Sheet Pan Pancakes

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.25 cup Brown Sugar (packed)
• 2 tablespoons Granulated Sugar (regular white sugar)
• 1 tablespoon Baking Powder (double‑acting)
• 0.25 teaspoon Salt (fine sea salt)
• 2 units Large Eggs (room temperature)
• 1.25 cups Milk (whole milk recommended)
• 0.25 cup Unsalted Butter (melted)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 2 tablespoons Strawberry Jam (any flavor)
• 4 ounces Fresh Strawberries (hulled and sliced)
• 0.25 cup Fresh Blueberries (fresh or frozen)
• 2 tablespoons Chocolate Chips (semi‑sweet)
• 2 tablespoons Unsalted Butter (melted for topping)
• 1 tablespoon Brown Sugar (packed for topping)
• 0.5 teaspoon Ground Cinnamon (freshly ground)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 2 cups all‑purpose flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until evenly distributed.

   Time: PT5M

2. Mix Wet Ingredients

   In a separate bowl beat 2 large eggs, then add 1¼ cups milk, ¼ cup melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until smooth.

   Time: PT5M

3. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and whisk just until the batter is smooth and no flour pockets remain. Do not over‑mix.

   Time: PT2M

4. Prepare Toppings

   While the batter rests, slice the fresh strawberries, measure 2 tbsp strawberry jam, ¼ cup blueberries, 2 tbsp chocolate chips, and melt 2 tbsp butter with 1 tbsp brown sugar and ½ tsp cinnamon in a small saucepan until glossy.

   Time: PT5M

5. Preheat Oven and Grease Pan

   Preheat the oven to 425°F (218°C). Lightly grease the 9×13 rimmed baking sheet with a thin layer of butter or non‑stick spray.

   Time: PT5M

   Temperature: 425°F

6. Pour Batter into Sheet

   Evenly pour the batter onto the prepared sheet pan, spreading it into a uniform layer about ½‑inch thick.

   Time: PT3M

7. Add Toppings to Quadrants

   Visually divide the batter into four equal sections. In the first quadrant swirl 2 tbsp strawberry jam and scatter sliced strawberries. In the second, sprinkle blueberries. In the third, scatter chocolate chips. In the fourth, drizzle the warm cinnamon‑brown‑sugar butter mixture.

   Time: PT3M

8. Bake Pancakes

   Place the sheet pan in the middle rack and bake for 15‑18 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

   Time: PT17M

   Temperature: 425°F

9. Cool Slightly and Serve

   Remove the pan from the oven, let the pancakes cool on the sheet for 2 minutes, then cut into squares and serve warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

35g

Fat

9g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Brown Sugar: Coconut Sugar, Maple Sugar
• Instead of Granulated Sugar: Honey, Agave Nectar
• Instead of Baking Powder: Baking Soda + Cream of Tartar
• Instead of Salt: Kosher Salt
• Instead of Large Eggs: Flax Egg (for veg)
• Instead of Milk: Almond Milk, Soy Milk
• Instead of Unsalted Butter: Margarine, Coconut Oil
• Instead of Vanilla Extract: Vanilla Bean, Almond Extract
• Instead of Strawberry Jam: Fruit Preserves
• Instead of Fresh Strawberries: Fresh Raspberries
• Instead of Fresh Blueberries: Blackberries
• Instead of Chocolate Chips: Chopped Chocolate, Cocoa Nibs
• Instead of Unsalted Butter: Coconut Oil
• Instead of Brown Sugar: Coconut Sugar
• Instead of Ground Cinnamon: Ground Nutmeg

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• 9x13 Rimmed Baking Sheet
• Parchment Paper (optional)
• Knife
• Spatula
• Oven

Critical Steps — Do Not Skip

• Whisk batter until smooth without over‑mixing
• Divide batter into four equal sections before adding toppings
• Add toppings carefully to avoid mixing flavors unintentionally
• Bake until golden and fully set

Chef Tips from the Video

• Use room‑temperature eggs and milk for a smoother batter.
• Sift the flour together with the baking powder to ensure even leavening.
• For extra fluff, fold in ¼ cup of whipped cream into the batter just before pouring.
• If you like a caramelized edge, sprinkle a tiny pinch of extra brown sugar over the top before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a toaster or oven.

Freezer: Freeze individual squares on a parchment sheet, then transfer to a zip‑top bag. Up to 1 month. Reheat directly from frozen in a toaster or oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter up to step 3 and refrigerate for up to 12 hours; give it a quick stir before baking.
• Slice strawberries and measure berries in advance; keep them covered in the fridge.
• The cinnamon‑brown‑sugar butter topping can be made ahead and reheated gently before drizzling.

Frequently Asked Questions