Sheet Pan Pancakes with Fruit and Chocolate Recipe

If you’re someone who loves pancakes but hates standing over a hot griddle flipping each one, you’re going to absolutely adore this Sheet Pan Pancakes with Fruit and Chocolate Recipe. It’s hands-down one of my favorite ways to get a big batch of fluffy, slightly caramelized pancakes on the table fast, without the mess or fuss. Plus, the way the fruit and chocolate get baked right in? Game changer. Keep reading—I’m about to share all my secrets to making it turn out perfectly every time.

this Recipe

Ingredients You’ll Need

The ingredients for this Sheet Pan Pancakes with Fruit and Chocolate Recipe are simple pantry staples with some fresh fruit and chocolate chips added for a sweet touch. I always recommend having good-quality vanilla extract and real butter on hand—it really makes a difference in flavor here.

• All-purpose flour: The base for fluffy pancakes, make sure it’s fresh for best rise.
• Baking powder and baking soda: Work together to give the pancakes lift and lightness.
• Kosher salt: Balances the sweetness and enhances flavors.
• Granulated sugar: Adds just a touch of sweetness on top of the natural sugars from the fruit.
• Large eggs: Bind the batter and add richness.
• Milk: Helps create a smooth batter—whole or 2% works best for tender pancakes.
• Butter, melted: Adds richness and helps create a tender crumb. Don’t skip this!
• Vanilla extract: Adds a warm, sweet depth you won’t want to miss.
• Chocolate chips: The indulgent part that kids and grown-ups both love.
• Strawberries, bananas, blueberries: Fresh fruit keeps things bright, juicy, and colorful.
• Additional granulated sugar topping: For that perfect light crunch and sparkle once baked.
• Maple syrup: Essential for serving—a drizzle of pure maple syrup is my favorite finishing touch.

Variations

I love to switch things up depending on the season or what I have on hand. This Sheet Pan Pancakes with Fruit and Chocolate Recipe is incredibly versatile—you can easily tailor it to your taste or dietary needs.

• Gluten-Free Version: I’ve tried swapping the flour for a gluten-free blend, and it works really well—just be sure to add a teaspoon of xanthan gum for structure.
• Nut Butter Addition: Swirling in a bit of almond or peanut butter before baking adds amazing flavor and protein.
• Berry Mix: Replace strawberries and bananas with raspberries and blackberries for a tart twist in summer.
• Vegan Adaptation: Use flax eggs and a plant-based milk substitute; it takes a little tweaking but still turns out delicious.

How to Make Sheet Pan Pancakes with Fruit and Chocolate Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and giving your 12×17-inch half sheet pan a good spray with non-stick cooking spray. I’ve learned the hard way that skipping this step can lead to pancakes sticking and tearing, so do not skip it! You want those edges neat when it’s time to serve.

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together all-purpose flour, baking powder, baking soda, kosher salt, and sugar until evenly mixed. Getting this right sets the stage for an even rise. I like to whisk for a full minute to make sure everything is nicely combined and aerated.

Step 3: Combine Wet Ingredients

Make a little well in your dry ingredient mixture and add your lightly beaten eggs and milk. Whisk gently until just combined—don’t overmix or your pancakes could get tough. Then stir in the melted butter and vanilla extract until the batter is smooth and silky.

Step 4: Pour and Top the Batter

Pour the pancake batter evenly into your prepared pan. Now comes the fun part—divide the pan roughly into four sections and top each with your choice of fruit or chocolate chips. I usually do strawberries in one corner, bananas in the next, chocolate chips after that, and blueberries for the last quarter. Then sprinkle a tablespoon of sugar evenly over the whole pan—it gives the top a subtle caramelized crunch that’s irresistible.

Step 5: Bake to Perfection

Bake the pancakes for 20-25 minutes until they’ve puffed up nicely, the tops are a light golden brown, and a toothpick inserted into the center comes out clean. I find that ovens vary, so start checking around 20 minutes to avoid overbaking. Once done, let the pan sit for a few minutes before slicing into 24 squares. Serve warm with plenty of maple syrup, and watch your family’s faces light up!

How to Serve Sheet Pan Pancakes with Fruit and Chocolate Recipe

Garnishes

I usually top these sheet pan pancakes with a dusting of powdered sugar and a quick drizzle of warm maple syrup—they’re like the perfect sweet kiss everyone expects in pancakes. Occasionally, I’ll add a dollop of whipped cream or a sprinkle of chopped nuts for extra texture and flavor. Fresh mint leaves can also add a surprising burst of color and freshness if you’re feeling fancy.

Side Dishes

To round out breakfast, I love pairing these pancakes with crispy bacon or sausage links, plus a side of scrambled eggs to add some protein. On lighter mornings, a fresh fruit salad alongside provides a nice balance to the richness and sweetness of the chocolate and berries.

Creative Ways to Present

For special occasions, I’ve served the sheet pan pancakes on a large wooden board surrounded by small bowls of extra chocolate chips, maple syrup, nuts, and berries so everyone can customize their squares. It’s a delightful spread that looks stunning and makes breakfast a fun interactive experience—perfect for weekend brunches or holiday mornings!

Make Ahead and Storage

Storing Leftovers

Leftover sheet pan pancakes store beautifully in an airtight container in the fridge for up to 3 days. I usually separate layers with parchment paper to keep them from sticking together, making it easy to grab just a few squares for a quick breakfast or snack.

Freezing

If you want to save these for longer, freezing is a great option. After baking, let the pancakes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months and thaw quickly when you’re ready to eat.

Reheating

To reheat, I pop the pancakes in a toaster oven or regular oven at 350°F for about 5-7 minutes. This brings back their crisp edges while keeping the inside soft—way better than a microwave, which can make them soggy. If you’re in a hurry, the microwave works too, but just for 20-30 seconds at a time.

FAQs

Final Thoughts

I can’t tell you how many times this Sheet Pan Pancakes with Fruit and Chocolate Recipe has saved me on busy weekend mornings or casual brunch gatherings. It’s quick, fun, and reliable, plus the crowd-pleasing variety of toppings makes everyone feel like it was made just for them. Once you try making pancakes by the sheet pan method, you might just find yourself never going back to the old-school griddle flipping routine. Give it a go and enjoy the easiest, tastiest pancakes you’ll ever bake—you’re going to love it as much as I do!

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