Description
Enjoy fluffy sheet pan pancakes topped with fresh strawberries, perfect for feeding a crowd without the hassle of flipping individual pancakes.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the eggs, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Pour the pancake batter onto the prepared sheet pan and spread it evenly.
- Top the batter with sliced strawberries, spreading them out evenly.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Let cool slightly before slicing into squares and serve warm.
Notes
Best served drizzled with maple syrup or a dollop of whipped cream. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg