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
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; 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.
