Description
Sheet Pan Pancakes offer a fun and easy twist on traditional pancakes by baking a large batch all at once in the oven. This recipe combines classic pancake batter with sections of fresh strawberries, blueberries, bananas, and chocolate chips for a colorful and delicious breakfast treat that serves up to 12 people. Ideal for busy mornings and gatherings, these fluffy, golden-brown pancakes are easy to slice and serve straight from the pan.
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
Add-ins & Toppings
- ⅔ cup fresh strawberries (washed, dried, capped and sliced)
- ⅔ cup fresh blueberries (washed and dried)
- ⅔ cup chocolate chips (semi sweet preferred, but milk or dark chocolate optional)
- 1 medium ripe banana (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Spray a 13×18 inch baking sheet with nonstick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a medium-sized mixing bowl (2-3 quarts), whisk together the flour, granulated sugar, baking powder, and kosher salt until well combined.
- Mix Wet Ingredients: Add the milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract to the dry ingredients. Whisk just until the batter is incorporated and free of large lumps; small lumps are acceptable for fluffy pancakes.
- Spread Batter in Pan: Pour the pancake batter evenly onto the prepared baking sheet. Use a silicone or offset spatula to spread it carefully to the corners to ensure an even bake.
- Add Toppings in Sections: Visualize dividing the baking sheet into four sections. Arrange sliced strawberries in the first section, blueberries in the second, sliced bananas in the third, and chocolate chips in the fourth.
- Bake Pancakes: Place the baking sheet in the oven and bake for 15-18 minutes, or until the top is golden brown. Ovens vary, so watch closely near the end of baking time.
- Slice and Serve: Remove from oven and let rest for 2-3 minutes. Using a sharp knife, slice the four sections first, then cut each section into 3 or more slices. Serve warm with syrup or a dusting of powdered sugar.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze up to 1 month, though note that fresh fruit toppings may not retain their texture well after freezing and thawing.
Notes
- Small lumps in the batter are fine and help keep pancakes fluffy.
- Adjust fruit and chocolate toppings based on preference or availability.
- Use an offset spatula for easier spreading of batter.
- Keep an eye on baking times as oven temperatures vary.
- Fresh fruit toppings may change texture if frozen and thawed.
- For best results, serve immediately after baking.
