Sheet Pan Pancakes with Fruit and Chocolate Recipe

If you’re craving a fuss-free breakfast that’s as delicious as it is fun to make, you have to try my Sheet Pan Pancakes with Fruit and Chocolate Recipe. This recipe is a game-changer for anyone who loves pancakes but wants to save time and avoid standing over a skillet flipping flapjacks. I absolutely love how easy it is to customize with your favorite fruits and chocolate chips, turning a simple pancake into a beautiful, colorful sheet pan treat that feeds a crowd effortlessly.

this Recipe

Ingredients You’ll Need

The ingredients in this Sheet Pan Pancakes with Fruit and Chocolate Recipe come together to create a batter that’s light, fluffy, and perfectly sweetened while the toppings add bursts of fresh flavor and melty chocolate. The basics are pantry staples, which means you can whip this up anytime you’re craving something comforting without a complicated grocery run.

• All-purpose flour: The sturdy base that gives your pancakes structure—not too dense, not too cakey.
• Baking powder and baking soda: These leavening agents are the secret duo to helping your pancakes puff up beautifully in the oven.
• Kosher salt: Just enough to balance the sweetness and enhance the flavors.
• Granulated sugar: Adds sweetness to the batter and a sprinkle on top gives a slight crunch.
• Eggs: The binder that holds everything together, lightly beaten so the batter stays airy.
• Milk: For a smooth, thin batter that spreads nicely in the pan.
• Butter, melted: Adding buttery richness and helping keep the pancakes moist.
• Vanilla extract: For a subtle, warm undertone that takes the flavor up a notch.
• Chocolate chips: The gooey pockets of sweetness that everyone will go crazy for.
• Strawberries, bananas, blueberries: Fresh fruit slices that add juice, color, and natural sweetness.

Variations

I love tweaking this recipe based on what’s in season or what my family’s craving that morning. The sheet pan approach is so forgiving—you can easily swap fruits or add extras like nuts or even a pinch of cinnamon if you want a little extra warmth in the mix.

• Vegan Variation: I once swapped dairy milk for almond milk and used a flax egg instead of regular eggs—it worked surprisingly well, though the pancakes were a touch denser.
• Seasonal Fruits: Try peaches and raspberries in summer, or pears and figs during fall for a fresh twist.
• Nutty Boost: Sprinkle chopped walnuts or pecans over the batter before baking for a lovely crunch.
• Spice it Up: Adding a teaspoon of cinnamon or pumpkin pie spice gave my pancakes a cozy vibe that the whole family adored.

How to Make Sheet Pan Pancakes with Fruit and Chocolate Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grab a 12×17-inch half sheet pan and spray it well with non-stick cooking spray. I always make sure the pan is evenly coated, so the pancakes don’t stick and come out in perfect squares once baked.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar. Getting these mixed well ensures each bite is consistently fluffy and flavorful. I like to whisk them until there are no lumps or clumps—makes the batter silky smooth!

Step 3: Add Wet Ingredients and Combine

Make a well in the center of your dry ingredients and pour in the lightly beaten eggs and milk. Gently whisk them together until just combined—you want the batter slightly lumpy for the fluffiest pancakes. Then, stir in the melted butter and vanilla extract until everything is smoothly incorporated without overmixing.

Step 4: Pour Batter and Add Toppings

Pour the batter evenly into your prepared sheet pan. Now here’s the fun part: divide the pan roughly into quarters and layer each section with your toppings—strawberries, banana slices, chocolate chips, and blueberries. Finish off with a sprinkle of granulated sugar over the whole surface for a light, crisp top.

Step 5: Bake Until Golden

Bake for 20 to 25 minutes, until you see the pancake rise and turn lightly golden on top. The best test is to insert a toothpick into the center—it should come out clean or with just a few moist crumbs. When I first started baking pancakes this way, I kept opening the oven too early, so I recommend setting a timer to resist the urge!

Step 6: Slice and Serve

Once out of the oven, let the sheet pan pancakes cool for a couple of minutes, then slice into 24 squares—about six per flavor. Serve warm with plenty of maple syrup on the side. I guarantee your family or brunch guests will go crazy for this effortless yet stunning spread.

How to Serve Sheet Pan Pancakes with Fruit and Chocolate Recipe

Garnishes

I like to add a dusting of powdered sugar and a few fresh mint leaves on top for a pretty finish. Of course, a generous drizzle of warm maple syrup is non-negotiable in my kitchen—it’s like the cherry on top that brings all the flavors together.

Side Dishes

To round out the meal, I usually serve it with crispy bacon or golden breakfast sausages and a fresh fruit salad. This combo offers enough savory and sweet balance that everyone’s happy and satisfied.

Creative Ways to Present

Once, I made this recipe for a birthday brunch and laid out each quarter’s different topping on a separate decorative platter after slicing, so guests could mix and match. It looked super festive and made it easy for people to grab their favorite flavor without fuss.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. This method keeps them from drying out and preserves their fluffy texture.

Freezing

Freezing works great with this recipe! I separate the pancake squares with parchment paper in a freezer-safe container and freeze up to 2 months. When you’re ready, pop them straight into the toaster or oven for a quick warm-up.

Reheating

My favorite way to reheat is in a toaster oven set to 350°F for about 5-7 minutes, which crisps the edges while keeping the center soft. If you’re using a microwave, heat in short bursts to avoid rubbery pancakes.

FAQs

Final Thoughts

This Sheet Pan Pancakes with Fruit and Chocolate Recipe has become one of my family’s all-time favorites—not just because it’s tasty, but because it turns hectic mornings into a relaxed gathering around the table. You’ll love how it feels like a special treat without the usual morning rush fuss. Trust me, once you try it, you’ll find yourself reaching for this recipe again and again whether it’s a lazy weekend or a celebratory brunch. Give it a shot—you won’t regret it!

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