Make fluffy, golden brown sheet pan pancakes for one or two people! This easy recipe is ideal when you're looking for a delicious and satisfying breakfast.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: pancakes, sheet pan pancakes, small batch pancakes
Preheat the oven to 425° F (220° C). Lightly spray or butter a 9x13-inch rimmed sheet pan and set it aside.
Whisk the flour, baking powder, sugar, and salt in a medium-sized bowl.
In a separate medium-sized bowl, beat the egg. Following this, incorporate the milk, cooled melted butter, and vanilla extract. Stir these ingredients until well combined.
Transfer the milk and egg mixture into the bowl containing the flour mixture. Gently stir until the ingredients are combined.Pro Tip: Avoid over-stirring the batter. Stir until there are no large flour clumps. Small lumps in the batter are acceptable. Overstirring can activate the gluten in the flour, leading to pancakes that are chewy rather than fluffy.
Pour the pancake batter onto the prepared sheet pan, spreading evenly.
Scatter the blueberries and strawberries over the batter.
Bake for 15 to 20 minutes or until set and golden brown.
Divide into portions and serve immediately with butter and syrup.Pro Tip: My preference is to section the pancakes into six servings. However, feel free to slice them into the sizes that work best for you.
Notes
Expert Tips
Mixing: Don't overmix your batter. It's okay if there are a few lumps, they will cook out.
Pre-heating: Always preheat your oven before baking to ensure even cooking.
Add-ins: Feel free to use fresh or frozen and thawed fruit in your pancakes.
Keep an eye on the pancakes: The baking time may vary depending on your oven. Start checking the pancakes after 15 minutes and bake until they are golden brown.
Can I Freeze These Pancakes?Definitely! After they have completely cooled, cut the pancakes into squares. Next, place them in a bag or container suitable for freezing. They can be stored frozen for up to three months. To serve them, first let the pancakes defrost in the fridge. Then, you have two reheating options. You can either arrange them on a baking sheet, cover with foil and reheat in the oven, or use a toaster for a quick heat-up. Just be cautious to avoid burning the pancakes in the toaster.A Note About Add-Ins Or Toppings In our recipe, we've used blueberries and strawberries. However, you could incorporate options like chocolate chips, bananas, or nuts in yours. Alternatively, for a mix of flavors, try adding different toppings to separate sections of the pan. For instance, fill one section with blueberries, another with chocolate chips, the next with strawberries, and the last with sliced bananas.