Strawberry Sheet Pan Pancakes are soft, plush, berry-licious spring pancakes baked right in the oven so everyone can dig into their warm stack at the same time. Perfect for weekend breakfasts, breakfast in bed, and holiday mornings.
strawberry sheet pan pancakes
Why bake pancakes in the oven in a sheet pan? The concept is simple: you whip up a basic pancake batter, fold in your sliced berries, and, instead of doling it out ladle by ladle into a skillet, you’ll pour the whole lot into a well greased baking sheet. Voila ~ pancakes for everyone!
It started with my basic sheet pan pancakes, and then I had to make some amazing pumpkin pancakes for fall, and now I’ve got the perfect spring-appropriate strawberry pancakes with no flipping and no pancakes getting cold while you make the whole batch! It’s genius, and yes, these do actually taste like pancakes because they are pancakes, just baked up a little differently.
How to make easy oven baked pancakes ~
- Start by mixing up your simple pancake batter. Gently fold in your sliced berries at the end. You’ll need fresh strawberries here (not frozen) in order to slice them, but feel free to swap in other small frozen berries like raspberries, blackberries, or blueberries.
pour the batter into a baking sheet
2. Next, pour the batter into a well greased baking sheet. You’ll want to shake the pan around a bit, or use the back of a spoon to get the batter evenly distributed across the whole pan. It will be a thin layer of batter, that’s fine.
3. Finally, simply bake for 20 minutes and that’s it! Pancakes for the whole family, done! All that’s left to do is slice them up and drench them in maple syrup.
chef’s tips for strawberry sheet pan pancakes
- Mix your pancake batter gently. As with all pancake recipes, small lumps are fine, and over mixing will make a tough pancake.
- Grease your pan well, I use butter.
- Make sure your oven is completely preheated. Just like making pancakes on the stove, you want that batter to hit the heat and rise up.
- Get everything, like butter, syrup, and plates, ready ahead of time, these pancakes cook quickly and you want to enjoy them while they’re hot.
- Serve with maple syrup, or, for a special occasion, try strawberry sauce and whipped cream.
make sheet pan pancakes ahead
You can store the batter in an airtight container in the fridge overnight. You can alternatively make your batter the night before without the strawberries or leavening (baking powder.) Keep refrigerated, and when ready to bake, stir in the baking powder (sift it in to avoid lumps) and fold in the berries. Both methods work well.
reheat sheet pan pancakes
Reheating pancakes can be tricky, and not the ideal way to enjoy them, but my advice is to briefly microwave them (start with 10-15 seconds.)
do you have strawberry fever?
Strawberry Sheet Pan Pancakes
- a standard baking sheet (with sides)
- 6 Tbsp unsalted butter, melted
- 2 1/4 cups buttermilk (or milk)
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1/4 cup granulated sugar
- 5 tsp baking powder
- 1/2 tsp salt
- 2 cups strawberries, hulled and sliced
- butter and maple syrup for serving (optional)
- Preheat oven to 400F and butter a standard baking sheet (mine measures 18x13)
- In a mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. Set aside.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix well, until there are no dry pockets of flour left. Lumps are fine.
- Gently fold in the sliced strawberries.
- Pour the batter onto the prepared baking sheet, making sure to get it as even as possible.
- Bake for about 20 minutes, until puffed up and starting to turn light golden on top. Note: be careful not to overbake because the pancakes are thin.
- Slice the pancakes into squares and serve warm, with butter and maple syrup, if desired.
- If you use a different sized pan you will need to adjust the recipe and cooking time. I recommend a standard half sheet baking pan for this recipe. It measures 18x13 inches.
- Feel free to use whole wheat flour, or part whole wheat flour in place of the all purpose flour. Oat flour would also be delicious.
- Milk, buttermilk, or half and half, will work. Also use any non dairy milk you like.
- You can use other fruit in this recipe: try blueberries or raspberries.