Cooking for a crowd? Don't want to stand at the stove making traditional pancakes? Make the most delicious Strawberry Sheet Pan Pancakes in your oven, with less mess, and feed everyone all at the same time! Perfect for busy mornings or make ahead meals, and so easy to customize, you'll keep this one bookmarked!
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I'm just going to say it. This recipe for Strawberry Sheet Pan Pancakes is so darn easy, you'll wish you could get back all the hours of your life you spent flipping individual pancakes and learn how to snowshoe, or roller skate or anything more fun than standing at the stove for an hour flipping pancakes.
Even on the busiest of mornings, in our house we want fluffy buttermilk pancakes, and this oven-baked pancake recipe is a great option. All I have to do is whisk together the wet ingredients, add in the dry ingredients, spread the batter into a sheet pan, put some fruit on top of the batter, and bake enough pancakes for everyone at one time. That's it. I can even cook my bacon in the oven at the same time and my entire breakfast is done in less than 30 minutes.
Y'all, this whole thing is a game changer!
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❤️ What you'll love about this Sheet Pan Pancake Recipe
- Easy - Such an easy breakfast! Just mix your wet ingredients, then add your dry ingredients, combine, and bake!
- Fast - You can have this mixed, spread into an even layer, baked, and in your mouth in less than 30 minutes.
- Convenient - No more standing at the hot stove flipping stacks of regular pancakes. Pop the tray in the oven and go jump in the shower! What a delicious way to save time!
- Make ahead - Prep your toppings and make the batter the night before. In the morning just top your pancakes and bake in the oven. Breakfast is ready in no time!
- Customizable - Don't like strawberries? Add your favorite different toppings to these sheet pan fluffy pancakes. Even picky eaters will approve!
- Scalable - You can make a half batch for just 2 or 3 people, or double the recipe and make a couple of easy sheet pan pancakes to feed the whole family!
Ingredients
This great recipe uses very common ingredients that you probably already have, so there's no reason you can't be eating sheet pan pancakes for breakfast, brunch, or even dinner - today!
See recipe card below for exact quantities.
Do you like strawberries? Try my Strawberry Shortcake made with juicy strawberries and tangy yogurt whipped cream on top of fluffy cream biscuits!
Substitutions
My only wish is for you to be planting face down into a sheet pan of pancakes, so let's make this happen, shall we?
- Flour - Although I haven't used it in this recipe, King Arthur Baking Company makes an excellent gluten free flour that substitutes in a one-to one measurement for those watching their gluten intake.
- Vanilla Extract - I have a friend who absolutely hates vanilla in any form. She uses almond extract in her flapjacks, which I love!
- Buttermilk -For a buttermilk substitute, try swapping it with an equal volume of plain yogurt, or even a flavored yogurt if you're feeling sassy.
Still love strawberries? Try my Strawberry Muffin Tops with crackly crunchy tops and all the juicy strawberries you can handle.
Variations
The greatest thing about a sheet pan pancake is that it literally looks like a blank canvas and you can paint with as wide a culinary brush as you dare!
- Chocolate galore - Chocolate chip pancakes? I'm in! In place of fruit, or in addition to, try adding your favorite chopped chocolate or chocolate chips. You could even swirl chocolate syrup through the batter before baking.
- Fall vibes - Make Pumpkin Spice Pancakes in a sheet pan by adding 2 teaspoons of pumpkin pie spice into the dry ingredients.
- Lemon ricotta - Make my lemon ricotta pancake batter and spread it in your pan, and don't forget to swirl in more jam before baking!
- Go crazy - Visually divide your sheet pan into sections and add whatever you like to each. Maybe you have a quarter chocolate chips, a quarter fresh fruit, a quarter peanut butter swirl, and a quarter classic plain pancake. This way, everyone gets their own toppings!
How to hull a strawberry
You can get the cutest heart shaped strawberry slices by just hulling your strawberries. What does hull mean, you ask? The "hull" is the leafy green part around the stem of a strawberry, and the stem actually continues into the strawberry itself.
Hulling is removing that leafy green part, and taking out the bit of stem on the inside at the same time. It isn't purely necessary, the strawberry will still be delicious, but it is something professionals do, and gosh darn it, it's pretty. Start by washing and drying your strawberries. Then:
Step 1: Pull off the green leaves and insert a paring knife at an angle, as close to the stem as you can. Cut in a circle around the stem.
Step 2: Remove the hull and discard. It should easily pull right out, but may need a little tug. You can see right into the heart of the strawberry now 😳
Step 3: Slice your strawberries and they naturally turn into the most adorable little heart shapes. How cute are you?!
Instructions
Start by preheating your oven to 425°F and brushing the inside of a 9 inch by 13 inch or small sheet pan with melted butter, spray with nonstick spray, or line with parchment paper.
Step 1: Place buttermilk, eggs, vanilla, and sugars in a large bowl and whisk until completely combined.
Step 2: Sprinkle all-purpose flour, baking powder, baking soda, and kosher salt over the surface of the wet ingredients and begin folding together.
Step 3: When halfway mixed, drizzle in cooled melted butter and finish combining just until the last of the dry ingredients are incorporated. Let rest for 10 minutes, if you can.
Step 4: Spread pancake batter into prepared sheet pan, using a spatula to smooth the surface.
Step 5: Slice your strawberries and blot them dry.
Step 6: Place strawberries over the top of the pancake batter, making it as pretty as you like ❤️ Bake at 425°F for 15 to 18 minutes, or until lightly browned and puffy.
If you want to achieve the golden brown color that you love and associate with old-fashioned pancakes, brush the top of your finished pancake with another tablespoon of melted butter. Place 6 inches from your broiler for 2 to 3 minutes, or until exactly the color you want.
Let cool for a few minutes before showering with powdered sugar. Slice and serve with maple syrup and more fruit.
Note: This sheet pan pancake can also be baked in a large sheet pan measuring 13 by 18 inches. It will make a thinner pancake, which some people love. Because it is thinner, it only needs to bake for about 15 minutes.
Expert tip
To get the golden brown color that you love and associate with pancakes, brush another 2 tablespoons of melted butter over the surface of your fully baked sheet pan pancake. Place 6 inches below your broiler for 2 to 3 minutes, or until the surface turns exactly the color you want.
💡Time-saving Tip: Keep a large batch of Homemade Dry Pancake Mix in your pantry and cut your time-to-table in half! Just add milk, egg, and butter or oil and you have breakfast in a snap!
Recipe FAQs
Cool completely and then store in an airtight container, or wrapped in plastic wrap, for up to 3 days.
Yes, you can. Cool leftover pancakes completely and then wrap individual portions in plastic wrap. Place all portions in a zip top bag and freeze for up to 2 months. Thaw your frozen pancakes overnight in the refrigerator, or on the counter for 30 minutes, before reheating.
You can microwave for 30 seconds to a minute, or until warm, wrap in aluminum foil and place in a 350F oven for 10 to 15 minutes, or place in a parchment lined airfryer at 400°F for 5 minutes.
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-Cynthia
📖 Recipe
Strawberry Sheet Pan Pancakes
Ingredients
- 1 pint (475 g) strawberries
- 6 tablespoons (84 g) unsalted butter melted and cooled and divided
- 1 ½ cups (360 g) buttermilk room temperature
- 2 tablespoons (24 g) brown sugar
- 2 tablespoons (24 g) granulated sugar
- 2 large (100 g) eggs room temperature
- 1 teaspoon vanilla
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 425°F. Brush the inside of a 9 inch by 13 inch pan, or small sheet pan, with 1 tablespoon of melted butter, or spray with nonstick spray.
- Place buttermilk, eggs, vanilla, and sugars in a large bowl and whisk until completely combined.
- Sprinkle all-purpose flour, baking powder, baking soda, and kosher salt over the surface of the wet ingredients and begin folding together.
- When halfway mixed, drizzle in cooled melted butter and finish combining just until the last of the dry ingredients are incorporated. Let rest for 10 minutes, if you can.
- Spread pancake batter into prepared sheet pan, using a spatula to smooth the surface.
- Slice your strawberries and blot them dry.
- Place strawberries over the surface of your pancake batter, making it as pretty as you like. Bake at 425°F for 15 to 18 minutes until a skewer or toothpick inserted into the middle comes out clean and the pancake springs back to the touch.
- Let cool for a few minutes before showering with powdered sugar. Slice and serve with maple syrup and more fruit.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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