sheet pan pancakes

Breakfast

Sheet Pan Pancakes

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

  • 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
  • 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.

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