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–+ servings
A 10-ingredient breakfast sheet pan cake topped with strawberries, blueberries, and a drizzle of peanut butter.

Sheet Pan Pancakes with Toppings

Enjoy these easy sheet pan pancakes with minimal ingredients and maximum flavor. Perfect for busy mornings, this recipe offers a fuss-free way to create a delicious breakfast for your family.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting 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
  • 1 serving 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 rest for 5 to 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 the third section.
  5. Place the peanut butter in a small microwave-safe dish. Microwave for 15 to 30 seconds, or until it is runny. Drizzle the peanut butter over the last section of batter. Dollop the strawberry jam over the peanut butter.
  6. Use a knife to swirl the peanut butter and jam together in the last section.
  7. Bake for 18 to 22 minutes, or until the pancakes are golden brown and puffed. Let them cool slightly before cutting into squares. Serve with maple syrup.

Nutrition

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

Notes

This recipe is designed for simplicity and speed, making it ideal for busy mornings. You can customize the toppings based on your preferences or what you have available.

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