If you’re craving a brunch that’s both effortless to make and irresistibly delicious, this Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe is about to become your new best friend. Imagine warm, fluffy pancakes baked all at once in a giant sheet pan, generously adorned with vibrant fresh strawberries, bursting blueberries, sweet banana slices, and melty chocolate chips. It’s a colorful, crowd-pleasing morning feast that skips the fuss of flipping pancakes one by one yet delivers every bit of that comforting goodness. Trust me, once you try this recipe, your weekend breakfasts will never be the same!
Ingredients You’ll Need
To create these show-stopping Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe, you only need simple pantry staples and fresh fruit. Each ingredient plays a role in building the perfect balance of light, fluffy texture and rich flavor, topped off with natural sweetness and chocolatey goodness.
- 2½ cups all-purpose flour: The base for fluffy pancakes, spooned and leveled for accuracy to get just the right structure.
- ¼ cup granulated sugar: Adds a touch of sweetness to the batter, enhancing the flavors of the fruit and chocolate.
- 2 tablespoons baking powder: The key leavening agent that makes the pancakes rise beautifully and stay tender.
- ½ teaspoon kosher salt: Balances the sweetness and enhances all the other flavors.
- 2 cups whole milk: Gives the batter richness and moisture, creating tender pancakes.
- 2 extra large eggs (beaten): Helps bind the ingredients and adds a silky texture.
- 6 tablespoons salted butter (melted and cooled): Infuses the batter with buttery flavor and ensures moist pancakes.
- 1 teaspoon pure vanilla extract: Adds warmth and depth to the flavor profile.
- ¼ teaspoon almond extract: A subtle nutty note that elevates the overall taste.
- â…” cup fresh strawberries (washed, dried, sliced): Brings a juicy, tangy sweetness and bright red color to the dish.
- â…” cup fresh blueberries (washed and dried): Bursts with flavor and gives a lovely blue hue that contrasts beautifully with the batter.
- 1 medium ripe banana (sliced): Adds natural sweetness and a creamy texture within the pancakes.
- ⅔ cup chocolate chips: Melts during baking to create pockets of chocolatey bliss—feel free to choose milk, semi-sweet, or dark chocolate.
How to Make Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 425°F and generously spray a 13×18-inch baking sheet with nonstick cooking spray. This big pan is the secret to turning pancake-making into a one-step process that yields perfectly even pancakes every time.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly mixed. This ensures your pancakes will have consistent flavor and rise evenly without any clumps.
Step 3: Add the Wet Ingredients
Pour in the milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract. Whisk gently but thoroughly just until everything comes together in a smooth batter with no large lumps—small lumps are perfectly okay and won’t affect the texture.
Step 4: Spread the Batter Evenly
Pour your batter into the prepared baking sheet and use a silicone or offset spatula to spread it all the way to the edges. A smooth, even layer helps the pancakes bake uniformly, preventing any thick or thin spots.
Step 5: Arrange the Fruit and Chocolate
Mentally divide your baking sheet into four sections. Artfully arrange the sliced strawberries in the first quadrant, fresh blueberries in the second, banana slices in the third, and sprinkle the chocolate chips in the last section. This approach lets everyone pick their favorite flavor and creates a stunning presentation.
Step 6: Bake to Golden Perfection
Place the pan in the oven and bake for 15 to 18 minutes until the top is a gorgeous golden brown and set. Since ovens vary, keep a close eye near the end to avoid over-baking. The result will be a gorgeous, fluffy pancake bed with melty chocolate and perfectly baked fruit.
Step 7: Slice and Serve
Remove the sheet pan from the oven and let it rest a few minutes before slicing. Use a sharp knife to cut each fruit section into three or more slices for perfect serving portions. Serve immediately with syrup or a light dusting of powdered sugar to add an extra touch of sweetness and charm.
How to Serve Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe
Garnishes
To elevate this dish, top your slices with a dollop of whipped cream or a drizzle of maple syrup. Fresh mint leaves or a sprinkle of powdered sugar add a pretty finishing touch that makes every bite even more special.
Side Dishes
Serve alongside crispy bacon or sausage links for a savory contrast, or a fresh green salad with citrus vinaigrette to balance the richness. Yogurt or a fruit compote also pairs beautifully, adding layers of flavor and texture to your brunch spread.
Creative Ways to Present
Try serving each section on individual plates to showcase the vibrant colors and flavors separately. Alternatively, stack varying slices with a smear of cream cheese or nut butter between layers for a fun pancake sandwich. These small changes add excitement and encourage your guests to try every variation of the recipe.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, transfer leftover sheet pan pancakes to an airtight container and refrigerate. They will stay fresh for up to 2 days, making them a convenient option for quick breakfasts throughout the week.
Freezing
You can freeze these pancakes for up to a month by layering parchment paper between slices and storing them in a freezer-safe bag or container. Just remember that fresh fruits like strawberries and bananas may change in texture after freezing and thawing, but the chocolate chips hold up beautifully.
Reheating
Reheat chilled or frozen pancakes in a toaster oven or conventional oven at 350°F until warmed through. Avoid microwaving if possible to keep the pancakes from turning soggy and to maintain the best texture and flavor.
FAQs
Can I use frozen berries instead of fresh ones?
Frozen berries tend to release more moisture when baked, which can make the pancakes soggy. If you must use frozen, try to thaw and drain them well before adding, or sprinkle them on top after baking for better texture.
What if I don’t have almond extract?
Almond extract adds a subtle nutty note, but you can simply omit it or add a little extra vanilla extract instead. Your pancakes will still taste fantastic!
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure your baking powder is gluten-free. The texture might be slightly different but still delicious.
How do I prevent the fruit from sinking into the batter?
Arranging the fruit gently on top of the fully spread batter helps keep them visible and evenly distributed instead of sinking. Slicing thicker pieces can also reduce sinking.
Is this recipe suitable for kids?
Absolutely! Kids love the colorful sections filled with their favorite fruits and chocolate. Plus, it’s a fun way to get them involved in baking since it’s so easy to assemble and slice.
Final Thoughts
This Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe is a game-changer for busy mornings and lazy weekends alike. It proves that you can have a wholesome, flavorful brunch without spending hours at the stove. Whether you’re feeding a family or entertaining friends, it’s a joyful way to start the day with minimal effort and maximum happiness. Give it a try—you’ll soon wonder how you ever made pancakes any other way.
Print
Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Sheet Pan Pancakes offer a fun and easy way to prepare a large batch of fluffy pancakes all at once in your oven. This recipe features a tender batter baked on a sheet pan and divided into four sections topped with fresh strawberries, blueberries, sliced bananas, and chocolate chips, making it perfect for family breakfasts or brunch gatherings.
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 chocolate chips (milk chocolate, semi-sweet, or dark chocolate)
- 1 medium size ripe banana (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Spray a 13×18 inch baking sheet with nonstick cooking spray to ensure the pancakes do not stick during baking.
- 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 fully combined.
- Add Wet Ingredients: Whisk in the whole milk, beaten eggs, melted and cooled butter, pure vanilla extract, and almond extract. Stir just until the batter is well incorporated and no large lumps remain; small lumps are fine.
- Pour and Spread Batter: Evenly pour the pancake batter into the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly to the corners of the pan for uniform thickness and baking.
- Add Toppings: Mentally divide the baking sheet into four sections. Arrange the sliced strawberries in the first section, blueberries in the second, banana slices in the third, and scatter the chocolate chips in the fourth section.
- Bake: Place the baking sheet in the oven and bake for 15-18 minutes, or until the pancakes are golden brown on top. Oven temperatures may vary, so monitor closely to avoid overbaking.
- Rest and Slice: Remove the pan from the oven and allow the sheet pan pancakes to rest for 2-3 minutes. Using a sharp kitchen knife, cut the pancakes into the four topping sections, then slice each section into 3 or more individual servings.
- Serve and Store: Serve warm with syrup or a dusting of powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 2 days. You may also freeze leftovers (except fresh fruit sections like strawberries and bananas may not freeze well) for up to 1 month.
Notes
- Make sure not to overmix the batter; small lumps are okay for fluffier pancakes.
- Using fresh fruit toppings adds natural sweetness and flavor but fresh fruit may not freeze well if stored.
- If desired, replace whole milk with a milk alternative for dietary preferences.
- Butter should be cooled before mixing to avoid cooking the eggs prematurely.
- Keep an eye on baking time as ovens vary; the pancakes should be golden brown when done.
- To reheat refrigerated pancakes, warm them gently in a microwave or oven.
