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