Sheet Pan Strawberry Pancakes

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

Now the whole family can enjoy breakfast together with these Sheet Pan Strawberry Pancakes. Easy to make, customizable, and absolutely delicious! Freezer friendly too!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4
Calories 514 kcal

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

Tips:
Toppings: The toppings are endless. Add any one of these to the batter just before baking. 
  • berries- blueberries, raspberries, blackberries
  • baking chips- chocolate chips, peanut butter chips, butterscotch chips
  • cinnamon and sugar
  • peanut butter
After baking toppings:
  • butter
  • maple or berry syrup
  • powdered sugar
  • chocolate syrup
  • Fresh berries
Leftovers: I like to make an extra pan of pancakes to have on hand for the weekdays. After baking, cool pancakes completely before freezing. Slice in desired size and place in sealed container. Freeze for up to 2 months. When ready to eat, heat in microwave for 1 minute 30 seconds. 
 
Nutritional facts include 2 squares out of 8.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword All-purpose flour, Baking powder, Brown sugar, Eggs, Milk, Pancakes, Strawberries
Nutrition Facts
Serving size: Serving size is 2 squares
Servings: 4
Amount per serving 
Calories 515
% Daily Value*
Total Fat 15.4g20%
Saturated Fat 8.6g43%
Cholesterol 116mg39%
Sodium 321mg14%
Total Carbohydrate 81.6g30%
Dietary Fiber 2.7g10%
Total Sugars 26.8g 
Protein 12.7g 
Vitamin D 16mcg81%
Calcium 313mg24%
Iron 4mg22%
Potassium 707mg15%
*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.
Recipe analyzed by 

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