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Sheet Pan Pancakes

Plated sheet pan pancake slice with walnut and berry toppings
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Tired of flipping pancakes one by one? Bake one giant, fluffy pancake right in the oven! This simple recipe lets you use four different toppings on one pan, making it a guaranteed crowd-pleaser. Breakfast just got a whole lot easier and more fun.

Ingredients

Scale

For the Pancake Batter:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups milk (whole milk is great!)
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1 tsp pure vanilla extract

For the Toppings:

  • 1/2 cup chocolate chips
  • 1/2 cup blueberries
  • 1/2 cup strawberries, thinly sliced
  • 1 banana, thinly sliced
  • 1 tbsp granulated sugar, for sprinkling

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Generously grease a 12×17-inch sheet pan with non-stick spray.
  2. Mix Dry: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps the pancake rise evenly.
  3. Mix Wet & Combine: In the center of the dry ingredients, add the milk and eggs. Whisk just until combined—a few lumps are your friend! Gently stir in the melted butter and vanilla.
  4. Pour & Top: Pour the batter into your prepared pan and spread it evenly. Artfully arrange your toppings in four separate quadrants. Sprinkle the extra tablespoon of sugar over the entire surface.
  5. Bake: Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool for a few minutes before slicing and serving.

Notes

  • Tips & Tricks: The secret to a fluffy pancake is to not overmix the batter. Lumps are okay! For an extra-rich flavor, let your eggs and milk come to room temperature before mixing.
  • Serving Suggestions: These are perfect with a drizzle of warm maple syrup. For a bigger meal, serve alongside crispy bacon, sausage, or a fresh fruit salad.
  • Storage & Reheating: Store leftover squares in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months! Reheat in a toaster or microwave for a super-fast breakfast.

Find it online: https://recipesh.com/sheet-pan-pancakes/