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Strawberry Sheet Pan Pancakes Recipe

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4.2 from 85 reviews

Delight in these light and fluffy Strawberry Sheet Pan Pancakes, perfect for serving a crowd on busy mornings. This easy-to-make recipe combines wholesome flours with fresh strawberries baked on a single sheet pan for a fuss-free breakfast that’s both visually appealing and delicious. The hint of lemon zest and almond extract adds a fresh, aromatic twist, while the option to top with maple syrup and powdered sugar makes it an irresistible treat everyone will love.

Ingredients

Dry 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

Wet Ingredients

  • 2 cups milk of choice
  • 2 eggs
  • 3 tablespoons melted coconut oil or melted butter
  • 1 teaspoon almond extract or vanilla extract

Additional

  • 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)

Instructions

  1. Preheat and Prepare Pan. Preheat your oven to 425°F (220°C). Grease a rimmed quarter sheet pan (9×13 inches) with cooking spray or melted butter to prevent the pancakes from sticking.
  2. Mix Dry Ingredients. In a large bowl, whisk together the all purpose flour, white whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest until well combined.
  3. Combine Wet Ingredients. In a separate smaller bowl, whisk together the milk, eggs, melted coconut oil or butter, and almond or vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the batter light and fluffy.
  5. Pour Batter into Pan. Pour the batter into the prepared sheet pan, spreading it evenly into a smooth layer with a spatula.
  6. Add Strawberries. Gently press the fresh sliced strawberries evenly onto the top of the batter, distributing them across the entire pan for burst of flavor in each bite.
  7. Bake. Place the sheet pan in the preheated oven and bake for about 15 minutes, or until the pancakes are golden and a toothpick inserted in the center comes out clean.
  8. Cool and Serve. Remove the pan from the oven and allow the pancakes to cool for a few minutes. Serve warm topped with powdered sugar, maple syrup, and additional sliced strawberries for a delightful breakfast or brunch treat.

Notes

  • For best results, do not overmix the batter to keep the pancakes fluffy.
  • Feel free to substitute almond extract with vanilla extract depending on your preference.
  • Use fresh ripe strawberries for optimal sweetness and texture.
  • Allow the pancakes to cool slightly before slicing for clean, even pieces.
  • This recipe is easily doubled to serve more people by using a larger pan or two pans.

Find it online: https://justsosavory.com/strawberry-sheet-pan-pancakes-recipe/