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Quick and Easy Sheet Pan Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 7 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Quick and Easy Sheet Pan Pancakes offer a fun and effortless way to prepare a large batch of pancakes at once. Baked in a half sheet pan, this recipe features four different delicious toppings—strawberries, bananas, chocolate chips, and blueberries—perfectly portioned for a crowd. These fluffy, golden-brown pancakes are served warm with maple syrup, making for an ideal breakfast or brunch option that saves time and reduces skillet cleanup.

Ingredients

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
  • 2 cups milk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract

Toppings

  • Chocolate chips
  • Thinly sliced strawberries
  • Thinly sliced ripe banana
  • Blueberries
  • 1 tablespoon granulated sugar (for sprinkling)
  • Maple syrup, for serving

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12×17-inch half sheet pan with non-stick cooking spray and set it aside to ensure the pancakes won’t stick.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar until evenly combined.
  3. Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the lightly beaten eggs and milk. Whisk gently until just combined. Then incorporate the melted butter and vanilla extract, mixing until the batter is smooth and uniform.
  4. Pour Batter into Pan: Pour the pancake batter evenly into the prepared sheet pan, spreading it out smoothly to fill the entire surface.
  5. Add Toppings: Divide the pan surface into four sections. Top one quarter with sliced strawberries, another with sliced bananas, a third section with chocolate chips, and the last with blueberries. Evenly sprinkle 1 tablespoon of granulated sugar over the entire surface to add a slight crunch and sweetness.
  6. Bake the Pancakes: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the pancakes have risen, the top starts to turn light golden brown, and a toothpick inserted in the center comes out clean.
  7. Slice and Serve: Remove the pan from the oven and allow to cool slightly. Slice the sheet pancakes into 24 squares, with 6 squares dedicated to each flavor. Serve warm with maple syrup drizzled over the top for added sweetness and flavor.

Notes

  • For best results, make sure not to overmix the batter to keep pancakes fluffy and tender.
  • You can substitute milk with a dairy-free alternative to make this recipe dairy-free.
  • Ensure the fruit is sliced thinly to help it bake evenly within the pancake batter.
  • Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
  • Feel free to customize toppings by adding nuts, other fruits, or different types of chocolate chips according to your preference.

Find it online: https://evelynscooking.com/quick-and-easy-sheet-pan-pancakes-recipe/