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
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 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.
