If you’re looking for a fun and easy way to serve breakfast for a crowd, this Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe is an absolute game-changer. Imagine fluffy, golden pancakes baked all at once in a single pan, topped with bursts of fresh strawberry and blueberry sweetness, creamy banana slices, and melty pockets of chocolate chips. It’s a colorful, comforting breakfast that feels special without tying you to the stove flipping pancakes one at a time. Whether for a leisurely weekend brunch or a special occasion, these sheet pan pancakes will quickly become your new go-to.
Ingredients You’ll Need
All you need are a handful of simple, wholesome ingredients that work beautifully together to create perfect texture, flavor, and a gorgeous presentation. Each element brings something unique – from the fluffiness the baking powder provides to the natural sweetness of bananas and berries.
- 2½ cups all-purpose flour: Provides the structure and tender crumb that pancakes need.
- ¼ cup granulated sugar: Adds just the right touch of sweetness without overpowering.
- 2 tablespoons baking powder: The secret to light and fluffy pancakes that rise evenly.
- ½ teaspoon kosher salt: Balances flavors and enhances the sweetness.
- 2 cups whole milk: Keeps the batter moist and rich for a luscious bite.
- 2 extra-large eggs (beaten): Bind ingredients together and contribute to tenderness.
- 6 tablespoons salted butter (melted and cooled): Adds a buttery richness and promotes browning.
- 1 teaspoon pure vanilla extract: Infuses the pancakes with a warm, inviting aroma.
- ¼ teaspoon almond extract: A subtle nutty flavor that complements the fruits perfectly.
- â…” cup fresh strawberries (washed, dried, capped, and sliced): Bursting with juicy sweetness and bright color.
- â…” cup fresh blueberries (washed and dried): Small pops of tartness that contrast beautifully.
- â…” cup chocolate chips: Choose your favorite type to add a melty chocolaty surprise in each bite.
- 1 medium ripe banana (sliced): Creamy texture and natural sweetness round out the flavors.
How to Make Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 425°F. This higher temperature helps the pancakes develop a lovely golden crust while staying tender inside. Spray a large 13×18 inch baking sheet generously with nonstick cooking spray to ensure the pancakes don’t stick and can be lifted out easily once cooked.
Step 2: Whisk Dry Ingredients
Combine the flour, granulated sugar, baking powder, and kosher salt in a medium mixing bowl. Whisking these dry ingredients first evenly distributes the leavening agent and salt to guarantee perfectly risen pancakes without any salty lumps.
Step 3: Mix Wet Ingredients and Combine
Incorporate the milk, beaten eggs, cooled melted butter, vanilla extract, and almond extract into your dry mix. Whisk gently just until the batter comes together and no large lumps remain; a few small lumps are fine and help keep pancakes tender. Avoid over-mixing to keep the texture light.
Step 4: Pour and Spread the Batter
Pour the batter evenly into the prepared baking sheet. Use a silicone spatula or offset spatula to spread it smoothly to the edges and corners. An even layer ensures all parts bake consistently and stay level, making slicing later a breeze.
Step 5: Arrange Fresh Berries, Bananas, and Chocolate Chips
Picture the pan divided into four sections. In the first section, arrange sliced strawberries; in the second, scatter fresh blueberries; the third gets the sliced bananas, and the last section is dedicated to chocolate chips. This method keeps flavors distinct while offering something for every taste bud!
Step 6: Bake Until Golden
Bake the sheet pan in your preheated oven for 15 to 18 minutes, keeping a close eye as ovens vary. You’ll know they’re ready when the top is beautifully golden and set. This step delivers the perfect balance of a crisp top with soft, fluffy interiors.
Step 7: Slice and Serve
Remove from the oven and let the pancakes rest for 2 to 3 minutes. Using a sharp knife, cut the sheet into the four sections first, then slice each section into smaller pieces. Serve immediately with warm maple syrup, a dusting of powdered sugar, or your favorite toppings. Delicious and visually stunning!
How to Serve Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe
Garnishes
Enhance these vibrant pancakes with a drizzle of pure maple syrup to add sticky sweetness or lightly dust powdered sugar for an elegant touch. Fresh mint leaves or a dollop of whipped cream can also elevate the presentation and flavor even more.
Side Dishes
Serve alongside crispy bacon, savory sausage links, or even scrambled eggs to balance the sweet flavors and make for a complete, satisfying breakfast or brunch spread that both kids and adults will love.
Creative Ways to Present
Try stacking a few slices for mini pancake towers nestled on a pretty platter or arrange the different fruit sections in colorful patterns for added wow factor. For a fun twist, serve with small bowls of toppings like nuts, yogurt, or extra chocolate chips so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Place any leftover sheet pan pancakes in an airtight container and refrigerate for up to 2 days. Keeping them sealed preserves moisture and flavor, making reheating just as enjoyable as the first serving.
Freezing
You can freeze the pancakes for up to 1 month. However, note that fresh fruit embedded in the pancakes—especially strawberries and bananas—may become mushy after thawing due to their high water content. For best texture, freeze in single layers separated by parchment paper.
Reheating
Reheat refrigerated or thawed pancakes gently in a toaster oven or on a baking sheet at 350°F until warmed through. Microwaving is faster but might soften the texture slightly. Reheating ensures you still enjoy that fresh-baked experience any day.
FAQs
Can I use frozen berries instead of fresh?
Frozen berries can be used, but be sure to thaw and drain them well to prevent the batter from becoming too watery and soggy. Fresh berries generally provide better texture and appearance in this recipe.
What type of chocolate chips work best?
Any chocolate chip variety—milk, semi-sweet, or dark—can be used depending on your preference. Semi-sweet are a great balanced option that pairs wonderfully with the fruit.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that’s designed for pancakes. You may need to adjust the liquid slightly depending on the blend used.
How do I prevent the pancakes from sticking to the pan?
Generously spray the baking sheet with nonstick cooking spray before pouring the batter. You can also line the pan with parchment paper for extra insurance against sticking.
Can I add nuts or other toppings to the batter?
Absolutely! Chopped nuts such as pecans or walnuts add a delightful crunch. Just sprinkle them on top with the fruits or gently fold a small amount into the batter before spreading.
Final Thoughts
This Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe is a wonderful way to bring joy, ease, and flavor to your breakfast table. It’s fun to make, pleasing to the eye, and delicious to eat. I can’t wait for you to try it and see firsthand how simple ingredients create such a festive and comforting dish. Happy baking and even happier eating!
Print
Sheet Pan Pancakes with Fresh Berries, Banana, 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
- Diet: Vegetarian
Description
Sheet Pan Pancakes offer a fun, easy, and hands-off way to make pancakes for a crowd. This recipe bakes a large sheet of fluffy pancakes directly in the oven on a baking sheet, divided into four sections with fresh strawberries, blueberries, bananas, and chocolate chips. Perfect for busy mornings or brunch gatherings, this recipe yields 12 servings packed with classic breakfast flavors and customized fruit and chocolate chunks.
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
Add-ins and Toppings
- â…” cup fresh strawberries (washed, dried, capped and sliced)
- â…” cup fresh blueberries (washed and dried)
- â…” cup chocolate chips (semi sweet recommended)
- 1 medium ripe banana (sliced)
Instructions
- Preheat 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 mixing bowl (2-3 quarts size), whisk together the all purpose flour, granulated sugar, baking powder, and kosher salt until thoroughly combined.
- Add Wet Ingredients: Pour in the milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract into the dry mix. Whisk gently but thoroughly until the batter is smooth and mostly lump-free, small lumps are fine.
- Spread Batter: Pour the pancake batter evenly onto the prepared baking sheet. Use a silicone or offset spatula to spread it evenly to the corners to ensure even baking.
- Arrange Toppings: Mentally divide the baking sheet into four sections. Place sliced strawberries in the first section, blueberries in the second, banana slices in the third, and chocolate chips in the fourth to create distinct flavor sections.
- Bake: Bake in the preheated oven for 15-18 minutes until the pancake surface is golden brown and set. Keep an eye to avoid overbaking as ovens can vary.
- Rest and Slice: Remove from oven and let rest for 2-3 minutes. Use a sharp kitchen knife to slice first into four large sections, then slice each section into about 3 or more pieces before serving.
- Serve and Store: Serve warm with syrup or powdered sugar if desired. Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month. Note fresh fruit texture may change after freezing and thawing.
Notes
- Use semi-sweet chocolate chips for balanced sweetness, but milk or dark chocolate chips work as well.
- Small lumps in batter are acceptable; overmixing can make pancakes tough.
- Oven temperatures vary; check the pancakes around 15 minutes to avoid burning.
- Fresh fruit toppings may become soft or watery if stored or frozen for long periods.
- For crispier edges, use a dark or nonstick baking sheet.
- Leftover pancakes freeze well but texture of fruit toppings may not hold perfectly.
