Sheet Pan Pancakes
Total Time
Prep: 15 mins. Cook: 20 mins.
Yield
8 servings
Sheet pan pancakes make it a whole lot easier to get everyone's favorite breakfast food on the table. It's simple to customize with different pancake toppings, too!
Ingredients
- PANCAKES:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups 2% milk
- 2 large eggs, room temperature
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- TOPPINGS:
- 1/4 cup miniature semisweet chocolate chips
- 1/2 cup sliced fresh strawberries
- 1/2 cup fresh blueberries
- 1/4 cup creamy peanut butter
- 3 tablespoons seedless strawberry jam
- Maple syrup
Directions
- Preheat oven to 425°. In a large bowl, whisk together flour, sugar, baking powder and salt. Whisk in milk, eggs, melted butter and vanilla extract until just combined. Let sit 5-10 minutes.
- Pour pancake batter into greased 13x9-in. baking pan or baking sheet with 1-in. edge; spread into an even layer. Divide batter into 4 quarters for toppings; on one quarter, sprinkle chocolate chips; on another quarter, sprinkle sliced strawberries; on another quarter sprinkle blueberries.
- Place peanut butter in a small microwave-safe dish. Microwave 15-30 seconds or until runny. Drizzle peanut butter over last quarter; dollop with fruit jam. Use a knife to swirl peanut butter and jam around.
- Bake until pancakes are golden brown and puffed, 18-22 minutes. Cool slightly; cut into squares. Serve with maple syrup.
Nutrition Facts
1 piece: 334 calories, 14g fat (6g saturated fat), 65mg cholesterol, 448mg sodium, 45g carbohydrate (18g sugars, 2g fiber), 9g protein.
Gone are the mornings of standing over a hot griddle, making pancakes in batches and frantically serving plate-by-plate. Instead, pour your batter onto a sheet tray, divide the toppings into different sections and let the oven do the work all at once. —Julie Andrews, Rockford, Michigan
Recipe Creator
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