Sheet Pan Pancakes
These easy sheet pan pancakes bake up fluffy and golden with sweet berries and chocolate chips. Make a pan, slice, and enjoy now or freeze for later.
Servings: 8
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated white sugar
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 2 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter melted, for the batter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest finely grated
- 1 tablespoon butter for greasing the pan
- ½ cup strawberries sliced
- ¼ cup blueberries
- ¼ cup raspberries
- ¼ cup chocolate chips
Instructions
- Preheat the oven to 425°F. Brush the pan and sides with butter.
- Whisk the flour, sugar, baking powder, and salt in a large bowl until well combined.
- In a separate bowl, whisk the milk, eggs, melted butter, vanilla, and lemon zest until smooth.
- Pour the wet ingredients into the dry and whisk just until no dry pockets remain. Avoid overmixing.
- Pour the batter into the prepared pan and spread into an even layer. Tap the pan on the counter to level.
- Scatter the strawberries, blueberries, raspberries, and chocolate chips evenly over the surface, or divide the pan into sections and add a different topping to each.
- Bake for 15 to 18 minutes, until the top is set and lightly golden and the center springs back when touched.
- Cool for a couple of minutes, slice into squares, and serve warm with maple syrup or fruit sauce.
Nutrition
Calories: 294kcal | Carbohydrates: 43g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 459mg | Potassium: 170mg | Fiber: 2g | Sugar: 11g | Vitamin A: 324IU | Vitamin C: 7mg | Calcium: 275mg | Iron: 3mg