If you have been looking for a breakfast that combines ease, flavor, and a touch of fun, this Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe is about to become your new go-to. Imagine waking up to a golden-baked sheet of fluffy pancakes adorned with sweet strawberries, juicy blueberries, ripe banana slices, and pockets of melty chocolate chips that create bursts of flavor in every bite. This recipe is not only a breeze to prepare but also perfect for serving a crowd or prepping ahead for busy mornings. The vibrant colors and irresistible aromas make it a feast for the senses, and every forkful feels like a little celebration.
Ingredients You’ll Need
These simple ingredients come together to create the perfect balance of texture, flavor, and color. Each component plays a vital role, whether it’s the fluffiness from baking powder or the sweetness from the fresh fruit and chocolate chips.
- All purpose flour (2½ cups): The foundation that gives our pancakes structure and fluffiness.
- Granulated sugar (¼ cup): Adds a subtle sweetness that enhances the flavors without overpowering.
- Baking powder (2 tablespoons): The secret weapon for light and airy pancakes with a gentle rise.
- Kosher salt (½ teaspoon): Balances the sweetness and heightens all the other flavors.
- Whole milk (2 cups): Keeps the batter rich and tender, which makes a soft pancake texture.
- Extra large eggs, beaten (2): Provides moisture and helps bind all the ingredients together.
- Salted butter, melted and cooled (6 tablespoons): Adds richness and a slight hint of salt that pairs wonderfully with sweet toppings.
- Pure vanilla extract (1 teaspoon): Infuses the batter with a warm, inviting aroma and flavor.
- Almond extract (¼ teaspoon): A subtle but distinctive note that elevates the overall taste uniquely.
- Fresh strawberries (â…” cup, sliced): Bursts of juicy sweetness and bright red color for visual appeal.
- Fresh blueberries (â…” cup): Little pops of tangy goodness to complement the other fruits.
- Chocolate chips (â…” cup): Choose your favorite variety to add melty pockets of indulgence throughout the pancakes.
- Ripe banana (1 medium, sliced): Adds creaminess and natural sweetness, rounding out the flavor profile perfectly.
How to Make Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 425°F. This high temperature ensures your sheet pan pancakes develop a beautifully golden crust while remaining soft and fluffy inside. Spray a 13×18-inch baking sheet with nonstick cooking spray so the pancakes release easily after baking.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, and kosher salt. Getting this part right sets the stage for tender pancakes with the perfect lift.
Step 3: Add Wet Ingredients
Whisk in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract to the dry mix. Stir gently until just combined. Don’t fret if you still see a few small lumps — they’ll disappear during baking, keeping your pancakes tender.
Step 4: Pour and Spread the Batter
Pour the batter evenly into your prepared baking sheet. Using a silicone or offset spatula, gently spread it out to the corners, making sure the layer is even. An even spread means your sheet pancakes bake uniformly, avoiding any undercooked spots.
Step 5: Arrange Your Fresh Toppings Thoughtfully
Visualize your baking sheet divided into four sections to lay out your toppings. Place sliced strawberries in the first section, blueberries in the second, banana slices in the third, and sprinkle chocolate chips liberally in the fourth. This arrangement allows each slice to showcase a different flavor experience.
Step 6: Bake Until Golden Brown
Bake your masterpiece in the oven for 15 to 18 minutes. Keep a watchful eye as ovens vary, but you’re looking for a golden brown, slightly firm top. This is the perfect sign that your sheet pan pancakes are cooked through with a light, fluffy texture underneath.
Step 7: Slice and Serve
Once out of the oven, let the pancakes rest for a few minutes. This helps them set so they slice neatly. Use a sharp kitchen knife to first divide the sheet into four quadrants, then further slice each section into three or more pieces. Serve with your favorite syrup or a gentle dusting of powdered sugar for that final touch.
How to Serve Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe
Garnishes
Fresh whipped cream, a sprinkle of powdered sugar, or a drizzle of warm maple syrup elevates these pancakes instantly. You can also add a handful of chopped nuts for crunch or a dollop of Greek yogurt for tangy balance to the sweet toppings.
Side Dishes
Pair these vibrant sheet pan pancakes with crispy bacon, breakfast sausages, or a colorful fruit salad for a complete and satisfying morning meal. A warm cup of coffee or freshly squeezed juice will round out the experience beautifully.
Creative Ways to Present
Try cutting the pancakes into mini squares for a brunch buffet or layering slices with yogurt and fresh berries to create a pancake parfait. You can also use cookie cutters to make fun shapes for kids, making breakfast even more exciting!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep the freshness and avoid sogginess, place parchment paper between layers if stacking.
Freezing
You can freeze these sheet pan pancakes for up to 1 month. Keep in mind fresh fruit like strawberries and bananas may lose some texture after freezing and thawing, but the chocolate chips hold up well to freezing, maintaining their melty goodness when reheated.
Reheating
Reheat pancakes in a toaster oven or conventional oven at 350°F until warmed through to keep the crispy edges intact. Microwave reheating works too but can soften the texture slightly.
FAQs
Can I use different fruits in this recipe?
Absolutely! The Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe is flexible. You can swap out any fruit for your favorites such as raspberries, blackberries, or even diced apples. Just keep the amount similar to maintain the right moisture balance.
What type of chocolate chips work best?
Any variety works well, whether milk, semi-sweet, or dark. Semi-sweet is usually a good middle ground, providing that delightful chocolate hit without being overly sweet.
Can I make this recipe gluten-free?
Yes, by substituting the all purpose flour with a gluten-free flour blend that includes xanthan gum or another binder, you can enjoy this Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe without gluten.
Is it possible to halve the recipe for fewer servings?
You can halve the quantities and bake in a smaller pan, but keep an eye on the bake time as it may be slightly shorter. Ensuring even batter thickness is key for perfect results.
What if I don’t have almond extract?
No worries! The almond extract adds just a hint of unique flavor. If you don’t have any, simply omit it or add a tiny bit of additional vanilla extract instead. Your pancakes will still taste fantastic.
Final Thoughts
There is something truly special about how effortless and rewarding this Sheet Pan Pancakes with Fresh Berries, Banana, and Chocolate Chips Recipe is. From the joyful mix of fresh fruits and chocolate to the convenience of baking everything in one pan, it’s a breakfast that feels both indulgent and wholesome. Make this recipe soon and watch it become a cherished favorite in your kitchen – perfect for lazy weekends or impressing a crowd with minimal fuss.
Print
Sheet Pan Pancakes with Fresh Berries, Banana, 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 fun, easy way to make pancakes in a large batch all at once using your oven. This recipe features a fluffy, tender pancake batter baked on a single sheet pan and divided into four sections topped with fresh strawberries, blueberries, sliced bananas, and semi-sweet chocolate chips, making it perfect for a crowd or meal prep.
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; semi sweet used here)
- 1 medium size ripe banana (sliced)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F. Spray a 13×18 inch baking sheet with nonstick cooking spray to prevent sticking during baking.
- Combine Dry Ingredients: In a medium 2-3 quart mixing bowl, 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 the batter is well incorporated with no large lumps remaining; some small lumps are fine.
- Pour and Spread Batter: Pour the pancake batter evenly into the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly to the corners, ensuring a uniform thickness for even baking.
- Add Toppings in Sections: Mentally divide the baking sheet into four sections. Arrange the sliced strawberries in the first section, blueberries in the second, banana slices in the third, and chocolate chips in the fourth, spreading them evenly within each area.
- Bake Pancakes: Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown. Oven temperatures vary—keep an eye to avoid overbaking.
- Rest and Slice: Remove from the oven and let the pancakes rest for 2-3 minutes. Using a sharp kitchen knife, first cut along the four topping sections, then slice each section into 3 or more slices. Serve warm with syrup or powdered sugar.
- Storage: Store any leftovers in an airtight container for up to 2 days. These pancakes can also be frozen for up to 1 month, though note that fresh fruits like strawberries and bananas may not retain their texture after freezing and thawing.
Notes
- Ensure the melted butter is cooled before adding to the batter to prevent cooking the eggs.
- Use fresh and well-dried fruits to avoid excess moisture that can affect batter texture.
- Adjust baking time slightly depending on your oven’s heat distribution.
- For best results, serve pancakes fresh; reheating leftovers gently preserves texture better than microwaving.
- Chocolate chips can be substituted with nuts or other favorite toppings if desired.
