Sheet Pan Pancakes made with homemade pancake batter and topped with chocolate chips, strawberries, and raspberries let you make pancakes for a crowd without flipping them over the stove top for an hour.
Everyone loves pancakes, but since they are hands on work for the person cooking, they aren’t always good for a big family or a party. Someone tends to get stuck in the kitchen flipping pancake after pancake. And, by the time all the pancakes are done, the first pancakes are already cold.
Sheet pan pancakes solve all those issues, and you can bake a couple pans at a time. Fill them with different toppings and offer different flavors to spice things up, but don't forget the fruit or maple syrup! They're the perfect way to enjoy delicious pancakes on busy mornings too!
For more delicious breakfast recipes check out this Fresh Strawberry Muffin Recipe, these Chocolate Blended Baked Oats, and these Belgian Waffles
WHY WE LOVE SHEET PAN PANCAKES
Sheet pan pancakes are a favorite in our household. They are the perfect breakfast treat for everyone from kids to adults. Here’s why the whole family loves this easy breakfast recipe:
- Super easy- These pancakes are so much easier than flipping pancake after pancake, and there’s no watching them cook.
- Versatile toppings- You can divide the topping among sections of the pancakes, and use just about any topping you want. So, if one person wants blueberry pancakes and someone else wants chocolate chip pancakes, you can have both! It's a fun way to make everyone happy! Use any of your favorite toppings
- They are good for dessert. Not only are these pancakes a great breakfast for a crowd, but they are a delicious quick and easy dessert.
INGREDIENTS/SHOPPING LIST
- All-purpose Flour
- Sugar
- Oil or melted unsalted butter
- Eggs
- Baking powder
- Bicarbonate of soda
- Whole Milk
- Vanilla extract
- Salt
- Strawberries
- Peanut butter
- Chocolate chips
- Raspberries
- Blueberries
- Sprinkles
- Syrup
SUBSTITUTIONS AND ADDITIONS
- Pancake batter: Homemade batter is always better, but if your in a hurry, you can always use a box of your favorite pancake mix (such as bisquick mix) and bake it following the directions.
- Use different toppings: For this recipe, I used strawberries, peanut butter, chocolate chips, raspberries, blueberries, and sprinkles, but you can use any toppings you prefer or any fresh fruit.
- Milk: Whole milk makes the pancakes fluffier, but if you have lactose sensitivities, you could use a dairy free milk like soy milk. I also love to make buttermilk sheet pan pancakes when I have some in the fridge too. Just replace the milk with buttermilk for extra fluffy pancakes.
RECOMMENDED TOOLS TO MAKE THIS EASY SHEET PAN PANCAKES
- Sheet pan or rimmed baking sheet
- Measuring cups
- Measuring spoons
- Large Bowl
- Spatula
- Parchment paper
HOW TO MAKE THIS SHEET PAN PANCAKE RECIPE
This sheet pan pancake recipe is so quick and easy to make. You’ll love making them for your family for breakfast.
- First, preheat your oven to 425℉. Then, line a 9x13 inch baking sheet or half sheet pan with parchment paper.
- Whisk your dry ingredients in a large mixing bowl (flour, sugar, salt, baking powder, and baking soda).
- Next, add the wet ingredients- eggs, oil, milk, and vanilla to the dry ingredients. Beat until smooth.
- Pour batter into the prepared baking sheet.
- Looking at the pancake batter, visually divide it into 6 sections.
- Add strawberries to the 1st section, dollop peanut butter into the 2nd section with bananas, sprinkle chocolate chips onto the 3rd section, add raspberries to the 4th section and scatter with white chocolate chips, put blueberries in the 5th section, and add sprinkles on the 6th section.
- Next, place the sheet pan into the center of the oven and bake for 15-minutes. Check with a knife inserted in the center of the pancake that comes out clean to check if its completely baked.
- While your pancake is still in the pan, use a sharp knife to slice it into servings. Remove the slices with a spatula.
- Drizzle each serving with syrup.
- Serve and Enjoy!
TIPS
- Don’t overbeat the pancake batter. You want to beat the batter just until it’s smooth. Just link with regular pancakes.
- Use a cocktail stick to swirl the peanut butter before topping with banana slices.
- When done baking, the top should be golden brown and the pancake should look set.
STORAGE TIPS
- Store any leftovers in an airtight container.
- They will keep for at least 3 days in the refrigerator.
- You can reheat individual pancakes slices in the microwave for 1 minute or slices can be eaten cold as a snack.
FREQUENTLY ASKED QUESTIONS
Can I freeze sheet pan pancakes?
Sheet-Pan Pancakes can be frozen for up to 3 months. Simply place slices in a freezer bag and freeze. When ready to eat your pancakes, allow them to thaw at room temperature then reheat in the microwave for 1-minute.
How many people can I feed with this sheet pan pancakes recipe?
This recipe makes a whole sheet pan pancake that you can slice into individual servings. You can get about four to six servings from one sheet pan. If you need more, you can always double the recipe and make two pans.
Do I have to divide the pancake into sections?
Nope! In fact, you don’t have to add any toppings at all. If you only want chocolate chip pancakes, only use chocolate chips, or if you want blueberry and strawberry pancakes just divide the pan into two sections. This recipe is totally versatile so add as many or as few toppings as you choose.
Can this recipe make perfect pancakes?
Yes, you can always make this crowd pleaser recipe into standard pancakes! Simply cook as you would in a frying pan or hot griddle.
OTHER PANCAKE RECIPES YOU MAY ENJOY
- Pineapple Upside Down Sheet Pan Pancakes
- Apple Cider Pancakes
- Whole Wheat Pancakes with Strawberry Syrup
- Bacon Cheddar Mashed Potato Pancakes
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil
- 3 large eggs
- 1 cup whole milk or buttermilk
- 2 teaspoons vanilla extract
- Small handful strawberries sliced • 2 tablespoon peanut butter
- ½ banana sliced
- Small handful chocolate chips
- Small handful raspberries
- Small handful white chocolate chips • Small handful blueberries
- 2 tablespoons sprinkles
- ¼ cup pancake syrup to serve
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Preheat the oven to 425 F. Line a 9 x 13 inch baking pan with baking parchment.
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Put the flour, sugar, salt, baking powder and bicarbonate of soda into a large mixing bowl and whisk to combine.
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Add the eggs, oil, milk and vanilla extract and beat until you have a smooth batter.
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Pour the batter into the prepared baking pan.
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Visually divide the pan into 6 sections.
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Begin by adding the sliced strawberries into the first section.
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Next dollop the peanut butter into the second section. Use a cocktail stick to swirl then add the banana on top.
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Sprinkle the chocolate chips onto the third section.
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Add raspberries to the fourth section then scatter the white chocolate chips beside the raspberries.
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Add the blueberries to the fifth section.
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Finally scatter the sprinkles over the sixth section.
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Put the pan into the center of the oven and bake for 15 minutes or until the top is golden. When you remove the pan from the oven the pancake should look set.
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Use a sharp knife to slice the sheet pancake while it’s still in the pan. Remove slices with a spatula.
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Arrange slices of the pancakes on to plates and drizzle over pancake syrup.
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Enjoy while still warm from the oven.
You can use as many or as few toppings as you like.
This is an amazing bake ahead breakfast or dessert. Store any leftovers in an airtight container
where they will keep for at least 3 days. You can reheat slices in the microwave for 1 minute or
slices can be eaten cold as a snack.
Sheet Pan Pancakes can be frozen for up to 3 months. Allow frozen pancakes to thaw at room
temperature then reheat in the microwave as above.
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