Sheet Pan Strawberry Pancakes
Now the whole family can enjoy breakfast together with these Sheet Pan Strawberry Pancakes. Easy to make, customizable, and absolutely delicious! Freezer friendly too!
Post update on 4/28/26
Sheet Pan suppers are all the rave for their ease and now you can enjoy an easy breakfast with these Sheet Pan Strawberry Pancakes.
I love eating pancakes but I don't always like standing over the stove making batches upon batches while my family eats and I cook. These whip up so quickly and in under 30-minutes, everyone can enjoy hot pancakes at the same time!
Love recipes with strawberries? Try these favorites next: Fresh Strawberry Crumble Bars, Strawberry Pizza, Strawberry Pretzel Salad, and Strawberry Cheese Cake Dip.
This recipe uses basic ingredients you probably have on hand- flour, sugar, baking powder, milk, eggs, butter, and whichever toppings you like.
I love strawberries, but you can add blueberries, raspberries, chocolate chips, or simply leave the pancakes plain and serve with butter and syrup.
Sometimes I'll do chocolate chips on one half and berries on the other depending on what my family is craving. It's very versatile.
If you happen to have leftovers, sheet pan pancakes also freeze well. As a matter of fact, the texture and taste is even better than regular skillet pancakes that have been previously frozen. I like to make a double batch and keep in the freezer to have on hand for busy mornings.
Ingredients You Need
- All-purpose flour
- White and brown sugar offer richness and a touch of sweetness.
- Baking powder for rising.
- Kosher salt
- Eggs
- Low-fat milk
- Butter adds flavor and keeps the pancakes moist.
- Vanilla extract adds a warm flavor.
- Strawberry preserves
- Fresh strawberries
Easy to make Sheet Pan Pancakes
- Mix dry ingredients in a mixing bowl then create a well in the center of the bowl.
- Combine wet ingredients in a separate bowl and pour in the center of the flour well.
- Gently fold dry ingredients with the wet ingredients until a thick batter forms, then pour in a sheet pan that's been sprayed with cooking spray.
- Dollop strawberry preserves over the pancake batter and use a toothpick or knife to swirl into the batter.
- Top with fresh strawberries and bake in the oven at 425℉ for 15-20 minutes until puffed and golden.
Toppings and Variations
- Fresh berries: blueberries, raspberries, blackberries
- Baking chips: chocolate, peanut butter, or butterscotch baking chips
- Cinnamon sugar sprinkle
- Creamy peanut butter swirled throughout the batter
- Powdered sugar with butter and syrup
- Chocolate sauce
Ang's Helpful Tips
- Don't over-mix the batter as this will result in tough pancakes. Combine just until you don't see any loose flour. Small lumps in the batter are okay.
- Be careful not to over-bake sheet pan pancakes. The top should be puffed and lightly golden. Check for doneness by using a toothpick in the center to make sure it comes out clean.
Can I use frozen strawberries instead of fresh?
It is not recommended to use frozen strawberries as they will prevent the batter around the strawberries from cooking all the way through. The extra moisture in frozen berries can also make the batter soggy in places.
Can I use gluten-free flour?
I have not tested this but I'm sure it would work just fine. Make sure your gluten-free flour blend is a 1:1 ratio so you don't need to make adjustments with the other ingredients.
Freezing sheet pan pancakes
Cool pancakes completely before freezing. Slice in desired size and place in a single layer in a freezer safe container or bag. Freeze up to 2 months. When ready to enjoy, heat in the microwave for 1-minute, 30-seconds or until heated through.
I'm confidant you'll not only love the ease of making Sheet Pan Pancakes, but you'll love to eat them as well!
More Sweet Breakfast Recipes to Enjoy
- Blueberry Pancake Muffins with Pancake Mix
- Buttermilk Wheat Pancakes
- Buttermilk Waffles
- Blueberry Oatmeal Muffins
- Lemon Blueberry Breakfast Cake
Sheet Pan Strawberry Pancakes
Equipment
- ¼ sheet pan or 9x13 baking dish
- medium mixing bowl
- small mixing bowl
Ingredients
- 2 cups all-purpose flour
- 2 tablespoon light brown sugar
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ½ cups low-fat milk
- ¼ cup melted butter, slightly cooled
- 1 teaspoon vanilla extract
- ¼-1/2 cup strawberry preserves slightly heated
- 1 cup sliced fresh strawberries
- non-stick cooking spray
Instructions
Preheat oven to 425°F and prepare a 9×13 rimmed sheet pan with non-stick cooking spray.
- In a mixing bowl add flour, sugars, baking powder, and salt. Whisk until combined.
- Create a well or hole in the center of the bowl by moving the dry ingredients to the sides of the bowl.
- In a separate bowl combine eggs, milk, butter, and vanilla extract. Whisk until light and airy, about 2 minutes.
- Pour egg mixture in the center of the flour well and gently fold to incorporate dry ingredients with the wet ingredients. The batter will be thick but won't be completely smooth. Small lumps are okay.
- Pour batter into your prepared sheet pan and smooth out evenly with a spatula. Give the pan a little shake to ensure the batter is even on all sides.
- Dollop 12 tablespoons of strawberry preserves, about ½-inch apart on top of the batter. Use a toothpick or knife to swirl in the jam. This does not need to be perfect. Have fun with it! Top with fresh sliced strawberries.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. You want the pancake to be puffed and lightly golden. It should spring back when you press the center.
- Allow to rest for 1-2 minutes then slice and serve!
Notes
Nutrition
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