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Sheet Pan Pancakes with Fruit and Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 109 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 pancakes 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Quick and Easy Sheet Pan Pancakes recipe offers a fun and effortless way to make a large batch of fluffy pancakes with a variety of delicious toppings all baked together in one pan. Perfect for family breakfasts or brunch gatherings, these pancakes are baked in the oven, eliminating the need for flipping individual pancakes on the stovetop. Enjoy a delightful mix of strawberries, bananas, chocolate chips, and blueberries with a sweet sprinkle of sugar on top, served warm with maple syrup.

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
  • Thinly sliced strawberries
  • Thinly sliced ripe banana
  • Blueberries
  • 1 tablespoon granulated sugar
  • Maple syrup, for serving

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 12×17-inch half sheet pan with non-stick cooking spray and set aside to prevent sticking.
  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: Create a well in the center of the dry ingredients and pour in the beaten eggs and milk. Whisk just until combined to avoid overmixing, then gently stir in the melted butter and vanilla extract until the batter is smooth.
  4. Pour Batter into Pan: Pour the prepared batter evenly into the sprayed sheet pan, spreading it out gently with a spatula if needed.
  5. Add Toppings: Divide the surface into four sections. Top one quarter with sliced strawberries, another quarter with sliced bananas, the third quarter with chocolate chips, and the last quarter with blueberries. Sprinkle the entire top evenly with 1 tablespoon of granulated sugar for a slight caramelized finish.
  6. Bake the Pancakes: Place the sheet pan in the oven and bake for 20 to 25 minutes, or until the pancake has risen, the top starts to turn a light golden brown, and a toothpick inserted in the center comes out clean.
  7. Serve: Remove from the oven, slice into 24 squares, with 6 squares per topping flavor. Serve warm with maple syrup for a classic sweet breakfast treat.

Notes

  • You can use your favorite pancake toppings or mix-ins instead of the suggested fruits and chocolate chips.
  • Ensure not to overmix the batter to keep the pancakes fluffy.
  • If you prefer crisper edges, bake a few minutes longer but watch carefully to avoid overbaking.
  • This recipe can be doubled for larger gatherings using two sheet pans.
  • Leftovers can be refrigerated and reheated in the oven or microwave.

Nutrition

  • Serving Size: 1 pancake square
  • Calories: 110
  • Sugar: 7g
  • Sodium: 150mg
  • Fat: 3.5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://cookesrecipes.com/sheet-pan-pancakes-with-fruit-and-chocolate-recipe/