Saturday mornings at our house used to start with a stack of dishes before the pancakes ever hit a plate. I’d be flipping batch after batch at the stove while everyone else enjoyed theirs hot—and by the time I sat down, mine were cold, the syrup was gone, and the kitchen looked like a flour bomb went off.
Enter: Sheet pan pancakes.
This strawberry chocolate chip version is especially delightful. The strawberries bring a burst of brightness, and the chocolate chips? Well, those just make everybody feel like it’s a special occasion.
They bake up light and fluffy, slice beautifully, and reheat like a dream.
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups milk (whole, almond, or whatever you have on hand)
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- ½ cup mini chocolate chips
Optional Toppings:
- Maple syrup
- Whipped cream
- Extra strawberries
- A sprinkle of powdered sugar
Instructions:
- Preheat oven to 425°F (218°C). Grease a rimmed sheet pan (about 9×13 or 10×15) with butter or nonstick spray—or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined. The batter will be lumpy—don’t overmix!
- Gently fold in about ¾ of the strawberries and chocolate chips, reserving a little for sprinkling on top.
- Pour the batter into the prepared sheet pan and spread it evenly. Sprinkle the remaining strawberries and chocolate chips over the top.
- Bake for 15–18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then slice into squares or strips and serve warm with your favorite toppings.
Tips & Tricks
- Make it dairy-free: Use non-dairy milk and swap the butter for coconut oil.
- Freeze leftovers: Let them cool completely, then wrap individually and freeze. Reheat in the toaster or oven for a quick breakfast.
- Swap the fruit: Blueberries, raspberries, or chopped bananas work great too.
This recipe brings joy to the table and makes your life easier. That’s what we call a win-win around here!
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Sheet Pan Strawberry Chocolate Chip Pancakes
These sheet pan strawberry chocolate chip pancakes are soft, fluffy, and baked in one pan—perfect for busy mornings, meal prep, or feeding a crowd without the mess.
- Total Time: 28 minutes
- Yield: 6-8 1x
Ingredients
-
2 cups all-purpose flour
-
2 tablespoons sugar
-
1 tablespoon baking powder
-
½ teaspoon salt
-
2 large eggs
-
1¾ cups milk (whole, almond, or whatever you have on hand)
-
¼ cup melted butter or coconut oil
-
1 teaspoon vanilla extract
-
1 cup chopped fresh strawberries
-
½ cup mini chocolate chips
Instructions
- Preheat oven to 425°F (218°C). Grease a rimmed sheet pan (about 9×13 or 10×15) with butter or nonstick spray—or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, milk, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined. The batter will be lumpy—don’t overmix!
- Gently fold in about ¾ of the strawberries and chocolate chips, reserving a little for sprinkling on top.
- Pour the batter into the prepared sheet pan and spread it evenly. Sprinkle the remaining strawberries and chocolate chips over the top.
- Bake for 15–18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then slice into squares or strips and serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
