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
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
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.
