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
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; 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.
