Name: Strawberry Sheet Pan Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all purpose flour; 1 cup white whole wheat flour; 3 tablespoons granulated sugar or coconut sugar; 1 teaspoon lemon zest; 2 1/2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 cups milk of choice; 2 eggs; 3 tablespoons melted coconut oil or melted butter; 1 teaspoon almond extract or vanilla extract; 1 1/2 cups fresh sliced strawberries; Cooking spray or melted butter (for greasing the pan); Powdered sugar, maple syrup, and extra sliced strawberries (for serving)

Jump to Recipe· 4.2 from 85 reviews

If you’ve ever dreamed of a breakfast that combines fluffy, golden pancakes with the sweet, juicy brightness of fresh strawberries — all made effortlessly in one go — then this Strawberry Sheet Pan Pancakes Recipe is about to become your new go-to. It’s simple, satisfying, and perfect for sharing, offering the classic pancake experience but without any of the hassle of flipping individual cakes. Imagine a tender, soft pancake with bursts of strawberry flavor baked right on your sheet pan, making breakfast both delicious and fun to prepare. Trust me, once you make this, you’ll wonder why you never tried sheet pan pancakes before!

Ingredients You’ll Need

The image shows a baking sheet holding several small white bowls and a glass measuring cup. One bowl is filled with white flour, another contains sliced red strawberries, another with light brown sugar, and a smaller bowl holds white powdery baking ingredients. The glass measuring cup is filled with milk, and there are two brown eggs and a whole yellow lemon on the tray. A dark brown bottle labeled pure almond extract lies beside the eggs on the baking sheet. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an important role to create the perfect balance of flavor and texture. From the duo of flours that give a delightful crumb, to the fresh strawberries that add natural sweetness and a pop of color, each component is simple but essential.

1 cup all purpose flour: Provides structure and a tender crumb, perfect for pancakes.
1 cup white whole wheat flour: Adds nutty flavor and extra fiber without heaviness.
3 tablespoons granulated sugar or coconut sugar: Sweetens just right without overpowering the strawberries.
1 teaspoon lemon zest: Adds a refreshing zing that brightens the whole dish.
2 1/2 teaspoons baking powder: The key to pancakes that are light and fluffy.
1 teaspoon baking soda: Works with the baking powder to give perfect rise and texture.
3/4 teaspoon salt: Balances flavors and enhances sweetness.
2 cups milk of choice: Moisturizes the batter and helps form that tender pancake interior.
2 eggs: Binds all ingredients together and provides richness.
3 tablespoons melted coconut oil or melted butter: Boosts flavor and keeps pancakes moist.
1 teaspoon almond extract or vanilla extract: Adds warm, comforting aroma and depth.
1 1/2 cups fresh sliced strawberries: The star ingredient that adds juicy bursts of sweetness and gorgeous color.

How to Make Strawberry Sheet Pan Pancakes Recipe

A square piece of light brown cake with a soft texture sits centered on a white plate with a brown rim. The top of the cake is decorated with five thin slices of red strawberry, each showing the inner seeds and juicy texture, arranged evenly across the cake. A light dusting of white powdered sugar covers the cake and strawberries, adding a soft, snowy look. Golden syrup glistens in globs and thin lines across the top, catching the light. A small cube of cake is cut out and placed near the left edge of the plate, with a silver fork resting beside it. In the background, a whole red strawberry with a green top sits to the upper left against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Preheat and Prepare

Start by heating your oven to 425 degrees Fahrenheit and greasing a rimmed quarter sheet pan (about 9×13 inches) with cooking spray or melted butter. This ensures your pancakes won’t stick and develop a lovely golden crust. Having your pan ready to go is key to a seamless cooking process.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flours, baking powder, baking soda, salt, sugar, and lemon zest. This combination creates the perfect base—fluffy and flavorful. Whisking well helps the leavening agents distribute evenly so your pancakes rise just right.

Step 3: Combine Wet Ingredients

In a separate smaller bowl, blend the milk, eggs, melted coconut oil or butter, and your extract of choice. These add moisture, richness, and aromatic notes to the batter. Mixing these well before adding to dry ingredients helps avoid lumps and promotes even texture.

Step 4: Mix Wet and Dry Together

Pour the wet ingredients into the dry and gently stir just until combined. Be careful not to overmix; a few lumps are perfectly fine and help keep the pancakes tender and light. This is the moment where the batter starts to come alive.

Step 5: Spread Batter and Add Strawberries

Pour the batter evenly into your prepared sheet pan and spread it out smoothly. Then, gently press the fresh strawberry slices on top, arranging them so each bite will have that delightful fruit burst. These strawberries will soften and sweeten as they bake, infusing the pancakes with flavor.

Step 6: Bake to Perfection

Bake in your preheated oven for about 15 minutes or until the top is golden and a toothpick inserted into the center comes out clean. This baking step ensures the pancake cooks evenly throughout and gets that irresistible golden crust on top.

Step 7: Cool and Serve

Let the sheet pan pancakes cool for a couple of minutes before slicing into squares. This rest time allows the pancakes to set so they hold together nicely. Then top with your favorite toppings and enjoy!

How to Serve Strawberry Sheet Pan Pancakes Recipe

Garnishes

While these pancakes are fabulous on their own, a dusting of powdered sugar adds a delicate sweetness and pretty finishing touch. Don’t forget classic maple syrup, which perfectly complements the warm, fluffy pancakes and juicy strawberries. If you want to heighten the fresh fruit element, scatter a few extra sliced strawberries on top for color and flavor.

Side Dishes

For a well-rounded breakfast, pair your Strawberry Sheet Pan Pancakes Recipe with crispy bacon or savory sausage to add a salty counterpoint. Fresh fruit salad on the side can keep the meal vibrant and refreshing. A dollop of Greek yogurt or whipped cream also makes for a luscious addition that adds creaminess.

Creative Ways to Present

If you’re hosting brunch, consider cutting the pancakes into bite-sized squares and serving them skewered with fresh strawberries for a fun finger food option. Or plate individual portions with a drizzle of chocolate sauce and a sprinkle of chopped nuts for an elegant twist. This flexibility is one reason the Strawberry Sheet Pan Pancakes Recipe is so perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the pancakes moist and fresh, ready for easy breakfasts or snacks without any extra effort.

Freezing

If you want to keep these pancakes longer, freezing is a great option. Lay cooled pancake squares on a parchment-lined baking sheet and freeze for a couple of hours until firm. Then transfer to a freezer-safe bag or container. They keep well for up to 2 months, making for a convenient breakfast stash.

Reheating

To reheat, pop pancakes directly from the fridge or freezer into the toaster oven or oven set at 350 degrees Fahrenheit for about 5 to 10 minutes. This helps them regain crisp edges and fluffy interiors without becoming soggy, unlike microwaving.

FAQs

Can I use frozen strawberries for the Strawberry Sheet Pan Pancakes Recipe?

While fresh strawberries are ideal for the best texture and flavor, you can use frozen ones if you thaw and drain them well first to avoid extra moisture making the pancakes soggy.

What milk alternatives work best in this recipe?

Any milk you prefer will work, including almond, soy, oat, or regular dairy milk. Just be sure to choose unsweetened if you want to control sugar levels.

Can I make this recipe gluten-free?

To make this recipe gluten-free, swap the flours for a 1:1 gluten-free baking flour blend that contains xanthan gum. This helps maintain the fluffy, tender texture.

How do I store leftover Strawberry Sheet Pan Pancakes Recipe?

Store leftovers in an airtight container in the refrigerator up to 3 days or freeze them for longer storage. Proper storage keeps pancakes moist and delicious.

Is it possible to double the recipe for a larger crowd?

Absolutely! Just double all ingredients and bake in a larger sheet pan or two pans, keeping an eye on baking time since a thicker layer might need a minute or two more.

Final Thoughts

This Strawberry Sheet Pan Pancakes Recipe is a total game changer for anyone who loves pancakes but craves simplicity in the kitchen. Making pancakes has never been this easy or joyful, and the combination of fresh strawberries baked right in is pure breakfast bliss. Give it a try next weekend — I promise it will quickly become one of your favorite recipes to share with family and friends.