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Sheet Pan Pancakes

  • Author: TKWAdmin
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Category: breakfast, sheet pan, pancakes
  • Method: oven
  • Cuisine: breakfast, meal prep

Breakfast is a breeze with these delicious hot, light, and fluffy pancakes topped with berries and chocolate all made in a sheet pan! These Sheet Pan Pancakes are perfect for a crowd, brunch, or breakfast meal prep!

Sheet Pan Pancakes
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Ingredients

Batter

  • 1 cup of milk
  • 1/2 cup sour cream
  • 2 Xl egg, room temp
  • 1 1/2 tsp Rodelle vanilla
  • 1/3 cup white sugar
  • 1 3/4 cups  all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbl melted unsalted butter, cooled

Toppings

  • 3/41 cup fresh blueberries dusted with a sprinkle of flour
  • 3/41 cup chocolate chips dusted with a sprinkle of flour
  • 3/41 cup sliced strawberries dusted with a sprinkle of flour

Additional

Instructions

  1. Preheat the oven to 350F and brush 2-12x4x1.5” Lloydpans Long Pans with butter or a 12×16” rimmed baking pan. If not using a non-stick pan also line with parchment and brush the parchment with butter as well.
  2. In a bowl, whisk together the flour, soda, powder, and salt; set aside. In a larger bowl, add the sour cream, vanilla, and sugar; whisk until combined. Next, add in the milk and whisk. Lastly, add in the eggs and whisk until incorporated.
  3. To the milk mixture, add in the flour mixture and mix together until just combined. Do not overmix. A few streaks is ok but no clumps. Add in the melted butter and stir just until blended in.
  4. To your prepared pans add the batter until it reaches halfway up the side of the pan.  In 3 rows or columns, add the coated blueberries (minus the flour) overtop one row/column. Next, add the coated chocolate chips (minus the flour) overtop the second row/column. Last, add the coated strawberries (minus the flour) overtop the third row/column. If using, sprinkle the fruit and batter with coarse sanding sugar.
  5. Place the pan(s) in the oven and bake for 8-18 minutes (this will depend on how high your pan and batter is in your pan) or until cooked through and slightly golden brown. Test with a cake tester. It should be moist but no crumbs on the tester.
  6. Remove from the oven and allow to cool for a couple of minutes before slicing and serving. Store leftovers in the fridge, covered.
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