Quick and Easy Sheet Pan Pancakes Recipe
This Quick and Easy Sheet Pan Pancakes recipe offers a fun and effortless twist on traditional pancakes by baking the batter in a sheet pan and topping it with a variety of fresh fruits and chocolate chips. Perfect for a crowd or a lazy weekend breakfast, these sheet pan pancakes deliver fluffy, evenly cooked pancakes with minimal fuss and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 24 squares 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 and 1/2 cups milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
Toppings
- Maple syrup, for serving
- Chocolate chips
- Thinly sliced strawberries
- Thinly sliced ripe banana
- Blueberries
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 12×17-inch half sheet pan with non-stick cooking spray and set aside to keep the pancakes from sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar to evenly distribute the leavening agents and flavors.
- Mix Wet Ingredients into Dry: Create a well in the center of the flour mixture and add the lightly beaten eggs and milk. Whisk these together until just combined to avoid overmixing. Then gently whisk in the melted butter and vanilla extract until the batter is smooth and homogeneous.
- Pour Batter: Pour the pancake batter evenly into the prepared sheet pan, smoothing the surface slightly.
- Add Toppings: Divide the sheet pan into four sections and top each section separately with strawberry slices, banana slices, chocolate chips, and blueberries. Sprinkle the entire surface evenly with 1 tablespoon of granulated sugar to help create a slight caramelized finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pancake batter has risen, the edges are lightly browned, and a toothpick inserted into the center comes out clean.
- Serve: Remove from the oven and allow to cool slightly. Cut into 24 squares, providing six pieces for each topping flavor. Serve warm with maple syrup for drizzling.
Notes
- You can customize the toppings based on your preferences or what’s in season.
- Ensure not to overmix the batter to keep the pancakes fluffy.
- Use room temperature eggs and milk for best mixing results.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Store leftovers in an airtight container in the refrigerator and reheat gently.
Keywords: sheet pan pancakes, baked pancakes, easy breakfast, fruit pancakes, chocolate chip pancakes, breakfast for a crowd
