Sheet Pan Pancake Recipe

Preheat oven to 425° F. In a blender, combine milk, eggs, and vanilla extract and blend until combined. Add flour, baking powder, sugar, and salt and mix for 25-30 seconds until smooth. Pour in half of the melted butter, stirring a few times to combine.

Spread a tablespoon of melted butter on a pan and pour in the pancake batter. Sprinkle the strawberries, chocolate chips, and blueberries over the batter in three portions. Bake for approximately 20-30 minutes, until the top is golden brown.

Spoon melted butter over pancakes. Cut into squares and serve with butter and hot syrup!

Chef’s Notes

For a different variation, leave the pancake as is and sprinkle with toppings after cutting it into squares!

Ingredients

• 2 1/2 cups whole milk
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tablespoons baking powder
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) salted butter, melted
• 1 cup thick sliced strawberries
• 1 cup chocolate chips
• 1 cup blueberries
• Butter and hot pancake syrup for serving

About the Recipe

This recipe is from Ree Drummond’s cookbook, The Pioneer Woman Cooks: Super Easy!. It reflects her current zero-pressure attitude in the kitchen and is a fun and easy way to make pancakes for the whole family.

Ree explains, “It’s really fun to develop recipes. I’ve been cooking a lot of these dishes on the show during quarantine, and it’s been a creative challenge for me to strike a balance between home cooking and convenience cooking.”

This recipe is perfect for a busy morning, as it saves time by cooking all the pancakes at once in a sheet pan. The triple-ingredient topping of strawberries, blueberries, and chocolate chips ensures that everyone in the family will be happy.

Nutrition Information

Level: Easy

Total Time: 30 minutes

Active Time: 10 minutes

Yield: 12 servings