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!
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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!
This recipe uses basic ingredients you probably have on hand; flour, sugar, baking powder, milk, eggs, butter, and whatever kinds of toppings you like. I love strawberries but you can add blueberries, raspberries, chocolate chips, or simply leave the pancakes plain and add butter and syrup. Sometimes I’ll do chocolate chips on one half and berries on the other depending on what my family is craving.
If you happen to have leftovers, Sheet Pan Strawberry 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.
I’m confidant you’ll not only love the ease of making Sheet Pan Pancakes, but you’ll absolutely love to eat them as well!
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Sheet Pan Strawberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp light brown sugar
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1 1/2 cups low-fat 1% milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4-1/2 cup strawberry preserves slightly heated
- 1 cup sliced fresh strawberries
- non-stick cooking spray
Additional topping options
- powdered sugar
- maple syrup
- blueberries, raspberries, blackberries
- chocolate chips
- whipped cream
- cinnamon & sugar
- peanut butter
Instructions
Preheat oven to 425°F and prepare a 9×13 rimmed sheet pan with lots of non-stick cooking spray
- In a large mixing bowl add flour, sugars, baking powder, and salt. Whisk until combined.
- Create a well in the center of the bowl by moving the dry ingredients to the sides of the bowl.
- Add eggs, milk, butter, and vanilla extract. Whisk and slowly incorporate dry ingredients with the wet until combined and the batter is thick. It won't be completely smooth, You should still see small lumps.
- Pour batter into prepared sheet pan and smooth out evenly with spatula. Give the pan a little shake to ensure the batter is even on all sides.
- Dollop 12 tablespoons of strawberry preserves about 1/2-inch apart on top of the batter. Use a tooth pick 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 spring back to the touch.
- Cool for a couple minutes, slice and serve!
Notes
- berries- blueberries, raspberries, blackberries
- baking chips- chocolate chips, peanut butter chips, butterscotch chips
- cinnamon and sugar
- peanut butter
- butter
- maple or berry syrup
- powdered sugar
- chocolate syrup
- Fresh berries
Nutrition
| Nutrition Facts | |
|---|---|
| Serving size: Serving size is 2 squares | |
| Servings: 4 | |
| Amount per serving | |
| Calories 515 | |
| % Daily Value* | |
| Total Fat 15.4g | 20% |
| Saturated Fat 8.6g | 43% |
| Cholesterol 116mg | 39% |
| Sodium 321mg | 14% |
| Total Carbohydrate 81.6g | 30% |
| Dietary Fiber 2.7g | 10% |
| Total Sugars 26.8g | |
| Protein 12.7g | |
| Vitamin D 16mcg | 81% |
| Calcium 313mg | 24% |
| Iron 4mg | 22% |
| Potassium 707mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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