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Overhead view of a sheet pan pancake with blueberries, chocolate chips, and strawberries, a perfect 10-ingredient breakfast idea.

Sheet Pan Pancakes with Toppings

Enjoy these easy sheet pan pancakes, perfect for a quick and delicious breakfast. This recipe uses minimal ingredients and is adaptable for various dietary needs.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Breakfast
Calories: 334
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the 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
For the 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 for serving

Equipment

  • large bowl
  • Whisk
  • 13x9-inch baking pan or baking sheet with 1-inch edge
  • Small microwave-safe dish
  • Knife

Method
 

  1. Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the milk, eggs, melted butter, and vanilla extract to the dry ingredients. Whisk until just combined. Let the batter sit for 5-10 minutes.
  3. Pour the pancake batter into a greased 13x9-inch baking pan or a baking sheet with a 1-inch edge. Spread the batter into an even layer.
  4. Divide the batter into four sections. Sprinkle chocolate chips over one section, sliced strawberries over another, and blueberries over a third section.
  5. Place the peanut butter in a small microwave-safe dish. Microwave for 15-30 seconds, or until it is runny. Drizzle the peanut butter over the last section of batter. Dollop the strawberry jam over the peanut butter. Use a knife to swirl the peanut butter and jam together.
  6. Bake for 18-22 minutes, or until the pancakes are golden brown and puffed. Let them cool slightly, then cut into squares.
  7. Serve the sheet pan pancakes with maple syrup.

Nutrition

Calories: 334kcalCarbohydrates: 45gProtein: 9gFat: 14gSaturated Fat: 6gCholesterol: 65mgSodium: 448mgFiber: 2gSugar: 18g

Notes

This recipe is a base that can be adapted. Feel free to swap out toppings based on your preferences or what you have on hand. For gluten-free options, you can experiment with a gluten-free flour blend.

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