Sheet Pan Pancakes Recipe
Easy sheet pan pancakes bake all at once with blueberries, strawberries, bananas, and chocolate chips, so there is no standing over the stove flipping.
Servings: 6 servings
Equipment
Ingredients
- Cooking spray
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder aluminum free
- ½ teaspoon salt
- 2 cups whole milk
- 2 eggs room temperature
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
Toppings of choice
- chocolate chips, blueberries, strawberries, bananas
Instructions
- Preheat the oven to 425°F degrees. Generously grease a 13x18 baking sheet with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients and slowly whisk the milk, eggs, melted butter and vanilla extract into the dry ingredients until well combined; some lumps are fine.
- Pour the pancake batter onto the prepared pan, spreading evenly.
- Sprinkle the chocolate chips in one quadrant, blueberries in another, strawberries in another and finally, bananas in the last quadrant. Bake until golden brown, 15-17 minutes.
- Divide into 12 portions and serve immediately with maple syrup, if desired.
Video
Notes
My Top Tip: Use a 13x18-inch sheet pan. I would not switch to a smaller pan without adjusting the recipe because the batter will be deeper and need more time to cook through.
Storage: If saving leftovers, let them cool and transfer to an airtight container or wrap them tightly. Sheet pan pancakes with add-ins such as fresh fruit will last in the fridge for up to 2-3 days when tightly wrapped in plastic wrap or stored in refrigerator bags. To reheat, place them on a sheet pan, cover them with foil, and reheat in a 350°F oven. Start checking after 5 minutes. Or put in the microwave with a damp paper towel or microwave-safe cover on top, and heat at 30-second intervals until hot.
Freezing: Slice into squares and freeze for up to 3 months. When you’re ready to serve the frozen pancakes, let them thaw in the fridge. Then place the pancakes on a baking sheet and cover them with foil to reheat.
*Nutrition does not include topping additions.
Nutrition
Calories: 349kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 310mg | Potassium: 605mg | Fiber: 1g | Sugar: 8g | Vitamin A: 444IU | Calcium: 292mg | Iron: 3mg
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