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
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 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.
