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!
Do you have a favorite weekend breakfast? Mine has always been pancakes. I remember growing up, on the weekends my mom would occasionally make us classic buttermilk pancakes.
They were soft, fluffy and of course covered in butter and syrup. Pancakes without maple syrup on top are non-negotiable in my book.
While we all loved having pancakes hot off the griddle, I’m sure my mom didn’t love standing there for an hour making them while we lounged around and ate. As an adult, I can now relate to that and that’s why my go-to recipe when we have company are sheet pan pancakes. And these strawberry sheet pan pancakes are a dream for spring and summer!
Ingredients for Strawberry Sheet Pan Pancakes
- all purpose and whole wheat flour
- granulated sugar or coconut sugar
- lemon zest
- baking powder and baking soda
- almond extract
- powdered sugar (optional)
How to Make Sheet Pan Pancakes
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.
In a large bowl combine the dry ingredients and in a smaller bowl combine the wet ingredients. 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.
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
- Apple Spice Sheet Pan Pancakes
- Zucchini Bread Pancakes with Maple Cream Cheese Topping
- Sheet Pan Banana Pancakes
- Baked Chocolate Chip Pancakes
- Meyer Lemon Poppy Seed Pancakes
- 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