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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!
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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