Sheet Pan Pancakes

5 from 3 votes

Sheet Pan Pancakes are an easy and delicious way to enjoy fluffy pancakes topped with fresh fruit and chocolate chips, ready in just 28 minutes. Perfect for busy mornings, this tried and true, easy sheet pan breakfast recipe is a guaranteed winner, with minimal prep and clean up.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Keyword: Sheet Pan Pancakes Recipe

Servings:

Calories: 268kcal

Ingredients

2 ½ cups all purpose flour, spooned and leveled
¼ cup granulated sugar
2 tablespoons baking powder
½ teaspoon kosher salt
2 cups whole milk
2 extra large eggs, beaten
6 tablespoons salted butter, melted and cooled
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
⅔ cup fresh strawberries, washed, dried, capped and sliced
⅔ cup fresh blueberries, washed and dried
⅔ cup chocolate chips (You can use milk chocolate, semi sweet or dark chocolate. I used semi sweet chocolate chips)
1 medium size ripe bananas, sliced

Instructions

Preheat the oven to 425*F. Spray a baking sheet (13x18) with nonstick cooking spray.
Add the flour, granulated sugar, baking powder and kosher salt to a medium size (2-3 quarts) mixing bowl. Whisk to combine.
Whisk in the milk, beaten eggs, melted and cooled butter, vanilla and almond extract. Continue whisking just until well incorporated and no large lumps remain (some small lumps are okay).
Evenly pour the pancake batter into the prepared baking sheet. Use either a silicone spatula, or an offset spatula to spread the batter to the corners. Try to make sure the batter is evenly distributed to make sure that the pancakes bake level.
For the next step, it may help to mentally picture your baking sheet divided into four sections. For the 1st section, lay out your sliced strawberries. 2nd section for the blueberries. 3rd section for the sliced bananas, and finally, for the 4th section, the chocolate chips.
Bake for 15-18 minutes, or until the top of the pancakes are golden brown. (Remember, that all ovens bake differently, so be sure to keep a close eye on the pancakes)
Remove the pan from the oven and allow the pancakes to rest for 2-3 minutes before using a sharp kitchen knife to slice the 4 sections first. Then slice each section into 3 slices (or more) before serving with syrup or a dusting of powdered sugar.

Video

Notes

Ensure your eggs and milk are at room temperature before mixing. This helps the batter come together smoothly and bake evenly.
Whisking the dry ingredients well helps ensure that the baking powder is evenly distributed, which is crucial for your pancakes to rise up nice and fluffy.
Make sure the melted butter is cooled to avoid cooking the eggs.
Don’t overmix the batter! When combining wet and dry ingredients, mix just until combined. Overmixing can result in tough pancakes.
You can use any combination of toppings you want, or don't use any toppings at all!
If you’re unsure if the pancakes are done, insert a toothpick into the center. If it comes out clean, they’re ready.

Nutrition