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
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
- 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.
