If you are looking for a fun, easy, and utterly delicious way to enjoy breakfast with a colorful twist, this Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe is an absolute game changer. Picture fluffy pancakes baked all at once on a single sheet pan, perfectly golden and bursting with fresh fruit and a hint of melty chocolate chips. It’s a vibrant, family-friendly breakfast that transforms weekday mornings or weekend brunch into an effortless, crowd-pleasing occasion.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet carefully chosen ingredients that all play a key role in creating those irresistible flavors and delightful textures. Each one adds either richness, sweetness, moisture, or freshness to this colorful, sheet-pan pancake masterpiece.
- 2½ cups all-purpose flour: The base for your pancakes, providing structure and tenderness.
- ¼ cup granulated sugar: Adds just enough sweetness without overpowering the fresh fruit flavors.
- 2 tablespoons baking powder: Gives the pancakes their perfect lift and lightness.
- ½ teaspoon kosher salt: Balances the sweetness and enhances all the other flavors.
- 2 cups whole milk: Adds moisture and richness, making the batter smooth and creamy.
- 2 extra-large eggs: Provide structure and bind all ingredients together.
- 6 tablespoons salted butter: Melted and cooled, it enriches the batter and keeps the pancakes tender.
- 1 teaspoon pure vanilla extract: Offers a warm, aromatic touch that complements the fruit beautifully.
- ¼ teaspoon almond extract: A subtle, nutty note that pairs wonderfully with berries and bananas.
- â…” cup fresh strawberries: Washed, dried, capped, and sliced for juicy bursts of flavor.
- â…” cup fresh blueberries: Add poppy sweetness and vibrant blue hues to the pan.
- â…” cup chocolate chips: Use milk, semi-sweet, or dark according to your preference for little pockets of melted delight.
- 1 medium ripe banana: Sliced to lend natural sweetness and a creamy texture contrast.
How to Make Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe
Step 1: Prepare Your Workspace and Preheat
Start by preheating your oven to 425 degrees Fahrenheit and generously spray a 13×18 inch baking sheet with nonstick cooking spray. This step ensures your pancakes bake evenly and release easily once done.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt. This dry mix is what will give your pancakes their fluffy and tender texture once combined with the wet ingredients.
Step 3: Add Wet Ingredients
Whisk in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract. Stir just until the ingredients come together with no large lumps; small lumps are perfectly okay and will bake out. This batter is the creamy canvas for your fruit and chocolate magic.
Step 4: Spread Batter on the Sheet
Pour the batter evenly into the prepared baking pan. Using a silicone spatula or offset spatula, spread the batter carefully to reach all corners and create an even layer. This ensures uniform baking and a beautiful golden top across the entire pan.
Step 5: Arrange the Fruit and Chocolate Chips
Imagine dividing your baking sheet into four even sections in your mind. Lay sliced strawberries in the first section, fresh blueberries in the second, banana slices in the third, and scatter chocolate chips in the fourth. This simple but effective layout makes serving easy and visually stunning.
Step 6: Bake Until Golden and Puffy
Bake your sheet pan pancakes at 425 degrees for 15 to 18 minutes. Keep an eye on them because ovens vary, but you’re aiming for a beautifully golden brown top that’s cooked through yet soft inside.
Step 7: Slice and Serve
Let the baked pancakes cool for 2 to 3 minutes. Then carefully slice down each of the four sections with a sharp knife, and further cut these into three or more smaller slices for serving. These pancakes are best enjoyed fresh with syrup, a sprinkle of powdered sugar, or your favorite breakfast toppings.
How to Serve Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe
Garnishes
A dollop of whipped cream, a drizzle of pure maple syrup, or a light dusting of powdered sugar elevates these pancakes from great to absolutely irresistible. Fresh mint leaves can add an extra pop of color and a refreshing touch if you’re feeling fancy.
Side Dishes
Serve these pancakes alongside crispy bacon or sausage links for that perfect balance of sweet and savory. A side of Greek yogurt with honey also pairs wonderfully and adds a creamy contrast to the fluffy texture.
Creative Ways to Present
For a party or brunch spread, create a pancake board showcasing each fruit section topped with matching whipped cream or nut butters. Layer the sliced pancakes like mini stacks on individual plates to offer guests variety and make a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Keep leftover sheet pan pancakes in an airtight container in the refrigerator for up to 2 days. While fresh fruit pancakes are best enjoyed fresh, this method helps you save time for a quick breakfast or snack later on.
Freezing
You can freeze these pancakes for up to one month, but keep in mind that fresh fruit like strawberries and bananas may become a bit watery or mushy upon thawing. For the best texture, freeze plain pancakes and add fresh fruit when reheating.
Reheating
Reheat your pancakes in a toaster oven or conventional oven set at 350 degrees Fahrenheit for about 5-7 minutes until warmed through. This method keeps pancakes fluffy and prevents sogginess better than a microwave.
FAQs
Can I use frozen fruit instead of fresh?
Frozen fruit can be used, but it may release extra liquid into the batter, making pancakes less firm. If you choose frozen, thaw and pat them dry thoroughly before adding to the pan.
What if I don’t have almond extract?
Almond extract adds a subtle, nutty aroma but is optional. If you don’t have it, just omit it or replace with an additional ½ teaspoon of vanilla extract.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend, making sure it includes a xanthan gum or similar binder for the best texture.
Is it okay to use a smaller sheet pan?
It’s best to use a 13×18 inch pan for even cooking. A smaller pan will produce thicker pancakes and may need longer baking time, so adjust accordingly and watch for doneness.
How do I know when the pancakes are done baking?
The edges should be set and the top lightly golden brown. You can insert a toothpick in the middle section to check that it comes out clean or with just a few moist crumbs.
Final Thoughts
Now that you know how simple and rewarding this Sheet Pan Pancakes with Fresh Strawberries, Blueberries, Bananas, and Chocolate Chips Recipe is, I hope you’re inspired to bring this joyful breakfast into your kitchen. It’s a one-pan wonder that delivers happiness in every bite and makes feeding a crowd a breeze. Grab your favorite fruits, sprinkle on those chocolate chips, and enjoy the magic of a colorful, comforting morning together.
Print
Sheet Pan Pancakes with Fresh Strawberries, Blueberries, 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 are a quick and easy way to make a large batch of delicious pancakes with a variety of toppings all baked together on one pan. The fluffy pancake batter is spread evenly on a baking sheet and divided into four sections topped with fresh strawberries, blueberries, sliced bananas, and chocolate chips. This recipe simplifies breakfast or brunch preparation and serves up to 12 with minimal effort and cleanup.
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 chips; semi sweet recommended)
- 1 medium ripe banana (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and spray a 13×18-inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium-sized 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. Mix just until incorporated with no large lumps (some small lumps are fine).
- Spread Batter on Baking Sheet: Pour the prepared pancake batter evenly onto the sprayed baking sheet. Use a silicone or offset spatula to spread the batter evenly to the corners, ensuring a level surface for uniform baking.
- Add Toppings in Sections: Mentally divide the pan into four equal sections. Arrange sliced strawberries in the first section, blueberries in the second, banana slices in the third, and chocolate chips in the fourth section.
- Bake: Bake in the preheated oven for 15-18 minutes or until the top is golden brown. Because oven temperatures vary, watch closely near the end to avoid overbaking.
- Rest and Slice: Remove the baking sheet from the oven and let the pancakes rest for 2-3 minutes. Use a sharp kitchen knife to first slice between the four topping sections, then cut each section into 3 or more slices based on your preferred serving size.
- Serve and Store: Serve warm with syrup or a dusting of powdered sugar. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 1 month. Note that fresh fruit toppings like strawberries and bananas may not retain texture well after freezing and thawing.
Notes
- Use an offset or silicone spatula for spreading batter evenly to avoid mixing toppings into other sections.
- Keep an eye on the baking time as ovens vary; pancakes are done when golden brown on top.
- Fresh fruit toppings may become mushy when frozen and thawed; consider adding fresh fruit after reheating if preferred.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for extended storage.
- You can customize the toppings by swapping out the fruits and chocolate chips for your favorites.
