Description
This Sheet Pan Pancakes recipe offers a quick and easy way to make a large batch of fluffy pancakes on a single baking sheet. The batter is baked in the oven and divided into four sections topped with fresh strawberries, blueberries, sliced bananas, and chocolate chips, making it perfect for a delightful and visually appealing breakfast or brunch dish that serves 12.
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 Pan: Preheat the oven to 425°F (220°C) and spray a 13×18-inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium sized mixing bowl (2-3 quarts), 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 salted butter, vanilla extract, and almond extract just until the batter is smooth with no large lumps but some small lumps are acceptable.
- Pour Batter: Pour the pancake batter evenly onto the prepared baking sheet. Using a silicone or offset spatula, spread the batter evenly out to the corners, ensuring uniform thickness for even baking.
- Add Toppings: Mentally divide the sheet pan into four sections. Arrange sliced strawberries in the first section, blueberries in the second, sliced bananas in the third, and chocolate chips in the fourth section evenly on top of the batter.
- Bake: Bake in the preheated oven for 15-18 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Watch carefully as baking times may vary depending on your oven.
- Rest and Slice: Remove the pan from the oven and let the pancakes rest for 2-3 minutes. Using a sharp kitchen knife, slice the pan into the four topping sections first, then cut 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. You can also freeze the sheet pan pancakes 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 silicone or offset spatula to spread batter evenly to help it bake uniformly.
- Keep an eye on the pancakes as oven temperatures can vary; adjust baking time accordingly.
- Chocolate chips can be milk, semi-sweet, or dark chocolate depending on preference.
- Fresh fruit toppings don’t always freeze and thaw well; consider adding fresh fruit after reheating frozen pancakes.
- If you prefer, you can substitute whole milk with a milk alternative, but results may vary slightly.
- For best texture, melt and cool butter before adding to the batter.
