Strawberry-Banana Sheet Pan Pancakes Recipe

Sheet pan pancakes have revolutionized our weekend breakfasts! Gone are the days of standing over a hot griddle, flipping individual pancakes while the first batch gets cold. This Strawberry-Banana Sheet Pan Pancake recipe is a game-changer, especially for busy families or anyone who loves a delicious, fuss-free brunch. My household, consisting of two adults and two perpetually hungry teenagers, absolutely devoured these. The combination of sweet strawberries and creamy bananas baked into a fluffy pancake base is simply irresistible. The best part? Minimal effort for maximum flavor and minimal cleanup. This recipe has become a staple in our home, and I’m thrilled to share the joy of sheet pan pancakes with you. Prepare to say goodbye to pancake stress and hello to breakfast bliss!

Ingredients

This Strawberry-Banana Sheet Pan Pancake recipe relies on simple, pantry-staple ingredients, making it a perfect choice for a last-minute weekend brunch or a planned family breakfast. The beauty of this recipe lies in its adaptability – feel free to adjust quantities slightly based on your preference and the size of your sheet pan. Using fresh, high-quality ingredients will always elevate the final dish, but don’t hesitate to use frozen fruit if fresh isn’t readily available.

Here’s what you’ll need to create these delightful sheet pan pancakes:

• Dry Ingredients:
  • 3 cups All-Purpose Flour: The foundation of our pancakes. All-purpose flour provides the right balance of gluten for a tender yet structured pancake. For a slightly healthier option, you can substitute up to 1 cup of whole wheat flour, but be aware that this will result in a denser pancake. Ensure your flour is fresh for the best rise.
  • 3 tablespoons Granulated Sugar: Adds sweetness and helps with browning. You can adjust the sugar level slightly to your preference. For a less refined option, you could use coconut sugar, but it will slightly alter the color and flavor.
  • 3 tablespoons Baking Powder: The magic ingredient that makes our pancakes fluffy and light! Ensure your baking powder is fresh, as expired baking powder will result in flat pancakes. Double-acting baking powder is recommended for consistent results.
  • 1 teaspoon Baking Soda: Works in conjunction with the baking powder to create extra lift and a tender crumb. While seemingly similar, baking soda and baking powder have different chemical reactions, and both contribute to the ideal pancake texture in this recipe.
  • 1 teaspoon Salt: Enhances the flavors of all the other ingredients and balances the sweetness. Don’t skip the salt – it plays a crucial role in the overall taste profile. Table salt or fine sea salt works perfectly.
• Wet Ingredients:
  • 3 cups Milk: Provides moisture and helps to create a smooth batter. Whole milk will result in richer, more flavorful pancakes, but 2% milk or even non-dairy milk alternatives like almond milk, soy milk, or oat milk can be used. Keep in mind that using non-dairy milk might slightly alter the texture and browning.
  • 3 Large Eggs: Bind the ingredients together, add richness, and contribute to the structure of the pancakes. Use large eggs for consistency in the recipe. For a vegan alternative, egg replacers are available, but they may affect the overall texture.
  • 6 tablespoons Melted Unsalted Butter: Adds flavor, tenderness, and richness to the pancakes. Unsalted butter is preferred to control the salt level. Make sure the butter is melted and slightly cooled before adding it to the batter to prevent cooking the eggs. You can substitute with melted coconut oil for a dairy-free option, which will also impart a subtle coconut flavor.
  • 1 teaspoon Vanilla Extract: Enhances the overall flavor profile and adds a touch of warmth. Pure vanilla extract is recommended for the best flavor, but imitation vanilla extract can also be used.
• Fruit:
  • 1 pint Fresh Strawberries, hulled and sliced: Bring a burst of fresh, sweet-tart flavor and beautiful color. Choose ripe, red strawberries for the best taste. Frozen strawberries, thawed and drained, can be used if fresh strawberries are not in season, but fresh is always preferred for texture and flavor.
  • 2 ripe Bananas, sliced: Add sweetness, creaminess, and a delightful tropical note. Use ripe but not overly mushy bananas for the best texture and flavor. Slightly green bananas will be less sweet and flavorful, while overly ripe bananas might make the pancakes too soft.

Optional Ingredients & Toppings (for serving, not in the batter):

• Maple Syrup, for drizzling
• Fresh whipped cream, for topping
• Powdered sugar, for dusting
• Extra sliced strawberries and bananas, for garnish
• Chocolate chips, for added sweetness (can be added to the batter or as topping)
• Nuts (chopped walnuts, pecans, almonds), for crunch
• Fruit preserves or jams
• Nut butter (peanut butter, almond butter)
• Yogurt or Greek yogurt

Instructions

Making Strawberry-Banana Sheet Pan Pancakes is surprisingly simple and straightforward. The key is to follow the steps carefully and ensure even distribution of the batter and fruit on the sheet pan. This detailed instruction guide will walk you through each step, ensuring pancake perfection every time.

Step 1: Preheat Your Oven and Prepare the Sheet Pan

• Preheat oven to 425°F (220°C): Preheating your oven is crucial for even baking. Make sure your oven reaches the correct temperature before placing the pancake batter in. Oven temperatures can vary slightly, so using an oven thermometer is always a good idea, especially for baking.
• Prepare a large sheet pan: You’ll need a large baking sheet, typically 18×13 inches (or similar). This size is ideal for baking a large batch of pancakes evenly.
• Grease the sheet pan generously: This is essential to prevent the pancakes from sticking and ensure easy removal. You can use cooking spray, melted butter, or vegetable oil. For best results, use parchment paper or a silicone baking mat for easy cleanup and guaranteed non-sticking. If using parchment paper, lightly grease the parchment paper as well to further prevent sticking and promote even browning.

Step 2: Whisk Together the Dry Ingredients

• In a large mixing bowl, whisk together the dry ingredients: Combine the 3 cups of all-purpose flour, 3 tablespoons of granulated sugar, 3 tablespoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt.
• Whisk thoroughly: Ensure all dry ingredients are evenly distributed. This is important for consistent texture and leavening throughout the pancakes. Whisking aerates the flour slightly, which can also contribute to a lighter pancake. Break up any clumps of baking powder or baking soda to ensure they are evenly dispersed.

Step 3: Whisk Together the Wet Ingredients

• In a separate medium mixing bowl, whisk together the wet ingredients: Combine the 3 cups of milk, 3 large eggs, 6 tablespoons of melted and slightly cooled unsalted butter, and 1 teaspoon of vanilla extract.
• Whisk until well combined: Ensure the eggs are fully incorporated and the mixture is smooth. Don’t over-whisk at this stage, just whisk until everything is blended.

Step 4: Combine Wet and Dry Ingredients to Form the Batter

• Pour the wet ingredients into the bowl of dry ingredients: Gradually add the wet ingredients to the dry ingredients.
• Gently whisk until just combined: Mix until the dry ingredients are just moistened and there are no large lumps of flour remaining. It’s okay if the batter is slightly lumpy – overmixing will develop the gluten in the flour, resulting in tough pancakes. The key is to mix until just combined. A few small lumps are perfectly acceptable and will disappear during baking.

Step 5: Pour Batter onto the Prepared Sheet Pan

• Pour the pancake batter onto the prepared sheet pan: Spread the batter evenly across the sheet pan. You can use a spatula or the back of a spoon to gently spread it to the edges. Aim for an even thickness for consistent baking. The batter should fill the sheet pan but not be overflowing.
• Ensure even distribution: A uniform layer of batter will bake more evenly and prevent some parts from being thicker or thinner than others.

Step 6: Sprinkle with Strawberries and Bananas

• Distribute the sliced strawberries and bananas evenly over the pancake batter: Arrange the sliced strawberries and bananas across the surface of the batter. You can create patterns or simply scatter them randomly.
• Gently press the fruit into the batter: Lightly press the fruit slices into the batter to ensure they bake into the pancakes and don’t just sit on top. This helps them adhere and prevents them from burning.

Step 7: Bake the Sheet Pan Pancakes

• Bake in the preheated oven for 15-20 minutes: Bake for 15-20 minutes, or until the pancakes are golden brown around the edges and a toothpick inserted into the center comes out clean. Baking time can vary slightly depending on your oven and the thickness of your batter.
• Check for doneness: Start checking for doneness around 15 minutes. The edges should be nicely browned, and the center should be set. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. Avoid overbaking, as this can make the pancakes dry.

Step 8: Let Cool Slightly and Cut into Squares

• Remove from oven and let cool slightly: Allow the sheet pan pancakes to cool in the pan for a few minutes before cutting. This makes them easier to handle and prevents them from falling apart.
• Cut into squares: Use a pizza cutter or a large knife to cut the sheet pan pancakes into squares or rectangles. The size of the squares is up to you – you can make larger portions for a brunch or smaller squares for kids.

Step 9: Serve and Enjoy!

• Serve immediately: Sheet pan pancakes are best served warm, fresh from the oven.
• Serve with your favorite toppings: (See “How to Serve” section for topping ideas). Maple syrup, fresh whipped cream, and extra fruit are classic choices.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used and serving sizes.)

Servings: Approximately 12-16 servings (depending on how you cut the sheet pan pancakes)

Per Serving (estimated, based on 12 servings and standard ingredients):

• Calories: Approximately 250-300 calories
• Protein: 6-8 grams
• Fat: 10-12 grams
  • Saturated Fat: 5-7 grams
• Cholesterol: 60-80 mg
• Sodium: 300-400 mg
• Carbohydrates: 35-40 grams
  • Fiber: 1-2 grams
  • Sugar: 10-15 grams

Important Considerations:

• These values are estimates and can vary. Factors like the type of milk used, the amount of butter, and the size of servings will affect the final nutritional content.
• To reduce calories and fat, consider using 2% or skim milk, reducing the butter slightly, or using a lighter sweetener.
• Adding toppings like maple syrup, whipped cream, or chocolate chips will significantly increase the calorie and sugar content.

For more accurate nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

This Strawberry-Banana Sheet Pan Pancake recipe is not only delicious but also incredibly efficient in terms of preparation time. Here’s a breakdown of the time involved:

• Prep Time: 15-20 minutes
  • This includes gathering ingredients, measuring, whisking dry ingredients, whisking wet ingredients, melting butter, slicing fruit, and preparing the sheet pan. If you are well-organized, you can likely complete the prep work in under 15 minutes. Having pre-sliced strawberries and bananas can further reduce prep time.
• Cook Time: 15-20 minutes
  • Baking in the oven takes approximately 15-20 minutes, depending on your oven and the thickness of the batter. Keep an eye on the pancakes towards the end of the baking time to prevent overbaking.
• Total Time: 30-40 minutes

This recipe is perfect for busy mornings because most of the time is hands-off baking time in the oven. You can prepare the batter while the oven preheats, and then while the pancakes bake, you can prepare coffee, set the table, and get ready to serve. Compared to making individual pancakes on a griddle, sheet pan pancakes save significant time and effort, especially when feeding a crowd.

How to Serve

Sheet pan pancakes are incredibly versatile when it comes to serving. They are delicious on their own, but adding toppings and sides elevates them to a truly special breakfast or brunch experience. Here are some delightful ways to serve your Strawberry-Banana Sheet Pan Pancakes:

• Classic Toppings:
  • Maple Syrup: The quintessential pancake topping! Warm maple syrup drizzled generously over the pancakes is always a crowd-pleaser.
  • Butter: A pat of butter melting on top of a warm pancake adds richness and flavor.
  • Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance.
  • Whipped Cream: Freshly whipped cream or store-bought whipped topping adds a creamy, decadent touch.
• Fresh Fruit Extravaganza:
  • Extra Strawberries and Bananas: Garnish with additional slices of fresh strawberries and bananas to enhance the fruit flavors.
  • Mixed Berries: Add a mix of fresh berries like blueberries, raspberries, and blackberries for a colorful and antioxidant-rich topping.
  • Other Fruits: Consider adding sliced peaches, nectarines, or kiwi for variety.
• Sweet Indulgences:
  • Chocolate Chips or Chocolate Sauce: For chocolate lovers, add chocolate chips to the batter before baking or drizzle with chocolate sauce after baking.
  • Nutella or other Chocolate Hazelnut Spread: A spoonful of Nutella adds a rich, nutty, and chocolatey flavor.
  • Caramel Sauce: Drizzle with caramel sauce for a sweet and buttery flavor.
  • Fruit Preserves or Jams: Serve with your favorite fruit preserves or jams, such as strawberry, raspberry, or blueberry.
• Nutty and Crunchy Options:
  • Chopped Nuts: Sprinkle with chopped walnuts, pecans, almonds, or hazelnuts for added texture and nutty flavor.
  • Granola: A sprinkle of granola adds a satisfying crunch and extra flavor.
  • Nut Butter: Serve with a dollop of peanut butter, almond butter, or cashew butter for added protein and richness.
• Savory Sides (for a brunch spread):
  • Bacon or Sausage: Crispy bacon or savory sausage complements the sweetness of the pancakes.
  • Eggs: Scrambled eggs, fried eggs, or omelets provide a protein-rich side.
  • Yogurt or Greek Yogurt: Serve with a side of yogurt or Greek yogurt for a lighter option and added protein.
• Beverages:
  • Coffee: Classic breakfast beverage pairing.
  • Tea: Hot tea or iced tea complements pancakes perfectly.
  • Juice: Orange juice, apple juice, or cranberry juice.
  • Milk or Chocolate Milk: Especially popular with kids.
  • Mimosas or Sparkling Cider: For a special brunch occasion.

Additional Tips for Perfect Sheet Pan Pancakes

To ensure your Strawberry-Banana Sheet Pan Pancakes turn out perfectly every time, here are five helpful tips to keep in mind:

1. Don’t Overmix the Batter: Overmixing is the biggest mistake in pancake making. Mix the wet and dry ingredients just until combined. A few lumps are okay! Overmixing develops gluten, resulting in tough, chewy pancakes instead of light and fluffy ones. Gentle mixing is key to achieving that perfect tender texture.
2. Use Fresh Baking Powder and Baking Soda: Leavening agents lose their potency over time. Ensure your baking powder and baking soda are fresh for the best rise. You can test baking powder by adding a teaspoon to hot water – it should bubble vigorously. Baking soda can be tested by adding a teaspoon to vinegar – it should also bubble. If they don’t bubble actively, it’s time to replace them.
3. Preheat Your Oven Properly: A properly preheated oven is essential for even baking and a good rise. Allow your oven to reach the set temperature before placing the sheet pan pancakes inside. Using an oven thermometer can help ensure accurate temperature readings.
4. Grease the Sheet Pan Generously (or use Parchment Paper): Preventing sticking is crucial for easy removal and cleanup. Grease your sheet pan thoroughly with cooking spray, melted butter, or oil. For foolproof non-sticking and easy cleanup, line the sheet pan with parchment paper or a silicone baking mat. If using parchment paper, lightly grease it as well.
5. Adjust Baking Time as Needed: Oven temperatures can vary. Start checking for doneness around 15 minutes. The pancakes are done when they are golden brown around the edges and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking, which can dry out the pancakes. If your oven runs hot, you might need to reduce the baking time slightly.

FAQ Section

Here are some frequently asked questions about making Strawberry-Banana Sheet Pan Pancakes:

Q1: Can I make these pancakes ahead of time?

A: Sheet pan pancakes are best served fresh and warm. However, you can bake them ahead of time and reheat them gently. Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, you can warm them in a low oven (around 300°F or 150°C) or in a microwave for short intervals until heated through. They will be slightly less fluffy than freshly baked pancakes, but still delicious.

Q2: Can I use frozen fruit instead of fresh?

A: Yes, you can use frozen strawberries and bananas. For strawberries, thaw them slightly and drain off any excess liquid before slicing and adding them to the batter. For bananas, frozen bananas can be used directly, but they might release a little more moisture as they bake. Fresh fruit is generally preferred for texture and flavor, but frozen fruit is a convenient alternative.

Q3: Can I make these pancakes dairy-free or gluten-free?

A: Yes, with substitutions! For dairy-free pancakes, use a non-dairy milk alternative like almond milk, soy milk, or oat milk. Substitute melted coconut oil for the butter. For gluten-free pancakes, use a gluten-free all-purpose flour blend. Be aware that gluten-free flours can sometimes absorb more liquid, so you may need to adjust the amount of milk slightly. Check the specific gluten-free flour blend’s recommendations.

Q4: Can I add other fruits or toppings to the batter before baking?

A: Absolutely! Feel free to customize your sheet pan pancakes. You can add other fruits like blueberries, raspberries, chocolate chips, chopped nuts, or even spices like cinnamon or nutmeg to the batter before baking. Get creative and experiment with your favorite flavor combinations!

Q5: My pancakes are browning too quickly on the edges but the center is still wet. What should I do?

A: If your pancakes are browning too quickly, it could be that your oven is running a bit hot or the top rack is too close to the heating element. You can try reducing the oven temperature by 25°F (15°C) and baking for a bit longer. Alternatively, you can loosely tent the sheet pan with aluminum foil to prevent further browning while the center finishes baking. Make sure to check for doneness with a toothpick inserted into the center.

Print