Small Batch Sheet Pan Pancakes
These small batch sheet pan pancakes are made from scratch and baked in the oven with no flipping, topped with blueberries and strawberries or any fruit you like.
Servings: 6 pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 ¼ cups milk
- 4 tablespoons salted butter - melted and cooled slightly
- ¼ teaspoon vanilla extract
- ½ cup blueberries
- ½ cup sliced strawberries
Instructions
- Preheat the oven to 425°F and grease a 9×13-inch sheet pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg, milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until the flour disappears. A few small lumps are fine.
- Pour the batter onto the greased pan and spread it into an even layer with a spatula.
- Scatter the blueberries and sliced strawberries over the batter.
- Bake for 15 to 20 minutes, until the top is set and golden.
- Let the pancake cool in the pan for a few minutes, then cut it into 6 squares and serve warm.
Notes
Note: Serve with pancake syrup, whipped cream, or fresh fruit. The batter also takes any topping you like before baking, chocolate chips, sprinkles, or another fruit, so use what you have.
Use the right pan size: This recipe is built for a 9×13-inch quarter sheet pan. In a larger pan the batter spreads too thin and overbakes, and in a smaller one it may not cook through in the middle.
Spread the batter evenly: Push the batter to the corners with a spatula, then tap the pan once or twice on the counter to level it. An even layer bakes at the same rate across the whole pan.
Don't overmix the batter: Stop stirring as soon as the flour disappears. Overmixing works the gluten and makes the pancakes dense instead of fluffy.
Use room temperature ingredients: A cold egg and cold milk make the melted butter seize into little lumps. Room temperature ingredients blend into a smooth batter that rises evenly.
Line an older pan with parchment: If your sheet pan is worn or scratched, line it with parchment paper so the pancake releases cleanly when you cut the squares.
Nutrition
Serving: 1pancake | Calories: 230kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 403mg | Potassium: 161mg | Fiber: 1g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 8mg | Calcium: 199mg | Iron: 2mg
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