This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Breakfast should be simple, stress-free, and still feel a little special, right? That’s exactly what you get with these strawberry sheet pan pancakes! No standing over the stove flipping batch after batch—just one pan, baked in the oven, and ready to slice and serve.
They’re fluffy, lightly sweet, and loaded with juicy strawberries that make every bite taste like heaven. Whether you’re feeding a crowd, meal prepping for busy mornings, or just want to make pancakes the easy way, this recipe is about to become your new go-to.
What are Sheet Pan Pancakes?
Sheet pan pancakes are the answer for every busy mom’s crazy morning! Think pancakes baked in the oven all in one sheet pan and then cut into individual pancakes. All the pancakes are done at the same time and all the pancakes are hot! I’m always looking for easy breakfast ideas and this is one of my kids’ favorites!
Reasons You’ll Love This Recipe
Highly Efficient: No flipping—bake all your pancakes at once, all hot at the same time.
Make in Bulk: Perfect for meal prep or feeding a crowd
Texture and Flavor: Light, fluffy, and topped with strawberries
Less Work: Easy cleanup with just one pan
Everyone is Happy: Kid-friendly and freezer-friendly
Ingredients for Sheet Pan Pancakes
- Salt: Enhances flavor and balances the sweetness, making the strawberries pop.
- Baking Powder: Provides lift and helps create light, fluffy pancakes that rise evenly in the oven.
- Baking Soda: Reacts with the acidity in the buttermilk, giving extra tenderness and airy texture.
- Flour: The structure builder; it holds everything together and gives the pancakes their shape.
- Sugar: Sweetens the batter slightly and helps with browning for golden, tender pancakes.
- Eggs: Bind the ingredients together, add richness, and contribute to structure and fluffiness.
- Buttermilk: Adds tangy flavor, moisture, and reacts with baking soda for soft, tender pancakes.
- Butter: Adds richness and flavor while also keeping the crumb moist and soft.
- Strawberries Slices: Provide natural sweetness, juiciness, and fresh bursts of fruity flavor in every bite.
How to Make Pancakes for a Crowd
- Prep: Preheat oven to 500℉. Spray a rimmed baking sheet with cooking spray.
- Dry Ingredients: Whisk together all the dry ingredients in a medium bowl.
- Wet Ingredients: In a separate bowl, whisk together the eggs and buttermilk. Make a well in the middle of the dry ingredients with a wooden spoon.
- Combine: Pour the wet ingredients into the well and stir until mostly combined. Add the melted butter and fold it in until combined.
- Add the Strawberries: Pour the pancake batter into the prepared baking sheet and then sprinkle the strawberries over the top.
- Bake: Place in the oven and immediately reduce the oven temperature to 425℉. Bake for 14-16 minutes or until done in the middle.
- Serve: Slice the pancakes with a knife or pizza cutter and top with powdered sugar and maple syrup.
Variations & Substitutions
The best news is, you don’t have to limit yourself to just strawberries! Blueberries, raspberries, banana slices, peaches, chocolate chips, etc. all work great! You can also do multiple different toppings in the same batch. Just sprinkle the toppings on half or a quarter of the batter and repeat with different toppings for the rest of the sheet pan.
If you don’t have buttermilk, you can make a substitution at home. Use regular milk and 1 Tablespoon of either white vinegar or lemon juice for every 1 cup of milk. So for this recipe, add 2.5 tablespoons of white vinegar (or lemon juice) to a glass measuring cup and then add enough milk to it to make 2.5 cups of milk. Let it sit for 5 or so minutes.
Storing and Reheating Pancakes
Cut leftover oven-baked pancakes so they are individual pancakes and store in an airtight container in the fridge. They will keep for up to 5 days. They also freeze extremely well which makes them perfect for busy mornings.
My favorite way to reheat them is in the toaster. You can even pop them in the toaster straight from the freezer.
See how simple that was? These strawberry sheet pan pancakes are proof that breakfast doesn’t need to be complicated to be special. Whether you’re making them for a lazy Saturday morning, a holiday brunch, or just to keep mornings calm and happy during the week, they’ll always be a hit. Slice them up, drizzle with syrup, and watch them disappear faster than you ever thought possible!
More Pancake Recipes to Try:
Watch How This Pancakes Recipe is Made…
Source link
