Strawberry Sheet Pan Pancakes

Breakfast just got easier with these sheet pan pancakes. Instead of standing at the stove flipping pancakes, make the batter, top it with fresh strawberries or other fruit, and bake it in the oven. Slice and serve the pancakes with warm maple syrup and powdered sugar for an easy weekend breakfast.

Pancakes are a weekend breakfast staple, and while I wouldn’t describe them as difficult to make (mix batter, pour, flip, flip, serve), I will say that the operation to make pancakes, especially pancakes for more than two people, is a bit of a hassle.

Unless you have a giant griddle, you have to make them in batches, which means you need the oven to keep them warm unless you want everyone eating like it’s a staggered start in a race.

How to Make Them

So consider sheet pan pancakes your easy shortcut to breakfast deliciousness. When you pour pancake batter into a sheet pan and pop it in the oven, you get that golden pancake color and light and fluffy texture but without the whole griddle/skillet hassle.

You can make them plain or add fresh fruit on top – I’m partial to fresh sliced strawberries for a pop of color and sweetness.

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Sheet Pan Pancakes

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Breakfast just got easier with these sheet pan pancakes. Instead of standing at the stove flipping pancakes, make the batter and bake it in the oven. Slice and serve these pancake squares with warm maple syrup and powdered sugar for an easy weekend breakfast.

• Author: April Anderson
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American

Ingredients

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• Cooking spray
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cup buttermilk
• 2 eggs
• 1/4 cup unsalted butter melted (for the batter), plus 2 tablespoons melted butter (for the brushing on the baked pancake)
• 2 tablespoons sugar
• 5 strawberries, sliced

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Instructions

1. Preheat the oven to 350°F. Spray a 9×13” rimmed sheet pan with cooking spray. If you don’t have a sheet pan this size, you can also use a 9×13″ baking dish.
2. Whisk the flour, baking powder, and salt in a small bowl. Combine the buttermilk, eggs, and 1/4 cup melted butter in a large bowl. Add the dry ingredients to the wet ones and mix just until combined. The batter will be lumpy.
3. Pour batter into the prepared pan and top it with the sliced strawberries. Bake for 15 minutes. While it’s baking, melt two tablespoons of butter.
4. Take the pan out of the oven and turn on the broiler. Brush the top with butter and sprinkle the sugar over the top. Broil for a few minutes until golden brown in spots.
5. Cool the pancake for a couple of minutes before slicing and serving it. Serve with your favorite pancake toppings like powdered sugar and maple syrup.

Notes

You can use other fruits like blueberries and raspberries. I think sliced peaches would be amazing, too. Or try chopped nuts or chocolate chips.

For the best golden top, be sure to use the butter and sugar. Without them, the top will be pale, and the pancakes will be a little bland because there’s not a lot of sugar in the batter. I’ve tested the recipe without the sugar sprinkled on top (just brushed with butter), and it’s okay but not as good as caramelized sugar and butter.

Pancake recipe adapted from King Arthur Flour.

Nutrition

• Serving Size: 3 pancake squares
• Calories: 443
• Sugar: 11g
• Sodium: 279.1mg
• Fat: 22.9g
• Saturated Fat: 13.1g
• Unsaturated Fat: 8.3g
• Trans Fat: 0g
• Carbohydrates: 49.6g
• Fiber: 1.7g
• Protein: 10.7g
• Cholesterol: 147.2mg

What I love best about this recipe is it’s easy to switch up with the toppings. Add one or add a few so everyone can pick a favorite – the top part of the pancakes with fruit, chocolate chips, nuts, or anything you like! I hope you try the recipe soon. ❤️

Happy breakfast-making!

More Recipes with Strawberries

Post updated from the archives. First published in June 2016.