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
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, 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.
