Quick and Easy Sheet Pan Pancakes Recipe
This Quick and Easy Sheet Pan Pancakes recipe offers a fun and simple way to make a large batch of pancakes baked all at once on a single sheet pan. With sections topped with different delicious flavors like fresh strawberries, bananas, chocolate chips, and blueberries, it’s perfect for a crowd or a convenient breakfast meal.
- 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
- Chocolate chips (amount as desired, approximately 1/4 cup)
- Thinly sliced strawberries (about 1/2 cup)
- Thinly sliced ripe banana (about 1/2 cup)
- Blueberries (about 1/2 cup)
- 1 tablespoon granulated sugar (for sprinkling)
- Maple syrup, for serving
Instructions
- 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 to ensure the pancakes won’t stick and set it aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar. Whisk these dry ingredients together thoroughly until evenly mixed.
- Add Wet Ingredients: Make a well in the center of the dry ingredient mixture and add the lightly beaten eggs and milk. Whisk gently until the mixture is just combined. Then stir in the melted butter and vanilla extract gently until the batter is smooth and well blended.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased sheet pan, spreading it out as needed to cover the surface.
- Add Toppings: Divide the batter surface into four sections. Top one quarter with sliced strawberries, another quarter with sliced bananas, one quarter with chocolate chips, and the final quarter with blueberries. Sprinkle the entire top evenly with 1 tablespoon of granulated sugar for a slight crunchy sweetness.
- Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, or until the pancake batter has fully risen, the top is lightly golden brown, and a toothpick inserted in the center comes out clean.
- Slice and Serve: Remove the sheet pan from the oven. Allow the pancake to cool slightly, then slice into 24 squares (6 squares per topping section). Serve warm with maple syrup on the side for drizzling.
Notes
- You can customize the toppings with your favorite fruits or add nuts for extra crunch.
- Use fresh fruits for the best flavor and presentation.
- Be careful not to overmix the batter to keep pancakes tender.
- The sugar sprinkled on top adds a crunchy texture but can be omitted if desired for less sweetness.
- This recipe is great for feeding a crowd or prepping ahead for busy mornings.
Keywords: sheet pan pancakes, baked pancakes, easy pancake recipe, breakfast pancakes, one pan pancakes, fruit pancake recipe, chocolate chip pancakes
