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–+ servings
A sheet pan pancake with three toppings: chocolate chips, strawberries, and blueberries, perfect for 10-Ingredient Breakfast Ideas Recipes.

Sheet Pan Pancakes with Toppings

Make breakfast easy with these sheet pan pancakes. You can customize each quarter with your favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 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-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. Add the milk, eggs, melted butter, and vanilla extract. Whisk until just combined. Let the batter rest for 5-10 minutes.
  2. 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. Divide the batter into four imaginary quarters.
  3. Sprinkle chocolate chips over one quarter of the batter. Sprinkle sliced strawberries over another quarter. Sprinkle blueberries over the third quarter.
  4. Place the peanut butter in a small microwave-safe dish. Microwave for 15-30 seconds, or until runny. Drizzle the runny peanut butter over the last quarter of the batter. Dollop the strawberry jam over the peanut butter. Use a knife to swirl the peanut butter and jam together.
  5. Bake for 18-22 minutes, or until the pancakes are golden brown and puffed. Let cool slightly, then cut into squares. Serve with maple syrup.

Nutrition

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

Notes

This recipe makes 4 servings, with each serving being one quarter of the sheet pan pancake.

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