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–+ servings
A sheet pan pancake topped with strawberries, blueberries, chocolate chips, and peanut butter drizzle. A perfect 10-ingredient breakfast.

Sheet Pan Pancakes with Toppings

Make breakfast easy with these sheet pan pancakes. You can customize each quarter with different toppings, making it perfect for picky eaters. This recipe uses minimal ingredients and is quick to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Breakfast
Calories: 334
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancakes
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups 2% milk
  • 2 large eggs, room temperature
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
Toppings
  • 1/4 cup miniature semisweet chocolate chips
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh blueberries
  • 1/4 cup creamy peanut butter
  • 3 tablespoons seedless strawberry jam
  • Maple syrup for serving

Equipment

  • Large bowl
  • Whisk
  • 13x9-inch baking pan or baking sheet with 1-inch edge
  • Small microwave-safe dish
  • Knife

Method
 

  1. Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the milk, eggs, melted butter, and vanilla extract to the dry ingredients. Whisk until just combined. Let the batter sit for 5-10 minutes.
  3. Pour the pancake batter into a greased 13x9-inch baking pan or a baking sheet with a 1-inch edge. Spread the batter into an even layer.
  4. Divide the batter into four sections. Sprinkle chocolate chips over one section, sliced strawberries over another, and blueberries over a third section.
  5. Place the peanut butter in a small microwave-safe dish. Microwave for 15-30 seconds, or until runny. Drizzle the peanut butter over the last section of batter. Dollop with strawberry jam.
  6. Use a knife to swirl the peanut butter and jam together in the last section.
  7. Bake for 18-22 minutes, or until the pancakes are golden brown and puffed. Cool slightly, then cut into squares.
  8. Serve with maple syrup.

Nutrition

Calories: 334kcalCarbohydrates: 45gProtein: 9gFat: 14gSaturated Fat: 6gCholesterol: 65mgSodium: 448mgFiber: 2gSugar: 18g

Notes

This recipe is designed for busy mornings. You can prepare the batter ahead of time and let it rest in the refrigerator. Adjust baking time as needed based on your oven.

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