If you’re on the hunt for a delightful twist on classic pancakes, you will absolutely adore this Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe. It’s an effortless way to serve up fluffy, tender pancakes loaded with vibrant fresh fruits and melty chocolate chips, all baked together on one pan. Imagine the joy of cutting your breakfast into perfect squares, each bite bursting with sweet strawberries, juicy blueberries, creamy bananas, and just the right touch of chocolate. This recipe promises a fun, crowd-pleasing breakfast that turns busy mornings into memorable moments.
Ingredients You’ll Need
This Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe calls for simple, everyday ingredients that come together beautifully to create a colorful and flavorful dish. Each component plays a key role in bringing the perfect texture, taste, and visual appeal to your pancakes.
- 2½ cups all purpose flour: The base ingredient providing structure for the fluffy pancakes.
- ¼ cup granulated sugar: Adds subtle sweetness to balance flavors.
- 2 tablespoons baking powder: Helps the pancakes rise and become light and airy.
- ½ teaspoon kosher salt: Enhances all the flavors in the batter.
- 2 cups whole milk: Adds moisture and richness, making the pancakes tender.
- 2 extra large eggs (beaten): Bind ingredients together and contribute to the fluffy texture.
- 6 tablespoons salted butter (melted and cooled): Brings richness and a touch of buttery flavor.
- 1 teaspoon pure vanilla extract: Offers warm and sweet aroma to the batter.
- ¼ teaspoon almond extract: Adds a subtle nutty note that complements the fruits and chocolate.
- â…” cup fresh strawberries (sliced): Provides juicy bursts of natural sweetness and color.
- â…” cup fresh blueberries: Brings fresh tartness and vibrant blue hues.
- â…” cup chocolate chips: Choose milk, semi-sweet, or dark for melty pockets of chocolate deliciousness.
- 1 medium ripe banana (sliced): Adds creamy texture and natural sweetness.
How to Make Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to a toasty 425°F. While it’s heating, grab a 13×18 inch baking sheet and give it a good spray with nonstick cooking spray. This step is essential because it keeps your pancakes from sticking and makes cleanup so much easier.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and kosher salt. Getting these ingredients evenly combined ensures every bite has the perfect rise and flavor.
Step 3: Incorporate Wet Ingredients
Next, pour in the milk, beaten eggs, melted cooled butter, vanilla extract, and almond extract. Use a whisk to gently combine everything until the batter is smooth with just a few small lumps here and there — don’t fret, a few lumps won’t hurt!
Step 4: Spread the Batter Evenly
Pour your pancake batter onto the prepared baking sheet and use a silicone or offset spatula to carefully spread it out all the way to the edges and corners. Aim for an even layer so your pancakes bake uniformly flat and fluffy.
Step 5: Arrange the Fresh Fruits and Chocolate Chips
Visualize your pan divided into four sections. In the first quarter, sprinkle the sliced strawberries evenly; in the second, scatter the blueberries; in the third, arrange the banana slices; and finally, top the last quarter with chocolate chips. This layout creates a beautiful and delicious variety that everyone will love.
Step 6: Bake Until Golden
Pop the sheet pan in the oven and bake for 15 to 18 minutes, or until the top turns a gorgeous golden brown. Since oven temperatures can vary, keep an eye on it near the end to prevent overbaking.
Step 7: Slice and Serve
Remove the pan and let the pancakes rest for a couple of minutes. Then, run a sharp knife along the division lines first to separate the four flavor sections, followed by slicing each into smaller pieces. Serve warm with syrup or a sprinkle of powdered sugar for that extra indulgence.
How to Serve Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe
Garnishes
Topping your pancakes with a dusting of powdered sugar is simple but adds a lovely snowy touch. Fresh mint leaves can also brighten things up visually and add a refreshing aroma that pairs wonderfully with the fruit.
Side Dishes
Pair these sheet pan pancakes with crispy bacon or sausage links for a savory contrast. A side of Greek yogurt drizzled with honey or even a smoothie bowl makes the breakfast spread feel complete and balanced.
Creative Ways to Present
For a fun brunch, serve the pancakes right on the sheet pan placed on the table so guests can pick their favorite fruit section. You can also drizzle a combination of maple syrup and melted butter across the top just before serving to crank the comfort factor up to 11.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover sheet pan pancakes in an airtight container in the refrigerator. They will stay fresh for up to 2 days, making for a quick grab-and-go breakfast the next morning.
Freezing
If you want to save leftovers longer, freezing is a great option. Lay the pancake slices flat on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to one month. Just note, fresh fruits like strawberries and bananas might lose their texture after freezing.
Reheating
To enjoy leftovers, reheat pancakes in a toaster oven or conventional oven at 350°F until warmed through and slightly crisp on the edges. Microwaving works too but may yield a softer texture.
FAQs
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruits, but make sure they’re thawed and patted dry to avoid adding excess moisture to the batter. Fresh fruit usually gives the best texture and flavor in this recipe.
What type of chocolate chips work best?
All types work wonderfully — milk, semi-sweet, or dark chocolate chips. Choose your favorite or even mix types for added depth.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum or other binding agents to keep the pancakes tender.
Is it possible to add nuts to the batter?
Yes, chopped nuts like walnuts or pecans can be sprinkled on top of one section for added crunch. Just be mindful of allergies.
How do I make sure the pancakes bake evenly?
Spreading the batter evenly on the sheet pan and making sure it’s level is key. Also, watch your oven’s temperature and adjust the bake time as needed.
Final Thoughts
This Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe is a shining example of how breakfast can be both simple and extraordinary. It’s a joyful way to gather friends and family around the table with minimal effort and maximum deliciousness. Give it a try on your next weekend morning and watch everyone fall in love with this colorful, easy-to-make pancake feast.
Print
Sheet Pan Pancakes with Fresh Fruits 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 offer a fun and easy twist on traditional pancakes by baking the batter all at once on a large sheet pan. This recipe is perfect for feeding a crowd, featuring sections of fresh strawberries, blueberries, banana slices, and chocolate chips, creating a delightful variety of flavors in one pan. The pancakes bake to a golden brown with a slightly crispy edge and tender interior, perfect for slicing and serving with syrup or a dusting of powdered sugar.
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; semi sweet recommended)
- 1 medium ripe banana (sliced)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Spray a 13×18-inch baking sheet with nonstick cooking spray to ensure the pancakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium mixing bowl (2-3 quarts), whisk together the flour, granulated sugar, baking powder, and kosher salt until fully combined.
- Add Wet Ingredients: Whisk in the milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract. Mix just until well incorporated. Small lumps are okay, but there should be no large lumps remaining.
- Spread Batter on Pan: Pour the batter evenly onto the prepared baking sheet. Use a silicone or offset spatula to spread it to the corners, ensuring an even layer for uniform baking.
- Add Toppings in Sections: Mentally divide the pan 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. This creates a variety of flavors in one pan.
- Bake the Pancakes: Place the baking sheet in the oven and bake for 15-18 minutes, until the top is golden brown. Because oven temperatures vary, check the pancakes closely toward the end of baking.
- Slice and Serve: Remove the pan from the oven and let the pancakes rest for 2-3 minutes. Use a sharp knife to first slice the four sections, then cut each section into 3 or more slices. Serve warm with syrup or powdered sugar.
- Storage: Store leftovers in an airtight container for up to 2 days. You can freeze them for up to 1 month, but note that fresh fruit toppings like strawberries and bananas may not retain their texture well after freezing and thawing.
Notes
- Use a nonstick baking sheet or apply sufficient spray to prevent sticking.
- Small lumps in the batter are normal; overmixing can make pancakes tough.
- You can customize toppings, but be mindful that fresh fruit may not freeze well.
- Check doneness visually as oven temperatures vary—look for golden brown tops.
- For best texture, serve immediately after slicing.
- Freezing is best without fresh fruit toppings to maintain texture.
