Go Back
–+ servings
A sheet pan of 10-ingredient breakfast pancakes topped with strawberries, blueberries, raspberries, chocolate chips, and peanut butter.

Sheet Pan Pancakes with Toppings

This recipe makes a large, easy-to-serve sheet pan pancake perfect for busy mornings. You can customize the toppings to suit your preferences.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Breakfast
Calories: 334
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the 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
For the 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-in. baking pan or baking sheet with 1-in. 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. Whisk in the milk, eggs, melted butter, and vanilla extract 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 imaginary quarters. On one quarter, sprinkle the chocolate chips. On another quarter, sprinkle the sliced strawberries. On a third quarter, sprinkle the blueberries.
  5. Place the peanut butter in a small microwave-safe dish. Microwave for 15-30 seconds, or until it is runny. Drizzle the peanut butter over the last quarter of the batter. Dollop the strawberry jam over the peanut butter.
  6. Use a knife to swirl the peanut butter and jam together gently on the last quarter.
  7. Bake until the pancakes are golden brown and puffed, about 18-22 minutes.
  8. Let the pancake cool slightly, then cut it into squares. Serve with maple syrup.

Nutrition

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

Notes

This recipe is a great base for many variations. You can add other fruits like raspberries or bananas, or use different nut butters or spreads.

Tried this recipe?

Let us know how it was!