Description
This Quick and Easy Sheet Pan Pancakes recipe offers a fun and efficient way to make fluffy pancakes in one pan, perfect for feeding a crowd or meal prepping. With four different toppings — chocolate chips, strawberries, bananas, and blueberries — it’s a versatile breakfast that’s both colorful and delicious, baked to golden perfection in the oven and ready in just 35 minutes.
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
- 1 tablespoon granulated sugar (for topping)
Wet Ingredients
- 2 large eggs, lightly beaten
- 1 and 1/2 cups milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
Toppings
- Chocolate chips
- Thinly sliced strawberries
- Thinly sliced ripe banana
- Blueberries
For Serving
- Maple syrup
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 12×17-inch half sheet pan using non-stick cooking spray and set it aside to get ready for the batter.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar until well combined. This creates the base for your pancake batter.
- Add wet ingredients: Make a small well in the center of the dry mix and add the beaten eggs and milk. Whisk gently until mostly combined. Then, stir in the melted butter and vanilla extract, mixing until the batter is smooth and uniform but not overmixed.
- Pour batter into pan: Transfer the prepared pancake batter evenly into the greased sheet pan, spreading it out smoothly to cover the surface.
- Add toppings: Divide the pan into four sections. Top each quarter with one of the toppings: sliced strawberries, sliced bananas, chocolate chips, and blueberries. Sprinkle the entire surface evenly with 1 tablespoon of granulated sugar for a slight crunch and sweetness.
- Bake the pancakes: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes. The pancakes should rise, turn lightly golden on top, and a toothpick inserted in the center should come out clean, indicating doneness.
- Slice and serve: Carefully remove the pan from the oven and let it cool slightly. Slice the baked pancake sheet into 24 squares, with 6 squares per topping section. Serve warm with maple syrup for drizzling.
Notes
- You can substitute all-purpose flour with whole wheat flour for a healthier twist, but the texture might be denser.
- Feel free to customize toppings based on your preference—nuts, other fruits, or even a sprinkle of cinnamon work great.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven or microwave before serving.
- For a gluten-free version, use gluten-free baking flour blend instead of all-purpose flour.
- Ensure not to overmix the batter to keep pancakes light and fluffy.
Nutrition
- Serving Size: 1 pancake
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
