Sheet Pan Pancakes with Fresh Fruit, Chocolate Chips, and Peanut Butter Jam Swirl Recipe
Sheet Pan Pancakes offer a fun and easy twist on traditional pancakes by baking the batter on a rimmed baking sheet. This recipe yields a large, fluffy sheet of pancakes that can be customized with a variety of toppings such as fresh strawberries, blueberries, chocolate chips, and a peanut butter and jam swirl. Perfect for serving a crowd or making breakfast prep simpler, these baked pancakes are golden brown, delicious, and easy to slice and serve.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
Wet Ingredients
- 1 1/2 cups milk
- 2 large eggs
- 4 Tbsp butter, melted
- 1 tsp vanilla extract
Toppings & Extras
- Cooking spray
- Fresh strawberries, sliced
- Blueberries
- Chocolate chips
- Peanut butter and fruit jam (raspberry recommended)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and let it come up to temperature to ensure even baking of the pancakes.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined to create a uniform dry mix.
- Combine wet and dry ingredients: Add the milk, eggs, melted butter, and vanilla extract to the bowl with dry ingredients. Whisk gently until the batter is just combined; avoid over mixing to keep the pancakes light and fluffy.
- Prepare the baking sheet: Generously spray an 11x17-inch rimmed baking sheet with cooking spray. If your baking sheet is worn or older, line it with parchment paper to prevent sticking and allow for easy cleanup.
- Pour and spread batter: Pour the batter onto the prepared baking sheet and spread it evenly using a rubber spatula or by gently tapping the pan on the countertop to level the batter.
- Add toppings: Visually divide the batter into four sections. Top each section with your choice of toppings such as sliced strawberries, blueberries, chocolate chips, or create a peanut butter and jam swirl by adding dollops of each and swirling them together with a toothpick.
- Bake: Place the sheet pan in the preheated oven and bake for 18-20 minutes, or until the pancakes turn golden brown and a toothpick inserted in the center comes out clean.
- Slice and serve: Let the sheet pan pancakes cool slightly, then slice into eight equal pieces or smaller if desired. Serve warm with syrup and additional toppings of your choice. Enjoy!
Notes
- Do not overmix the batter to keep the pancakes tender and fluffy.
- If your baking sheet is older or discolored, use parchment paper to prevent sticking.
- You can customize toppings as you like—nuts, different fruits, or chocolate varieties work well.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster oven or oven for best texture.
- Use natural peanut butter for the swirl to achieve easier blending with the jam.
