Sheet Pan Pancakes

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 2 tablespoons Baking Powder (ensure it is fresh)
• 2 tablespoons Granulated Sugar (optional, can adjust sweetness)
• 0.5 teaspoon Salt (fine sea salt preferred)
• 8 tablespoons Unsalted Butter (melted)
• 2.5 cups Milk (whole milk gives best texture, can use 2%)
• 2 large Eggs (room temperature)
• 0.5 cup Chocolate Chips (semi‑sweet, sprinkle on top before baking)
• 0.5 cup Fresh Blueberries (washed and dried)
• 0.5 cup Fresh Strawberries (diced, washed and dried)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together 3 cups all‑purpose flour, 2 tbsp baking powder, 2 tbsp sugar, and ½ tsp salt until evenly distributed.

   Time: PT3M

3. Mix Wet Ingredients

   In a second bowl melt 8 tbsp butter, then whisk in 2½ cups milk and 2 large eggs until smooth.

   Time: PT3M

4. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine.

   Time: PT2M

5. Prepare Sheet Pan

   Lightly coat the sheet pan with cooking spray (or line with parchment) to prevent sticking.

   Time: PT1M

6. Spread Batter & Add Toppings

   Pour the batter onto the pan and spread with a spatula to an even ½‑inch thickness. Sprinkle chocolate chips, blueberries, and diced strawberries over the top.

   Time: PT2M

7. Bake Pancakes

   Place the pan in the preheated oven and bake for about 15 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

   Time: PT15M

   Temperature: 425°F

8. Cool & Cut

   Remove the pan, let the pancake sheet cool for a few minutes, then cut into square portions with a knife.

   Time: PT3M

9. Store or Serve

   Serve immediately, or transfer the squares to an airtight container or large zip‑top bag and refrigerate for up to 3 days. Reheat in the microwave before serving.

   Time: PT0M

Nutrition Facts

Calories

760

Protein

20 g

Carbohydrates

95 g

Fat

30 g

Fiber

3 g