Sheet Pan Pancakes
These Sheet Pan Pancakes are one fluffy homemade batter divided into four sections — strawberry, blueberry, chocolate chip, and cinnamon brown sugar! All baked at once with no flipping required for just $0.35 a serving.
Servings: 8
Cost: $4.21, $0.53 per Serving
Ingredients
Pancake Batter:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ¼ cups whole milk
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
Toppings:
- 1 ½ tablespoons seedless strawberry jam warmed slightly
- ¼ cup sliced strawberries
- ¼ cup blueberries
- ¼ cup chocolate chips
- 1 ½ tablespoons unsalted butter melted
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
For Serving:
- Maple syrup butter, whipped cream, or powdered sugar
Instructions
- Preheat oven to 425°F. Line a 9x13-inch rimmed sheet pan with parchment paper and lightly coat with nonstick spray.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Add large eggs, whole milk, melted unsalted butter, and vanilla extract.
- Whisk until just combined and smooth. Do not overmix. Let the batter rest for 5 minutes.
- Toss blueberries and chocolate chips with a small pinch of flour to help prevent sinking.
- Pour the batter into the prepared pan and gently tap the pan on the counter to spread evenly.
- Divide the batter visually into 4 sections.
- Warm seedless strawberry jam slightly, then dollop it over one section and swirl gently with a knife or toothpick. Top with sliced strawberries.
- Sprinkle blueberries evenly over the second section.
- Sprinkle chocolate chips evenly over the third section.
- In a small bowl, mix melted unsalted butter, brown sugar, and cinnamon. Spoon over the final section and swirl gently.
- Bake for 14-17 minutes until a toothpick inserted in the center comes out clean.
- Cool for 1–2 minutes, then slice into squares and serve warm with maple syrup, butter, whipped cream, or powdered sugar.
Notes
Do not overmix the batter; a few small lumps are fine and will help keep the pancakes light and fluffy.
The pancakes are done when the top springs back lightly and a toothpick inserted in the center comes out clean.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat individual squares in the microwave for 15–20 seconds or warm in a 300°F oven.
Nutrition
Calories: 307kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 266mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
