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–+ servings
A sheet pan breakfast bake divided into sections with strawberries, blueberries, and chocolate chips, showcasing 10-Ingredient Breakfast Ideas Recipes.

Sheet Pan Pancakes with Toppings

Enjoy these easy sheet pan pancakes, perfect for busy mornings. This recipe uses minimal ingredients and comes together quickly for a fuss-free breakfast.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 37 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. Add the milk, eggs, melted butter, and vanilla extract to the dry ingredients. Whisk until just combined. Let the batter rest 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 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 15-30 seconds, or until it is runny. Drizzle the peanut butter over the last section of batter, then dollop with strawberry jam.
  6. Use a knife to gently swirl the peanut butter and jam together on the batter.
  7. Bake for 18-22 minutes, or until the pancakes are golden brown and puffed. Let them cool slightly, then cut into squares.
  8. Serve the sheet pan pancakes warm with maple syrup.

Nutrition

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

Notes

This recipe is designed for busy mornings, offering a simple and quick way to make pancakes for the whole family. You can customize the toppings with your favorite fruits or other additions.

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