Strawberry Sheet Pan Pancakes
Cooking for a crowd? Don't want to stand at the stove? Make the most delicious Strawberry Sheet Pan Pancakes in your oven, and feed everyone all at the same time! Perfect for busy mornings or make ahead meals and easy to customize, you'll keep this one bookmarked!
Servings: 6 Servings
Calories: 340kcal
Ingredients
- 1 pint strawberries
- 6 tablespoons unsalted butter melted and cooled and divided
- 1 ½ cups buttermilk room temperature
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 tablespoon 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.
Notes
To get the golden brown color that you love and associate with 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.
Can be made in a half sheet pan, measuring 13 by 18 inches. Spread out in pan and bake for 13 to 15 minutes, or until done.
Storage: Cool completely and then store these delicious pancakes in an airtight container, or wrapped in plastic wrap, for up to 3 to 4 days.
Freezing: 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 overnight in the refrigerator, or on the counter for 30 minutes, before reheating.
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.
Nutrition
Calories: 340kcal | Carbohydrates: 43g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 577mg | Potassium: 145mg | Fiber: 1g | Sugar: 11g | Vitamin A: 522IU | Calcium: 198mg | Iron: 2mg
