Description
This Sheet Pan Pancakes recipe offers a fun and easy way to make pancakes for a crowd by baking them all at once in the oven. Featuring fluffy, tender pancakes divided into four sections with different toppings—blueberries, chocolate chips, strawberries, and bananas—this breakfast dish provides a delightful variety of flavors and textures without the need for individual flipping on a griddle.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1¾ cup whole milk
- 1 tablespoon white vinegar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 Tablespoons salted butter (melted)
Toppings
- ½ cup blueberries (fresh or frozen)
- ¼ – ½ cup chocolate chips (to taste)
- ½ cup sliced strawberries
- ½ cup sliced bananas
Instructions
- Preheat Oven: Preheat your oven to 425°F and generously spray a 9×13-inch baking pan with non-stick spray to ensure easy removal of the pancakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, and salt until well combined to create the pancake base.
- Prepare Buttermilk: In a measuring cup, combine the whole milk and white vinegar. Let it sit for a few minutes until it starts to bubble and curdle slightly, mimicking buttermilk.
- Combine Wet Ingredients: In a separate medium bowl, beat the eggs until frothy. Stir in the vanilla extract, then mix in the prepared buttermilk mixture, followed by the melted salted butter.
- Combine Wet and Dry: Pour the wet ingredients into the flour mixture and gently stir until just combined; avoid overmixing to keep the pancakes fluffy.
- Pour Batter: Pour the batter evenly into the prepared baking pan, spreading it out smoothly.
- Add Blueberries: Mark out four quarters of the pan using a spatula or knife. In one quarter, sprinkle the blueberries. You can swirl them into the batter with a toothpick or leave them on top for visible berries after baking.
- Add Chocolate Chips: In the second quarter, sprinkle chocolate chips and gently swirl them into the batter as desired.
- Add Strawberries: In the third quarter, lay the sliced strawberries, arranging them closely in a puzzle-piece pattern for even coverage.
- Add Bananas: In the final quarter, place the banana slices gently on top of the batter.
- Bake: Place the baking pan in the preheated oven and bake for approximately 12 minutes. The pancakes should turn slightly golden brown on top. Check for doneness by inserting a toothpick or observing the surface texture to ensure they are cooked through.
Notes
- Use fresh or frozen blueberries depending on availability; no need to thaw frozen berries before adding.
- Swirling toppings into the batter creates a marbled effect, while placing them on top preserves their shape and visibility after baking.
- Adjust chocolate chip quantity according to your preference for sweetness.
- This recipe makes about 8 servings, perfect for a family breakfast or brunch.
- To keep pancakes warm, cover loosely with foil until serving.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or oven.
