If you love pancakes but sometimes wish you could make a whole batch without standing over the stove flipping each one, then the Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe is here to change your morning routine forever. This recipe combines fluffy, golden pancakes baked right in a sheet pan, topped with vibrant fresh fruits and melty chocolate chips, creating a colorful, delicious breakfast that’s as easy as it gets. Whether you’re feeding a crowd or just want to treat yourself to a feast that feels like a warm hug, this recipe is a total game-changer.
Ingredients You’ll Need
Every ingredient in this Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe plays a starring role to guarantee flavor, texture, and visual appeal. From the sturdy all-purpose flour giving structure to the natural sweetness from fruit and chocolate, each component brings something special to the table.
- 2½ cups all purpose flour: The backbone that makes the pancakes thick and fluffy, spooned and leveled for accuracy.
- ¼ cup granulated sugar: Adds just the right hint of sweetness to balance the fresh fruit and chocolate.
- 2 tablespoons baking powder: The secret to naturally light and airy pancakes.
- ½ teaspoon kosher salt: Enhances all the sweet flavors beautifully.
- 2 cups whole milk: Provides moisture and richness for tender pancakes.
- 2 extra large eggs (beaten): Helps bind everything together while adding a slight creaminess.
- 6 tablespoons salted butter (melted and cooled): Imparts buttery goodness and keeps the pancakes moist.
- 1 teaspoon pure vanilla extract: Adds a warm and inviting aroma and flavor.
- ¼ teaspoon almond extract: Gives an unexpected, delightful nutty note that pairs perfectly with fruit and chocolate.
- â…” cup fresh strawberries (washed, dried, capped and sliced): Bright, juicy, and packed with flavor to contrast the rich pancake base.
- â…” cup fresh blueberries (washed and dried): Bursting with natural sweetness and a gorgeous pop of color.
- â…” cup chocolate chips: Choose milk, semi-sweet, or dark chocolate – each melts beautifully enhancing the taste.
- 1 medium ripe banana (sliced): Adds creamy texture and mellow sweetness that browns deliciously when baked.
How to Make Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 425°F. While it heats up, generously spray a 13×18-inch baking sheet with nonstick cooking spray to ensure the pancakes won’t stick and will slide right out after baking.
Step 2: Combining Dry Ingredients
In a medium-sized mixing bowl (about 2-3 quarts), whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt. This combination is your pancake’s dry foundation, so mixing it well sets the stage for even leavening and flavor throughout.
Step 3: Mixing the Batter
Next, whisk in the milk, beaten eggs, melted and cooled butter, the pure vanilla extract, and almond extract. Whisk just until fully combined but don’t stress about small lumps – that’s totally fine and will result in tender pancakes. Overmixing can make them tough, so keep it light!
Step 4: Spreading the Batter in the Pan
Pour your batter evenly across the prepared baking sheet. Use a silicone or offset spatula to gently spread it toward the corners, aiming for an even layer so your sheet pan pancakes will bake uniformly and rise beautifully in a flat sheet.
Step 5: Adding Fresh Fruits and Chocolate Chips
Here comes the colorful fun! Imagine your baking sheet divided into four equal sections. On the 1st section, place sliced strawberries; the 2nd holds blueberries; the 3rd, banana slices; and the 4th, sprinkle your chocolate chips generously. This way, everyone can enjoy their favorite topping or mix them all for a flavor explosion.
Step 6: Baking Time
Pop the pan into your hot oven and bake for 15 to 18 minutes, checking around 15 minutes since ovens vary. You’re looking for a golden-brown top — that perfect inviting hue that promises fluffy inside and a slight crisp on top.
Step 7: Slicing and Serving
Remove the sheet pan from the oven and allow your masterpiece to rest for 2-3 minutes. Then, carefully slice into the four sections first, followed by 3 or more vertical slices per section, creating easy-to-serve pieces. Serve fresh from the pan with your syrup of choice or a light dusting of powdered sugar for a picture-perfect breakfast spread.
How to Serve Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe
Garnishes
Enhance your serving by adding a light sprinkle of powdered sugar or a drizzle of pure maple syrup to each piece. Fresh mint leaves or a dollop of whipped cream can add that extra touch of elegance and freshness.
Side Dishes
Pair these pancakes with crispy bacon or savory sausage links to balance the sweetness. For a lighter side, a mixed green salad with citrus dressing complements the fresh fruit flavors beautifully.
Creative Ways to Present
Try serving each fruit and chocolate chip section separately on the plate for a colorful breakfast buffet style. Or, layer slices with yogurt and granola for an exciting pancake parfait. This recipe really sparks creativity beyond a traditional stack.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fresh fruit sections might release some moisture, so it’s best to eat leftovers fairly soon.
Freezing
You can freeze sheet pan pancakes for up to one month. However, fresh fruits like strawberries and bananas often change texture when frozen and thawed, so the fruit-topped sections might be better enjoyed fresh while the chocolate chip section freezes beautifully.
Reheating
To reheat, pop individual pieces in the toaster oven or regular oven at 350°F for 5-7 minutes to restore some crispness. Microwaving works in a pinch but can make the pancakes a bit soggy.
FAQs
Can I use frozen fruit instead of fresh?
While you can use frozen fruit, it tends to release more moisture during baking which can affect the texture and appearance of the pancakes. Fresh fruit is highly recommended for the best taste and presentation.
What type of chocolate chips work best?
Any type of chocolate chip works well—milk, semi-sweet, or dark. Semi-sweet is a great all-rounder, delivering sweetness without overpowering the fruit.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Expect a slightly different texture but still delicious results.
Is it possible to make these dairy-free?
Yes! Use any plant-based milk like almond or oat milk, and swap butter for a dairy-free alternative. The flavor will be a bit different but still delicious and moist.
Why should I avoid overmixing the batter?
Overmixing develops gluten, which makes pancakes tough and dense. A few small lumps in the batter are perfectly fine and ensure your pancakes stay tender and fluffy.
Final Thoughts
There is something truly joyful about gathering around a table with a giant sheet of golden, fluffy pancakes bursting with fresh fruits and chocolate chips. The Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe not only saves you time, but it also makes breakfast feel like a celebration. Whether it’s a special weekend treat or a new family favorite, I encourage you to try this recipe soon and watch smiles grow with every delicious bite.
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Sheet Pan Pancakes with Fresh Fruits and Chocolate Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these easy-to-make Sheet Pan Pancakes that bring the classic breakfast favorite to your oven in one convenient bake. This recipe features a fluffy, golden pancake base topped with sections of fresh strawberries, blueberries, sliced bananas, and semi-sweet chocolate chips. Perfect for serving a crowd, these sheet pan pancakes are a fun and delicious way to enjoy a variety of flavors all in one dish.
Ingredients
Dry Ingredients
- 2½ cups all purpose flour (spooned and leveled)
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 2 cups whole milk
- 2 extra large eggs (beaten)
- 6 tablespoons salted butter (melted and cooled)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
Toppings
- â…” cup fresh strawberries (washed, dried, capped and sliced)
- â…” cup fresh blueberries (washed and dried)
- â…” cup chocolate chips (milk chocolate, semi-sweet, or dark; semi-sweet recommended)
- 1 medium ripe banana (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Spray a 13×18-inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium-sized mixing bowl (2-3 quarts), whisk together the flour, granulated sugar, baking powder, and kosher salt until evenly combined.
- Add Wet Ingredients: Whisk in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract. Stir just until the batter is well incorporated and smooth, allowing for some small lumps.
- Spread Batter on Pan: Pour the pancake batter evenly onto the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly to all corners, ensuring a level surface for even baking.
- Arrange Toppings: Mentally divide the pan into four sections. Place sliced strawberries in the first section, blueberries in the second, sliced bananas in the third, and chocolate chips in the fourth.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the top of the pancakes is golden brown. Keep an eye on them as oven temperatures may vary.
- Slice and Serve: Remove from the oven and let rest for 2-3 minutes. Using a sharp kitchen knife, slice each of the four sections into 3 or more slices. Serve with syrup or powdered sugar as desired.
- Storage: Store leftovers in an airtight container for up to 2 days. For longer storage, freeze for up to 1 month, but be aware that fresh fruit toppings may not retain texture well after freezing and thawing.
Notes
- Ensure the melted butter is cooled before mixing to prevent cooking the eggs.
- Adjust toppings to your preference; other fruits or nuts can be used.
- Check the pancake closely towards the end of baking to avoid overcooking.
- Fresh fruit toppings like strawberries and bananas may lose texture if frozen and thawed.
- For a dairy-free version, substitute milk with plant-based milk and use dairy-free butter.
