Strawberry Sheet Pan Pancakes

a half sheet pan full of baked sheet pan pancakes topped with slices of fresh strawberry baked into the pancakes and a metal spatula removing one serving

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Strawberry Sheet Pan Pancakes

Breakfast should be simple, stress-free, and still feel a little special, right? That’s exactly what you get with these strawberry sheet pan pancakes!

Prep Time10

Cook Time14

Total Time24

Course: Over 200 Favorite Easy Breakfast Recipes

Keyword: breakfast, buttermilk pancakes, pancakes, strawberries

Servings:

Author: Carrian Cheney

Equipment

Ingredients

1 ¼ teaspoons Salt
2 ½ teaspoons Baking Powder
1 ⅛ teaspoons Baking Soda
2 ½ Cups Flour sifted
2 ½ Tablespoons Sugar
3 Eggs slightly whisked
2 ½ Cups Buttermilk
8 teaspoons Butter unsalted and melted
1 ¼ Cups Strawberries Slices

US Customary - Metric

Instructions

Preheat oven to 500℉. Lightly spray an 18-by-13-inch rimmed baking sheet with cooking spray.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
1 ¼ teaspoons Salt, 2 ½ teaspoons Baking Powder, 1 ⅛ teaspoons Baking Soda, 2 ½ Cups Flour, 2 ½ Tablespoons Sugar
In a separate bowl, whisk together the eggs and buttermilk. Switch to a wooden spoon and make a well in the middle of the dry ingredients.
3 Eggs, 2 ½ Cups Buttermilk
Pour in the wet ingredients and stir until almost completely combined. Once the flour is almost incorporated add the butter and fold together.
8 teaspoons Butter
Spread the batter in an even layer on the prepared baking sheet. Evenly sprinkle strawberries on top.
1 ¼ Cups Strawberries Slices
Transfer to the oven and immediately reduce temperature to 425℉. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 16 minutes.
Serve with powdered sugar and maple syrup.

Nutrition