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Sheet Pan Pancakes with Fresh Toppings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 88 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 pancakes 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Enjoy a quick and easy twist on classic pancakes with this Sheet Pan Pancakes recipe. Perfectly fluffy and baked all at once, this recipe features four delightful toppings—strawberries, bananas, chocolate chips, and blueberries—making it ideal for a crowd or a family breakfast. Simply prepare the batter, pour it into a sheet pan, add your favorite toppings, and bake to golden perfection. Served warm with maple syrup, these pancakes are a delicious, fuss-free morning treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar

Wet Ingredients

  • 2 large eggs, lightly beaten
  • 1 and 1/2 cups milk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract

Toppings & Serving

  • Chocolate chips
  • Thinly sliced strawberries
  • Thinly sliced ripe banana
  • Blueberries
  • 1 tablespoon granulated sugar
  • Maple syrup, for serving

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12×17-inch half sheet pan with non-stick cooking spray and set it aside to ensure the pancakes won’t stick.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar until thoroughly combined.
  3. Add Wet Ingredients: Create a well in the center of the dry ingredients and add the lightly beaten eggs and milk. Whisk gently until just combined, then stir in the melted butter and vanilla extract until the batter is smooth and well mixed.
  4. Pour Batter into Pan: Pour the pancake batter evenly into the prepared sheet pan, smoothing the top with a spatula if needed.
  5. Add Toppings: Divide the pan into four sections. Top one quarter with thinly sliced strawberries, one quarter with banana slices, one quarter with chocolate chips, and the last quarter with blueberries. Sprinkle 1 tablespoon of granulated sugar evenly over the entire top to add a light sweetness and subtle crunch.
  6. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the pancakes have risen, are beginning to turn light brown on top, and a toothpick inserted in the center comes out clean.
  7. Serve: Remove from oven and let cool slightly. Slice into 24 squares—6 pieces for each topping section. Serve warm with maple syrup for a delicious breakfast everyone will enjoy.

Notes

  • Ensure your baking powder and baking soda are fresh for the best rise and fluffiness.
  • For a dairy-free option, substitute milk with almond or oat milk and butter with a vegan margarine.
  • You can customize toppings to your liking—try nuts, different fruits, or even a sprinkle of cinnamon.
  • Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven or toaster oven for best results.
  • This recipe can be doubled and baked in two sheet pans if serving a larger crowd.

Nutrition

  • Serving Size: 1 pancake (1/24th of recipe)
  • Calories: 110
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 3.5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://emilyquickdinners.com/sheet-pan-pancakes-with-fresh-toppings-recipe/