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
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 (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.
