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Kima

Sheet Pan Pancakes

These easy Sheet Pan Pancakes are baked all at once and divided into four delicious topping sections: chocolate chips, strawberries, blueberries with lemon zest, and raspberry cream cheese. They are soft, fluffy, and perfect for holidays, brunches, or feeding a crowd.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 3 cups all-purpose flour 15 oz or 426 g
  • 1/4 cup granulated sugar 2 oz or 57 g
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 large eggs at room temperature
  • 3 cups buttermilk 24 fl oz or 720 ml
  • 6 tablespoons butter 3 oz or 85 g, melted, plus more for greasing
  • 2 teaspoons vanilla extract
Pancake Toppings
  • 1/4 cup cream cheese 2 oz or 58 g, softened
  • 2 tablespoons raspberry jam warmed
  • 1/4 cup chocolate chips 1 1/2 oz or 43 g
  • 1/2 cup blueberries 2 1/2 oz or 71 g; fresh or frozen
  • 1 tablespoon lemon zest
  • 1/2 cup strawberries 2 1/2 oz or 71 g; about 4–5 strawberries, sliced

Equipment

  • 13×18-inch sheet pan
  • Parchment paper
  • Large mixing bowl
  • Measuring jug
  • Whisk
  • Rubber spatula
  • Palette knife or offset spatula

Method
 

Prepare the Pan
  1. Preheat the oven to 425°F (220°C).
  2. Butter a 13×18-inch sheet pan, line it with parchment paper, and butter the parchment as well. Set the prepared pan aside.
Make the Pancake Batter
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  2. In a separate measuring jug or bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Stir gently just until the large lumps disappear. The batter should remain slightly lumpy; do not overmix.
Add the Toppings
  1. Pour the pancake batter into the prepared sheet pan and spread it into an even layer with a palette knife or offset spatula.
  2. Mentally divide the batter into four equal sections.
  3. In the first section, add dollops of softened cream cheese and warmed raspberry jam. Gently swirl them into the batter with the tip of a knife.
  4. Scatter the chocolate chips evenly over the second section.
  5. Scatter the blueberries over the third section and sprinkle with the lemon zest.
  6. Arrange the sliced strawberries evenly over the fourth section.
Bake the Pancakes
  1. Bake for 15–16 minutes, or until the surface is golden and a knife inserted into the center comes out clean.
  2. Allow the sheet pan pancake to cool briefly before cutting it into squares and serving with your favorite pancake toppings.

Notes

  • Prevent sticking: Butter both the sheet pan and the parchment paper. Use an offset spatula to loosen any corners that stick slightly.
  • Do not overmix: Stir the batter only until the large lumps disappear. A slightly lumpy batter helps produce soft, fluffy pancakes.
  • Avoid overbaking: Bake only until the pancake is set and golden, approximately 15–16 minutes. Overbaking may make it dry and firm.
  • Additional topping ideas: Try bananas, Nutella, cinnamon sugar, apple butter, walnuts, pecans, sprinkles, peanut butter and jelly, or other fresh fruits.
  • Serving suggestions: Serve with maple syrup, butter, lemon curd, berry compote, Greek yogurt, whipped cream, or salted caramel sauce.
  • Pancake board: Cut the pancake into squares and serve with bowls of berries, assorted toppings, flavored butter, and warm syrups or sauces.
  • Storage: Cool completely before storing to prevent sogginess. Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Reheat individual portions in the toaster, microwave, or oven until warmed through.