Description
Feed a crowd easily with these sheet pan pancakes that bake in 20 minutes. They are perfect for festive brunches and allow for customizable toppings.
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar, plus 1 tablespoon for topping
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 3 cups whole milk
- 6 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- Nonstick cooking spray
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup banana slices
- ½ cup mini chocolate chips
- Pure maple syrup
- Powdered sugar
- Whipped cream
Instructions
- Preheat your oven to 350°F. Generously spray a 17×12 inch half sheet pan with nonstick cooking spray, coating the sides and corners.
- Whisk flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a large bowl until combined.
- Make a well in the dry ingredients center. Add eggs and milk, whisking gently until just combined.
- Gently whisk in melted butter and vanilla extract until the batter is smooth. Avoid overmixing.
- Pour batter into the prepared sheet pan. Use a spatula to spread it evenly across the surface.
- Divide the pan into four sections. Top one quarter with strawberry slices, one quarter with blueberries, one quarter with banana slices, and one quarter with chocolate chips.
- Sprinkle the remaining 1 tablespoon of sugar evenly over the entire top of the batter.
- Bake for 20 to 25 minutes until the pancake has risen, the top is light golden brown, and a toothpick inserted in the center comes out clean.
- Remove from the oven. Let cool for 2 to 3 minutes in the pan before slicing.
- Cut into 24 squares. Serve warm with maple syrup, powdered sugar, and whipped cream on the side.
Notes
- Replace whole milk with buttermilk for a tangier flavor.
- Use toppings like diced apples with cinnamon or chopped pecans for a seasonal change.
- Substitute melted coconut oil for butter and use non-dairy milk for a dairy-free version.
- Add 1 teaspoon of warm spices like cinnamon or nutmeg to the batter for winter flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze squares for up to 3 months; reheat frozen squares in a toaster or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American