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A slice of strawberry sheet pan pancake topped with syrup on a white plate with a fork holding a piece of the edge.
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5 from 6 votes

Strawberry Sheet Pan Pancakes

Easy, baked strawberry sheet pan pancakes are perfect for a weekend breakfast or brunch!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Pancakes + Waffles
Cuisine: American
Keyword: pancakes, sheet pan, strawberries, strawberry pancakes
Servings: 6 servings
Author: Danae Halliday

Ingredients

  • 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

Instructions

  • 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. 

Nutrition

Calories: 230kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 554mg | Fiber: 3g | Sugar: 10g