Description
These Sheet Pan Pancakes offer a fun and easy way to enjoy pancakes baked all at once on a single sheet pan. Perfect for serving a crowd, the fluffy pancake base is divided into four sections topped with fresh strawberries, blueberries, sliced bananas, and semi-sweet chocolate chips. Baked to a golden brown finish, they provide a delightful variety of flavors and textures in every bite.
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
- ⅔ cup fresh strawberries (washed, dried, capped and sliced)
- ⅔ cup fresh blueberries (washed and dried)
- ⅔ cup chocolate chips (semi sweet recommended)
- 1 medium size ripe banana (sliced)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and generously spray a 13×18 inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium 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 milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract to the dry ingredients. Mix just until everything is incorporated; small lumps are fine to keep the batter light and fluffy.
- Pour and Spread Batter: Evenly pour the pancake batter into the prepared baking sheet. Use a silicone or offset spatula to spread the batter to the edges and corners, ensuring an even thickness for consistent baking.
- Arrange 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 for a delightful variety of flavors.
- Bake Pancakes: Bake in the preheated oven for 15-18 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Keep an eye on the pancakes as baking times may vary slightly between ovens.
- Slice and Serve: Remove the baking sheet from the oven and let the pancakes rest for 2-3 minutes. Use a sharp kitchen knife to first slice the pan into the four sections, then slice each section into three or more pieces. 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.
Notes
- For even baking, spread the batter evenly across the baking sheet.
- Fresh fruits like strawberries and bananas may lose texture when frozen and reheated.
- Use semi-sweet chocolate chips for a balanced sweetness, though milk or dark chocolate chips can be substituted.
- Store leftovers in an airtight container to maintain freshness.
- Customize toppings as desired to accommodate dietary preferences or seasonal fruits.
