These baked Strawberry Sheet Pan Pancakes are so easy to make and perfect for a weekend breakfast or brunch! They taste just like traditional pancakes, but you don’t have to stand around flipping them while everyone else eats!
If you love these strawberry pancakes then you’ll also love these Apple Spice Sheet Pan Pancakes!
This post has been updated since it was originally published on 4/19/2021.
Why I love them
The perfect weekend breakfast – Do you have a favorite weekend breakfast? Mine has always been pancakes. I love the smell of them in the morning and it’s the perfect start to the day.
Baked in the oven – The downside to traditional pancakes is not being able to sit down and enjoy them with everyone because you’re standing over the stove or griddle and making them. Problem solved with these sheet pan pancakes!
Customizable – The strawberry pancakes can easily be swapped with another type or berry or fruit depending on what you like or what’s in season. Try using blueberries, blackberries, raspberries, pears, or apples.
Ingredients for Strawberry Sheet Pan Pancakes
- All purpose and whole wheat flour – I like to use a combination of both as a way to add whole grains, but also give the pancakes a lighter less dense texture.
- Sugar – Granuated sugar or coconut sugar for a non-refined option can be used.
- Lemon zest – Adds a fresh hint of lemon that pairs well with the strawberries.
- Baking powder and baking soda – Leavening agents that help the pancakes rise.
- Milk – Dairy or non-dairy milk can be used.
- Eggs – Give the pancakes structure.
- Oil – I like to use avocado oil, melted coconut oil, or olive oil for baking.
- Almond extract – I love the hint of almond flavor paired with the strawberries. Alternatively, you could also use vanilla extract.
- Strawberries – Use ripe, sweet strawberries for the best flavor.
- Powdered sugar (optional) – Used for dusting on top of the baked pancake after it comes out of the oven.
How to Make Sheet Pan Pancakes
Prep the sheet pan – To make strawberry sheet pan pancakes you’ll need a rimmed quarter sheet pan or half sheet pan if you want to double the recipe. Spray the sheet pan with cooking spray and preheat your oven.
Make the pancake batter – In a large bowl combine all of the dry ingredients and whisk them together. In a smaller bowl combine all of the wet ingredients and whisk them together. Pour the wet in with the dry and stir together. Just like when you make traditional pancakes you don’t want to over mix the batter.
Pour the batter into the prepared sheet pan and then press the sliced fresh strawberries into the batter. Alternatively, you can dice the strawberries and fold them into the batter.
Bake – The pancakes bake for about 15 minutes or until a toothpick comes out clean. Let the pancakes rest for a minute or two and then sprinkle with powdered sugar or serve them as is.
Breakfast and Dessert Pancake Topping Ideas
When it comes down to it, pancakes are very similar to cake, but without all the sugar and oil. Therefore, they can easily be served for breakfast or doctored up and make a great dessert.
Below are topping ideas for both breakfast and dessert. If you decide to make these for dessert and want something sweeter I would add a couple more tablespoons of sugar to the batter.
- Strawberry sauce. Try the recipe I used when I made these strawberry quinoa pancakes.
- Maple syrup
- Strawberry jam
- Almond or peanut butter
- Fresh berries and Greek yogurt
- Whipped cream
- Chocolate chips
- Chocolate syrup or chocolate fudge sauce
- Vanilla or strawberry ice cream
Frequently Asked Questions
Do I have to use whole wheat flour?
No. You can make these with just all-purpose flour, all whole wheat flour, white whole wheat flour, whole wheat pastry flour or any combination of them. The pancakes will be more dense and have a nuttier flavor if you decide to use all whole wheat flour.
Can I use dairy-free milk?
Yes. For this recipe I used low fat cow’s milk, but I often make my pancakes with unsweetened almond milk.
Can I use buttermilk?
Absolutely! Buttermilk adds a nice tang and richness to pancakes. If you don’t have buttermilk you can easily make your own by adding a tablespoon of lemon juice or plain vinegar and enough milk to measure one cup. For this recipe you’ll need to double that.
Once you’ve added the lemon juice and milk to the measuring glass, stir it together and let it sit for 5-10 minutes. It should look curdled, which is how you will know it’s ready to use.
Can I use a different kind of berry?
Yes. Blueberries, blackberries (cut in half if they’re large) and raspberries are all great alternatives to strawberries.
Can sheet pan pancakes be frozen?
Yes. They are a great option if you meal prep. Once the pancakes have cooled completely, cut them into squares. Place them in a freezer bag and separate them with parchment paper if you are layering them on top of each other.
More Pancake Recipes
Did you make these strawberry sheet pan pancakes? I’d love if you’d leave a recipe rating and review below.
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 3 tablespoons granulated sugar or coconut sugar
- 1 teaspoon lemon zest
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups milk of choice
- 2 eggs
- 3 tablespoons melted coconut oil or melted butter
- 1 teaspoon almond extract or vanilla extract
- 1 1/2 cups fresh sliced strawberries
- Preheat oven to 425° F. And grease a rimmed quarter sheet pan ( 9x13) with cooking spray or melted butter. In a large bowl whisk together the flours, baking powder, baking soda and salt, sugar and lemon zest. In a smaller bowl whisk together the milk, eggs, oil and almond extract. Pour the wet ingredients in with the dry and stir together until combined.
- Pour the batter into the prepared sheet pan and spread into an even layer. Gently press the strawberry slices onto the top of the batter. Bake for 15 minutes or until golden and a toothpick inserted in the middle comes out clean.
- Cool the pancakes for a couple minutes and then serve topped with powdered sugar, maple syrup and extra sliced strawberries.
Amount Per Serving: Calories: 230Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 554mgCarbohydrates: 34gFiber: 3gSugar: 10gProtein: 7g