Sheet Pan Pancakes with Fruit and Chocolate
Enjoy an effortless breakfast with these fluffy Sheet Pan Pancakes topped with a colorful mix of fruit and chocolate. Baked all at once for ultimate convenience, they’re perfect for feeding a crowd without the hassle of flipping individual pancakes.
Equipment
- Sheet Pan (12x17-inch)
- Mixing Bowl
- Whisk
- Spatula
- Measuring cups
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup granulated sugar
Wet Ingredients
- 2 large eggs lightly beaten
- 1 ½ cups milk
- ¼ cup butter melted
- 1 tsp vanilla extract
Toppings
- chocolate chips as desired
- strawberries thinly sliced
- bananas thinly sliced
- blueberries fresh
- 1 tbsp granulated sugar for topping
- maple syrup for serving
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12×17-inch sheet pan with non-stick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the eggs and milk until smooth. Pour the wet ingredients into the dry mixture.
- Add melted butter and vanilla extract, stirring gently until combined. Do not overmix.
- Pour the batter evenly into the prepared sheet pan and spread it out with a spatula.
- Arrange toppings in separate sections—strawberries, bananas, chocolate chips, and blueberries.
- Sprinkle 1 tablespoon of sugar evenly over the top for a light caramelized finish.
- Bake for 20–25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for 5–10 minutes, slice into squares, and serve warm with maple syrup.
Notes
Customize toppings with seasonal fruits, nuts, or even chocolate drizzle. For a healthier version, use whole wheat flour and coconut sugar. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.