Sheet-Pan Pancakes
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 346
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 7
- Cholesterol
- 61
- Sodium
- 347
- Total: 30 min
- Active: 10 min
Ingredients
2 1/2 cups whole milk
2 large eggs
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) salted butter, melted
1 cup thick-sliced strawberries
1 cup chocolate chips
1 heaping cup blueberries
Butter and warm pancake syrup, for serving
Directions
- Preheat the oven to 425˚ F.
- In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
- Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
- Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
- Cut into squares and serve with butter and warm syrup!
Cook’s Note
For a different variation, leave the pancake plain, then sprinkle on the toppings after you cut it into squares!