Description
Sheet Pan Pancakes is a simple and fun breakfast recipe that allows you to bake a large batch of pancakes all at once in the oven. This recipe features a fluffy pancake batter baked on a sheet pan and divided into four sections topped with fresh strawberries, blueberries, sliced bananas, and chocolate chips. Perfect for serving a crowd with minimal effort and cleanup.
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
- ⅔ cup fresh strawberries (washed, dried, capped and sliced)
- ⅔ cup fresh blueberries (washed and dried)
- ⅔ cup chocolate chips (milk, semi-sweet, or dark chocolate)
- 1 medium size ripe banana (sliced)
Instructions
- Preheat & Prepare: 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), whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
- Add Wet Ingredients: Whisk in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract into the dry mixture. Continue whisking until the batter is smooth with just a few small lumps remaining.
- Spread Batter: Pour the pancake batter evenly onto the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly all the way to the corners to ensure even baking.
- Add Toppings in Sections: Visually divide the pan into four sections. Arrange sliced strawberries on the first quarter, blueberries on the second, sliced bananas on the third, and sprinkle chocolate chips on the fourth.
- Bake: Place the baking sheet in the preheated oven. Bake for 15-18 minutes or until the pancake surface is golden brown and cooked through. Keep a close eye as oven temperatures may vary.
- Slice & Serve: Remove from oven and allow to rest for 2-3 minutes. Using a sharp knife, first slice along the four topping sections, then cut each section into 3 or more slices. Serve warm with maple syrup or dusted powdered sugar.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can freeze leftovers for up to 1 month, but note that baked fresh fruit toppings may not freeze and thaw well.
Notes
- Ensure butter is melted and cooled before adding to prevent cooking the eggs prematurely.
- Batter may have small lumps; do not overmix to keep pancakes fluffy.
- Use a nonstick baking spray or line the pan with parchment paper for easy release.
- Adjust baking time based on your oven’s performance.
- For best texture, consume fresh or refrigerate leftovers promptly.
- Chocolate chips can be substituted with nuts or other fruit if desired.
