Sheet Pan Pancakes

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Sheet Pan Pancakes make cooking for a crowd easy! Perfect for busy mornings or brunch, they’re light, fluffy, and customizable with your favorite flavors.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Brunch

Cuisine: American

Servings: slices

Calories: 265kcal

Author: Jennifer Fishkind

Ingredients

2½ cups all purpose flour spooned and leveled
¼ cup granulated sugar
2 tablespoons baking powder
½ teaspoon kosher salt
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
⅔ cup fresh strawberries washed, dried, capped and sliced
⅔ cup fresh blueberries washed and dried
⅔ cup chocolate chips (You can use milk chocolate, semi sweet or dark chocolate. I used semi sweet chocolate chips)
1 medium size ripe bananas sliced

Instructions

Preheat the oven to 425*F. Spray a baking sheet (13x18) with nonstick cooking spray.
Add the flour, granulated sugar, baking powder and kosher salt to a medium size (2-3 quarts) mixing bowl. Whisk to combine.
2½ cups all purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder, ½ teaspoon kosher salt
Whisk in the milk, beaten eggs, melted and cooled butter, vanilla and almond extract. Continue whisking just until well incorporated and no large lumps remain. (Some small lumps are okay)
2 cups whole milk, 2 extra large eggs, 6 tablespoons salted butter, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
Evenly pour the pancake batter into the prepared baking sheet. Use either a silicone spatula, or an offset spatula to spread the batter to the corners. (Try to make sure the batter is evenly distributed to make sure that it bakes level)
For the next step, it may help to mentally picture your baking sheet divided into four sections. For the 1st section, lay out your sliced strawberries. 2nd section for the blueberries. 3rd section for the sliced bananas, and finally for the 4th section the chocolate chips.
⅔ cup fresh strawberries, ⅔ cup fresh blueberries, ⅔ cup chocolate chips, 1 medium size ripe bananas
Bake for 15-18 minutes, or until the top of the pancakes are golden brown. (Remember, that all ovens bake differently, so be sure to keep a close eye on the pancakes)
Remove the pan from the oven and allow the pancakes to rest for 2-3 minutes before using a sharp kitchen knife to slice the 4 sections first. Then slice each section into 3 slices (or more) before serving with syrup or a dusting of powdered sugar. Store any leftovers in an airtight container for up to 2 days. You can freeze the sheet pan pancakes for up to 1 month. Please be aware that fresh fruit like strawberries and bananas don’t always do well when baked, frozen and thawed.

Notes

Storage:

To Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.

To Freeze: You can freeze the sheet pan pancakes for up to 1-2 months.

To Reheat: Reheat in a toaster or in the microwave until hot.

Make Ahead: After baking, I like to cut my pancakes into single servings and place them into Ziploc bags, then store them in the freezer. On busy mornings, I can pull these out for an easy breakfast. So simple!

Tips:

Spray a baking sheet (13x18) with nonstick cooking spray to prevent sticking. You can also line it with parchment paper for easy removal and clean up.
Feel free to substitute a store bought pancake mix for the homemade batter. I prefer making my own batter from scratch because I have more control over the ingredients. Plus it comes together very quickly.
You can substitute any fresh fruit for the strawberries, blueberries, and bananas. Raspberries, blackberries, and apples will all work well. Just make sure its washed and dried well.
Use either a silicone spatula or an offset spatula to spread the batter to the corners of the pan. Try to make sure the batter is evenly distributed to make sure that it bakes level.

Nutrition