If you love pancakes but find flipping each one tedious and time-consuming, you are going to be head over heels for this Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe. This clever breakfast idea combines the fluffy comfort of classic pancakes with the convenience of baking them all at once on a single sheet pan. Loaded with juicy strawberries, plump blueberries, sweet bananas, and melty chocolate chips, this recipe turns an ordinary morning meal into a colorful, crowd-pleasing feast that’s perfect for family gatherings or easy weekend brunches. Get ready for simplicity and flavor to come together in the most delightful way.
Ingredients You’ll Need
The beauty of this Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe lies not only in its ease but also in the straightforward, wholesome ingredients that bring such wonderful flavor and texture to the dish. Each ingredient plays a crucial role — the flour and baking powder create that classic pancake fluff, while the fresh fruit and chocolate chips bring bursts of sweetness and a pop of color.
- 2½ cups all purpose flour: The base that gives structure and tenderness to the pancakes.
- ¼ cup granulated sugar: Adds just the right touch of sweetness to balance the fruit and chocolate.
- 2 tablespoons baking powder: Your secret weapon for light, fluffy pancakes that rise beautifully in the oven.
- ½ teaspoon kosher salt: Enhances the overall flavor and balances the sweetness perfectly.
- 2 cups whole milk: Provides moisture and richness to keep the batter smooth and velvety.
- 2 extra large eggs, beaten: Binds ingredients and adds a tender crumb.
- 6 tablespoons salted butter, melted and cooled: Ensures moistness and adds a delightful buttery flavor.
- 1 teaspoon pure vanilla extract: Infuses warm, aromatic notes that complement the fruit and chocolate.
- ¼ teaspoon almond extract: A subtle nutty hint that elevates the flavor complexity.
- â…” cup fresh strawberries, sliced: Fresh and juicy, these bring a vibrant pop of color and natural sweetness.
- â…” cup fresh blueberries: These berries burst with flavor and add lovely texture contrast.
- â…” cup chocolate chips: Melty pockets of chocolate that turn every bite into a little celebration.
- 1 medium ripe banana, sliced: Adds creaminess and a mellow sweetness to the mix.
How to Make Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 425°F—this high temperature is key to getting that perfect golden crust on your pancakes. Grab a large baking sheet, about 13×18 inches, and generously spray it with nonstick cooking spray to ensure easy release after baking. This sets the stage for deliciousness without any sticking drama.
Step 2: Mix Your Dry Ingredients
Whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt in a medium-sized bowl. This dry mix is what creates the tender, fluffy cake base of your sheet pan pancakes. Make sure everything is evenly combined so your pancakes bake up with uniform texture and rise.
Step 3: Combine Wet Ingredients and Create Batter
In a separate bowl, whisk whole milk, beaten eggs, melted butter, vanilla extract, and almond extract. Slowly incorporate the wet mixture into the dry ingredients, stirring just until everything comes together. A few small lumps are totally fine here—they ensure your pancakes stay light and tender rather than dense. Resist the urge to overmix for best results.
Step 4: Spread Batter Evenly on the Pan
Pour the pancake batter onto your prepared sheet pan, then use a silicone or offset spatula to spread it evenly all the way to the edges. An even layer is essential for uniform cooking, ensuring each slice bakes just right—no soggy or undercooked spots on our watch!
Step 5: Arrange the Fresh Berries, Bananas, and Chocolate Chips
Visualize dividing your baking sheet into four equal sections. Carefully arrange sliced strawberries in the first part, blueberries in the second, banana slices in the third, and sprinkle the chocolate chips generously over the fourth. This not only guarantees every slice bursts with your favorite flavors but also makes for a stunning presentation once baked. It’s like having a breakfast rainbow to enjoy!
Step 6: Bake Until Golden and Perfect
Pop the pan into your hot oven and bake for 15-18 minutes, or until the pancake surface turns a beautiful golden brown. Oven temperatures can vary, so keep a close eye on your masterpiece to avoid overbaking. That golden color and slightly crisp edges mean scrumptiousness is just moments away.
Step 7: Slice, Serve, and Enjoy
Once out of the oven, let your sheet pan pancakes rest for a couple of minutes to firm up slightly. Use a sharp kitchen knife to first cut the baked pancake into four sections—one for each delicious topping—and then slice each section into smaller pieces to serve. Drizzle with syrup, dust with powdered sugar, or enjoy as is. Leftovers can be stored for up to two days in an airtight container, perfect for a quick breakfast treat!
How to Serve Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe
Garnishes
To elevate your delicious sheet pan pancakes, consider adding a fresh dollop of whipped cream for creamy richness or a sprinkle of powdered sugar for a snowy finish. A drizzle of pure maple syrup adds warmth and sweetness that everyone loves, plus a few fresh mint leaves scattered on top can add a refreshing herbal hint and make your plate look picture perfect.
Side Dishes
This recipe shines on its own but pairs wonderfully with simple sides like crispy bacon, sausage links, or fluffy scrambled eggs for a satisfying, balanced brunch. If you want to add a refreshing touch, a citrus fruit salad or a light yogurt parfait with granola can bring bright contrasts that complement the sweet, fruity pancakes beautifully.
Creative Ways to Present
Try arranging slices on a long wooden board for a fun pancake “charcuterie” style spread at your next brunch. For kids or a playful touch, layer the pancake pieces with fresh fruit and chocolate chips on skewers for pancake pops. You can even transform leftovers into breakfast sandwiches by sandwiching slices with nut butter or cream cheese—a creative twist that keeps breakfast exciting!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. The pancakes will retain their moisture, and while the fruit topping might soften a bit, the flavors meld beautifully the next day, making for a convenient and tasty breakfast option.
Freezing
You can freeze this Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe for up to one month. Slice and layer the pancakes between sheets of parchment paper in a freezer-safe container to prevent sticking. Keep in mind that fresh fruit, especially strawberries and bananas, may soften or change texture after freezing and thawing, but the chocolate chips and cake portion will still taste great.
Reheating
To enjoy your pancakes warm again, simply reheat in a toaster oven or conventional oven at 350°F for 5-7 minutes or until heated through. You can also microwave individual slices, but be aware that the crust won’t stay quite as crisp. For best texture, avoid reheating more than once.
FAQs
Can I use frozen berries instead of fresh for this recipe?
While fresh berries give the best shine and texture, frozen berries can be used if you thaw and drain them well first. However, be aware that frozen berries might release more juice, which can affect the batter consistency and final texture slightly.
What type of chocolate chips work best?
Any variety works great here—milk chocolate, semisweet, or dark chocolate chips. I personally love semisweet for the perfect balance of sweet and rich that complements the fruit without overpowering it.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Be sure to check that your baking powder is gluten-free as well to keep flavors and texture just right.
Is it possible to double or halve this recipe?
The recipe scales well. To make a larger batch, simply double the ingredients and use a larger pan or two separate pans. To halve it, use a smaller baking sheet and reduce baking time slightly—watch closely for doneness.
How do I prevent the fruit from sinking to the bottom?
Because this recipe arranges the fruit on top after pouring the batter, sinking is not an issue. But if mixing fruit into batter for a similar recipe, toss fruit lightly in flour before adding to batter to help suspend them while baking.
Final Thoughts
There’s something truly magical about waking up to a warm, freshly baked batch of sheet pan pancakes that’s bursting with fresh berries, bananas, and melty chocolate chips. This Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe is a wonderful way to serve up a big batch of smiles with minimal fuss and maximum flavor. Whether you’re feeding a crowd or treating yourself to a comforting start, this recipe is sure to become a cherished breakfast favorite. Give it a try—you won’t regret it!
Print
Sheet Pan Pancakes with Fresh Berries, Bananas, and Chocolate Chips Recipe
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Total Time: 26 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Sheet Pan Pancakes offer a fun and easy twist on traditional pancakes by baking them all at once in a single large pan. This recipe divides the batter into four sections topped with fresh strawberries, blueberries, bananas, and chocolate chips, making it perfect for pleasing a crowd or meal prepping breakfast with minimal effort.
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 (semi sweet recommended, but milk or dark chocolate also work)
- 1 medium size ripe banana (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F. Lightly spray a 13×18 inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
- Add Wet Ingredients: Gradually whisk in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract until the batter is smooth with no large lumps. Small lumps are acceptable.
- Pour Batter into Pan: Evenly pour the batter onto the prepared baking sheet. Use a silicone or offset spatula to spread it out evenly to all corners, ensuring an even bake.
- Add Toppings in Sections: Mentally divide the baking sheet 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.
- Bake Pancakes: Bake in the preheated oven for 15 to 18 minutes, or until the top is golden brown. Monitor closely as baking times may vary between ovens.
- Rest and Slice: Remove from oven and let rest for 2-3 minutes. Using a sharp knife, slice first vertically and horizontally to separate the four topping sections, then slice each section into three or more pieces for individual servings.
- Serve and Store: Serve warm with syrup or a dusting of powdered sugar. Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze for up to 1 month, noting that fresh fruits may alter texture upon thawing.
Notes
- Ensure melted butter is cooled before adding to prevent cooking the eggs.
- For best texture, do not overmix batter; small lumps are fine.
- Use fresh, ripe fruits for maximum flavor but be aware that they may become mushy if frozen and thawed.
- Adjust baking time depending on your oven’s characteristics.
- Chocolate chips can be substituted with any favorite mix-ins like nuts or other berries.
