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A delicious 10-ingredient breakfast idea: a French toast bake topped with strawberries, blueberries, chocolate chips, and peanut butter.

10-Ingredient Sheet Pan Pancakes

Make easy, fuss-free pancakes on a sheet pan with minimal ingredients. This recipe is perfect for a quick morning meal.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 10 minutes
Total Time 42 minutes
Servings: 8 pieces
Course: Breakfast, Brunch
Calories: 334
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups 2% milk
  • 2 large eggs, room temperature
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
For the Toppings
  • 1/4 cup miniature semisweet chocolate chips
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh blueberries
  • 1/4 cup creamy peanut butter
  • 3 tablespoons seedless strawberry jam
  • Maple syrup for serving

Equipment

  • Large bowl
  • Whisk
  • 13x9-in. baking pan or baking sheet with 1-in. edge
  • small microwave-safe dish
  • Knife

Method
 

  1. Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Whisk in the milk, eggs, melted butter, and vanilla extract until just combined. Let the batter sit for 5-10 minutes.
  3. Pour the pancake batter into a greased 13x9-inch baking pan or a baking sheet with a 1-inch edge. Spread the batter into an even layer.
  4. Divide the batter into four sections. Sprinkle chocolate chips over one section, sliced strawberries over another, and blueberries over a third section.
  5. Place the peanut butter in a small microwave-safe dish. Microwave for 15-30 seconds, or until runny. Drizzle the peanut butter over the last section of batter. Dollop with strawberry jam.
  6. Use a knife to swirl the peanut butter and jam together in the last section.
  7. Bake until the pancakes are golden brown and puffed, about 18-22 minutes.
  8. Let the pancakes cool slightly, then cut them into squares. Serve with maple syrup.

Nutrition

Calories: 334kcalCarbohydrates: 45gProtein: 9gFat: 14gSaturated Fat: 6gCholesterol: 65mgSodium: 448mgFiber: 2gSugar: 18g

Notes

This recipe makes 8 servings, with each serving being one piece of the sheet pan pancake.

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