If you have ever dreamed of a breakfast that makes everyone feel like a kid again but without the mess of flipping pancakes one by one, this Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe is about to become your new best friend. Imagine a giant, fluffy pancake baked to perfection on a single sheet pan, studded with bursts of juicy fresh fruits and pockets of melted chocolate chips, creating a harmony of flavors and textures that’s as fun to eat as it is to serve. This recipe brings the joy of pancakes, the freshness of fruit, and the indulgence of chocolate all in one simple, crowd-pleasing dish that’s perfect for weekend brunches, lazy mornings, or whenever your sweet tooth calls.
Ingredients You’ll Need
This recipe calls for straightforward, easy-to-find ingredients that come together effortlessly to create a thick, tender pancake base with delightful flavor highlights from the fruits and chocolate. Each component plays an essential role, whether it’s the fluffy texture from the baking powder or the rich melt-in-your-mouth quality from the butter and eggs.
- 2½ cups all purpose flour: The foundation of the batter providing structure and chewiness.
- ¼ cup granulated sugar: Adds just the right touch of sweetness to balance the fruits and chocolate.
- 2 tablespoons baking powder: The secret to those light, fluffy pancakes that rise perfectly in the oven.
- ½ teaspoon kosher salt: Enhances the flavors and balances the sweetness.
- 2 cups whole milk: Provides moisture and richness, making the batter smooth and creamy.
- 2 extra large eggs: Beaten to bind the ingredients and enrich the pancake texture.
- 6 tablespoons salted butter: Melted and cooled to incorporate buttery goodness and a tender crumb.
- 1 teaspoon pure vanilla extract: Adds warmth and depth of flavor.
- ¼ teaspoon almond extract: A subtle note that complements the chocolate and fruit beautifully.
- â…” cup fresh strawberries: Sliced to provide juicy bursts of sweetness and lovely color.
- â…” cup fresh blueberries: Naturally sweet and juicy little jewels that enhance every bite.
- ⅔ cup chocolate chips: Choose your favorite type—milk, semi sweet, or dark—to add melty pockets of chocolate delight.
- 1 medium ripe banana: Sliced to bring creamy sweetness and a soft texture contrast.
How to Make Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 425 degrees Fahrenheit and lightly spray a large baking sheet (about 13 by 18 inches) with nonstick cooking spray. This simple start sets you up for pancakes that won’t stick and bake evenly across the pan. It’s amazing how just a little spray can save you from any sticky surprises later on.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt. This dry blend ensures your pancakes will rise beautifully and taste just right, with a gentle sweetness and the perfect hint of salt to round out the flavors.
Step 3: Add the Wet Ingredients
Stir in the milk, beaten eggs, melted and cooled butter, vanilla, and almond extracts. Whisk everything just until combined, allowing some small lumps to remain because overmixing can make pancakes tough. This part is crucial for keeping the batter light and fluffy, which is what makes the final sheet pan pancake so tender and irresistible.
Step 4: Spread the Batter on the Pan
Pour the batter evenly onto your prepared baking sheet. Use a silicone or offset spatula to spread the batter all the way to the edges and corners for an even bake. Imagine a blank canvas ready for the masterpiece toppings you’ll add next—it helps to keep your batter spread uniformly for even cooking.
Step 5: Arrange the Fruits and Chocolate Chips
Mentally divide your pan into four sections. In each section, arrange the sliced strawberries, the fresh blueberries, the banana slices, and finally, the chocolate chips. This method not only looks beautiful but also allows everyone to enjoy their preferred flavor in each slice—plus, the contrast of textures and colors is absolutely stunning.
Step 6: Bake Until Golden
Place the pan in the oven and bake for 15 to 18 minutes, or until the pancake is golden brown on top. Because ovens vary, keep an eye on it near the end to ensure it doesn’t overbake. The aroma filling your kitchen at this point is worth every second of anticipation.
Step 7: Slice and Serve
After baking, allow the pancakes to rest for 2 to 3 minutes. Then carefully slice the large pancake along the four sections, and further cut each section into approximately three slices or however big you prefer. Serve warm with maple syrup, a dusting of powdered sugar, or even a dollop of whipped cream for extra indulgence.
How to Serve Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe
Garnishes
Top your sheet pan pancakes with a sprinkle of powdered sugar or a drizzle of warm maple syrup for classic sweetness. Fresh mint leaves or a light dollop of whipped cream can also add a fresh visual and flavor lift. The toppings are your playground to get creative and make every serving a little celebration.
Side Dishes
For a heartier breakfast or brunch, serve alongside crispy bacon, sausage links, or scrambled eggs. The sweet and savory contrast will have everyone at the table smiling with delight. Freshly brewed coffee or a chilled glass of orange juice completes the meal perfectly.
Creative Ways to Present
Try layering individual slices of the sheet pan pancakes between plates for a pancake stack bar, allowing guests to customize toppings. Alternatively, cut the pancakes into bite-sized squares and serve as a fun finger-food brunch option perfect for parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
After your delicious sheet pan pancakes have cooled completely, store leftovers in an airtight container in the fridge for up to two days. This is perfect for quick breakfasts when you want to savor the flavors without starting from scratch.
Freezing
You can freeze the pancakes for up to one month. However, keep in mind that fresh fruits like strawberries and bananas might not freeze as well once baked. Chocolate chips generally freeze beautifully, so slices rich in chocolate will be your best bet for freezer success.
Reheating
Reheat your pancakes in a toaster oven or conventional oven at a low temperature until warmed through for the best texture. Avoid the microwave if you can, as it sometimes makes pancakes rubbery, but in a pinch, a short burst can work.
FAQs
Can I use frozen fruits instead of fresh for the Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe?
While fresh fruits offer the best texture and flavor, you can use frozen fruits if thawed and drained well to avoid excess moisture. Keep in mind frozen fruits might release more juice during baking, which can affect firmness.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. The baking powder should be gluten-free as well. The texture might be slightly different but still delicious.
Can I add nuts to the recipe?
Yes, chopped walnuts or pecans sprinkled on top or incorporated into the batter can add a wonderful crunch and flavor dimension. Just make sure to adjust the baking time if needed.
How do I prevent the batter from being lumpy?
Whisk the wet ingredients separately before combining with the dry ingredients. Stir gently just until combined; some small lumps are okay and help keep the pancakes tender.
What’s the best way to cut the pancakes?
Let the sheet pan pancake cool slightly to set. Use a sharp kitchen knife to score along each fruit section first, then slice each section into 3 or more pieces to serve neat, manageable squares or rectangles.
Final Thoughts
I can’t recommend this Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe enough for anyone who wants breakfast to be both comforting and exciting without extra fuss. It’s a total crowd-pleaser that’s as fun to make as it is to eat. You’re going to love how it brings everyone together around the table, eager for seconds and smiling wide at the deliciousness. Give it a try soon—you’ll wonder how you ever made pancakes any other way!
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 (12 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Enjoy a fun and delicious twist on classic pancakes with these Sheet Pan Pancakes topped with fresh strawberries, blueberries, bananas, and chocolate chips. This easy recipe allows you to bake a whole batch at once for a quick breakfast perfect for sharing.
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, semi-sweet or dark; semi-sweet used)
- 1 medium ripe banana (sliced)
Instructions
- Preheat and prepare pan: Preheat the oven to 425°F (220°C). Spray a 13×18 inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In a medium (2-3 quart) mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, and kosher salt to combine evenly.
- Add wet ingredients: Whisk in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract until just incorporated. A few small lumps are fine; avoid overmixing.
- Spread batter: Pour the pancake batter evenly onto the prepared baking sheet. Use a silicone or offset spatula to spread the batter to all corners, ensuring an even thickness for uniform baking.
- Add toppings: Mentally divide the baking sheet into four sections. Arrange sliced strawberries in the first section, blueberries in the second, banana slices in the third, and chocolate chips in the fourth section.
- Bake: Place in the preheated oven and bake for 15 to 18 minutes until the top is golden brown. Oven temperatures may vary, so monitor closely to prevent overbaking.
- Slice and serve: Remove the pan from the oven and let the pancakes rest for 2-3 minutes. Use a sharp kitchen knife to cut each fruit/chip section into 3 or more slices. Serve warm with syrup or a dusting of powdered sugar. Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month, though note fresh fruit toppings may not freeze and thaw well.
Notes
- For best results, use a baking sheet size close to 13×18 inches for even cooking.
- Do not overmix the batter; a few small lumps ensure fluffy pancakes.
- Fresh fruit toppings add moisture and sweetness but may not freeze well.
- Chocolate chips can be swapped for any type of chocolate or omitted.
- Let pancakes rest briefly after baking to firm up before slicing.
