): Choose milk, semi-sweet, or dark to satisfy your sweet tooth with melty chocolaty goodness right in each bite.
- Ripe banana (1 medium, sliced): Soft, creamy texture and natural sweetness that pairs perfectly with chocolate and berries.
How to Make Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe
Step 1: Prepare Your Oven and Pan
First things first, heat your oven up to 425 degrees Fahrenheit. Grabbing a large 13×18-inch baking sheet, give it a good spray with nonstick cooking spray so those pancakes come off effortlessly later on. Getting this ready is key to an easy, mess-free baking experience.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt. This mixture creates the base for perfectly structured pancakes and ensures even distribution of rising agents and flavors.
Step 3: Incorporate the Wet Ingredients
Next, whisk in the milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract until the batter comes together nicely. It’s okay if you see a few small lumps; that means the batter is moist and ready. You want to avoid overmixing to keep the pancakes tender.
Step 4: Spread the Batter Evenly
Pour your beautifully mixed batter onto the prepared baking sheet. Using a silicone or offset spatula, gently spread it evenly to cover the entire surface and corners of the pan. This even layer is the secret to uniform cooking and those lovely golden edges we all love.
Step 5: Add Your Fresh and Chocolatey Toppings
Here’s where the fun gets visual and flavorful. Picture your baking sheet like it’s divided into four quadrants. Carefully arrange sliced strawberries in the first, blueberries in the second, banana slices in the third, and sprinkle chocolate chips generously over the fourth. This way, everyone can pick their favorite flavor or try a bit of each!
Step 6: Bake Until Golden and Puffy
Slide your pan into the oven and bake for 15 to 18 minutes. Keep a watchful eye after the 15-minute mark, as all ovens vary. You’ll know they’re done when the pancakes are puffed up and golden brown on top. That gorgeous color means the magic is happening!
Step 7: Slice and Serve
Once out of the oven, let the pancakes rest for about 2 to 3 minutes to set up just right. Then, using a sharp knife, slice into the four sections, and further cut each section into smaller slices for easy serving. Drizzle with maple syrup, dust with powdered sugar, and prepare for compliments!
How to Serve Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe
Garnishes
Top your sliced sheet pan pancakes with a dollop of whipped cream, a sprinkle of chopped nuts for crunch, or even a fresh mint leaf for an extra pop of color and freshness. These simple garnishes can make your breakfast feel extra festive and indulgent.
Side Dishes
Balance the sweetness with a side of crisp bacon or juicy breakfast sausages. Alternatively, a fresh green salad or yogurt parfait can add lightness and variety to round out the meal, especially if you’re serving brunch guests with diverse tastes.
Creative Ways to Present
For special occasions, consider serving the pancakes stacked with alternating layers of fresh fruit and a drizzle of chocolate sauce. Or turn the sheet pan pancakes into a fun build-your-own pancake bar with all the toppings laid out for everyone to customize their slice exactly how they want it.
Make Ahead and Storage
Storing Leftovers
Wrap leftover sheet pan pancakes tightly in an airtight container and keep them in the refrigerator for up to 2 days. This lets you enjoy the convenience of a quick breakfast without any compromise on taste or texture.
Freezing
You can freeze your pancakes for up to one month by layering parchment paper between slices inside a freezer-safe container. However, keep in mind that fresh fruits like strawberries and bananas may lose some texture and freshness when frozen and thawed.
Reheating
Reheat refrigerated or frozen pancakes by warming them in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes. You can also use a toaster oven or microwave, but the oven helps keep that lightly crisp-edged texture so beloved in sheet pan pancakes.
FAQs
Can I use frozen berries instead of fresh for this Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe?
Frozen berries can work in a pinch, but they tend to release more moisture, which may make the pancakes a bit soggy or result in uneven baking. Fresh berries are best for maintaining texture and vibrant taste.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a high-quality gluten-free flour blend. Just make sure it contains xanthan gum or another binder to keep the pancakes fluffy and together.
Can I prepare the batter the night before?
While you can mix the dry ingredients ahead, it’s best to combine the wet and dry ingredients right before baking to keep the batter fresh and to achieve the fluffiest texture.
What chocolate chips do you recommend for this recipe?
For this Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe, semi-sweet chocolate chips strike a perfect balance, but milk or dark chocolate chips also taste fantastic depending on your preference for sweetness and intensity.
How do I know when the pancakes are fully baked?
The pancakes should be golden brown and puffed up on top. You can also gently press the center—it should spring back slightly. Avoid opening the oven repeatedly as that can cause uneven cooking.
Final Thoughts
Inviting you to try this joyful Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe is like sharing a piece of weekend bliss. It’s simple to make, visually stunning, and packed with flavors that everyone will love. Whether feeding a crowd or simply treating yourself, it’s a delicious way to celebrate mornings with ease, color, and a little touch of chocolatey magic.
Print
Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Total Time: 26 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Sheet Pan Pancakes are a fun and easy way to prepare a large batch of pancakes with a variety of toppings in one pan. This recipe layers classic pancake batter with fresh strawberries, blueberries, bananas, and semi-sweet chocolate chips baked together on a single sheet pan. Perfect for feeding a crowd or meal prepping breakfast, these pancakes bake to a golden brown, fluffy texture and can be sliced into sections for serving.
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
- â…” cup fresh strawberries (washed, dried, capped and sliced)
- â…” cup fresh blueberries (washed and dried)
- â…” cup semi-sweet chocolate chips
- 1 medium ripe banana (sliced)
Instructions
- Preheat and prepare pan: Preheat your oven to 425°F (220°C). 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), add the flour, granulated sugar, baking powder, and kosher salt. Whisk these dry ingredients together until thoroughly combined.
- Add wet ingredients: Pour in the milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract into the dry mixture. Whisk gently until the batter is well incorporated. Small lumps are acceptable, but avoid overmixing.
- Spread batter on pan: Evenly pour the pancake batter onto the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly all the way to the edges and corners to ensure an even bake.
- Add toppings: Mentally divide your baking sheet into four quadrants. Arrange sliced strawberries in the first quadrant, blueberries in the second, banana slices in the third, and scatter semi-sweet chocolate chips across the fourth quadrant.
- Bake pancakes: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the pancake top is golden brown. Keep a close eye towards the end as oven baking times may vary.
- Slice and serve: Remove the pan from the oven and allow the pancakes to rest for 2 to 3 minutes. Using a sharp kitchen knife, first slice each of the four sections, then cut each section into 3 or more slices. Serve warm with syrup or a dusting of powdered sugar.
- Storage: Store leftovers in an airtight container for up to 2 days in the refrigerator. You can freeze the sheet pan pancakes for up to 1 month; note that fresh fruit toppings may alter in texture when frozen and thawed.
Notes
- Ensure the melted butter has cooled before mixing with the batter to prevent curdling.
- Do not overmix the batter; small lumps are fine to ensure fluffy pancakes.
- If desired, adjust toppings according to preference or add your favorite berries or nuts.
- Check doneness by looking for a golden brown top and a slightly springy texture.
- Use a sharp knife to slice to avoid tearing the baked pancakes.
- Fresh fruit toppings may become watery or mushy after freezing and thawing.
- For a dairy-free version, substitute whole milk with a plant-based milk and use dairy-free butter.
