Name: Sheet Pan Strawberry Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 1/2 cups Oat Flour; 2 tsp Baking Powder; 1 tsp Baking Soda; 2 tsp Cinnamon; 1/2 tsp Salt; 2 cups Almond Milk (or milk of choice); Juice of 1 Lemon (this goes in the milk); 4 Eggs; 2 Tbsp Coconut Oil (melted and cooled); 3 Tbsp Maple Syrup (or honey); 2 tsp Vanilla; 1 cup Sliced Strawberries

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If you’re looking for a delightful breakfast that brings joy to the whole family, thenSheet Pan Strawberry Pancakes are the answer! I remember the first time I made these pancakes; the kitchen was filled with the sweet aroma of strawberries baking in the oven. It was a Sunday morning, and I wanted something special yet simple to whip up without spending hours slaving over the stove. These pancakes not only turned out fluffy and golden but also made for a fun, interactive breakfast where everyone could enjoy a slice! Just imagine the excitement when you serve up perfectly baked pancakes, drizzled with maple syrup, and bursting with juicy strawberries. Plus, the best part? You can enjoy them all from a single sheet pan!

Recipe Snapshot

Total Time:
20 mins

Prep Time:
5 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
5 g

Diet:
Gluten-Free

Fat:
6 g

Tools Used:
Oven, Mixing Bowl, Baking Sheet, Chef’s Knife, Frying Pan, Whisk

Why We Love This Sheet Pan Strawberry Pancakes

They’re Effortless to Prepare

One of the things I absolutely love aboutSheet Pan Strawberry Pancakes is how easy they are to prepare. You simply mix the ingredients in a few bowls and pour the batter onto a baking sheet. There’s no flipping pancakes one by one, which can be a hassle during busy mornings. Instead, you can bake the whole batch at once, making it perfect for gatherings or a family brunch.

Perfectly Fluffy Every Time

The texture of these pancakes is something to rave about! By usingoat flour, they come out fluffy and light, while the addition ofalmond milk adds a lovely creaminess. You won’t have to worry about any rubbery or dense pancakes here. Each slice is soft and airy, making them a delight to eat!

Fresh Strawberries Shine

Can we take a moment to appreciate the star of the dish? Thesliced strawberries add not only sweetness but also a beautiful pop of color. When they bake, they become even juicier and melt in your mouth. This fruitiness pairs perfectly with a drizzle of maple syrup, creating a breakfast experience that’s nothing short of divine.

Great for Meal Prep

Another reason to love this recipe is that it’s fantastic for meal prepping. You can cut the pancakes into slices and store them in the refrigerator or freezer. They reheat beautifully in the microwave, making your mornings much easier. Just grab a slice, heat it up, and you’re ready to go!

Customizable to Your Taste

Finally, these pancakes are incredibly customizable. While I love the combination ofstrawberries and maple syrup, you can easily switch out the fruit based on what’s in season or your personal preference. Try adding blueberries, bananas, or even a sprinkle of nuts for added flavor and texture!

What’s In This Sheet Pan Strawberry Pancakes

The ingredients forSheet Pan Strawberry Pancakes come together beautifully, creating a balanced dish that’s both nutritious and delicious. The key players here are theoat flour, which serves as the base, and thealmond milk, which brings moisture and creaminess to the batter. Each ingredient plays a unique role, working harmoniously to create a delightful breakfast treat.

2 1/2 cups oat flour: A gluten-free alternative that adds a nutty flavor and fluffy texture to the pancakes.
2 tsp baking powder: This leavening agent ensures your pancakes rise perfectly, making them light and airy.
1 tsp baking soda: Helps to provide extra lift and a nice browning effect.
2 tsp cinnamon: Adds warmth and a hint of spice that complements the sweetness of the strawberries.
1/2 tsp salt: Enhances the flavors of the ingredients and balances the sweetness.
2 cups almond milk, or milk of choice: A creamy base that keeps the pancakes moist.
Juice of 1 lemon: This adds brightness and works with the milk to create a tangy flavor.
4 eggs: Provides structure and richness to the pancakes.
2 Tbsp coconut oil, melted and cooled: Adds a subtle sweetness and helps keep the pancakes moist.
3 Tbsp maple syrup, or honey: A natural sweetener that enhances the flavor of the pancakes.
2 tsp vanilla: Introduces a sweet, aromatic flavor that ties everything together.
1 cup sliced strawberries: The star ingredient that offers freshness and sweetness in every bite.

Recipe Directions for Sheet Pan Strawberry Pancakes

MakingSheet Pan Strawberry Pancakes is as exciting as it is simple. Follow these steps for a delightful breakfast that will impress everyone!

Preheat your oven to 425 degrees F. This step is critical for achieving that golden-brown finish on your pancakes. Make sure your oven is fully preheated before moving to the next step.
In a large bowl, whisk togetheroat flour,baking powder,baking soda,cinnamon, andsalt. This ensures that all dry ingredients are well combined, which is key for even rising.
In a measuring cup, add thealmond milk and mix in thejuice of the lemon. Let this mixture sit for about 5 to 10 minutes. You’ll notice it starts to look clumpy, which means it’s ready to add to your batter.
In a small bowl, whisk together the milk and lemon juice mixture, along with theeggs,coconut oil,maple syrup, andvanilla. Make sure this mixture is well combined; it should be smooth without any lumps.
Slowly add the wet ingredients to the dry ingredients in the large bowl. Mix gently until just combined; be careful not to over mix, as this can lead to dense pancakes.
Pour the batter onto a prepared 18×13 baking sheet, spreading it into an even layer. This ensures that all pancakes cook uniformly and makes for easy serving.
Top the batter with thesliced strawberries. This step adds beautiful color and flavor, so place them evenly across the surface.
Bake the pancakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of the baking time to avoid overcooking.
Once baked, remove the sheet from the oven and let it cool for a minute. Cut into 12 squares for serving. You can serve them warm with extramaple syrup or your favorite toppings. Enjoy!

Things Worth Knowing

Oven Temperature: Always ensure your oven is preheated for even cooking; a hot oven is key to fluffy pancakes.
Mixing Techniques: Don’t over mix your batter; mixing just until combined will yield light and fluffy pancakes.
Fruit Variations: Feel free to experiment with different fruits like blueberries or bananas for a fun twist.
Batch Cooking: This recipe is perfect for batch cooking; make extra and store for quick breakfasts during the week.

Tips for Success

To make your experience withSheet Pan Strawberry Pancakes even better, here are some tips to ensure success.

Storage: Keep leftovers in an airtight container in the fridge for up to three days. They reheat wonderfully in the microwave!
Freezing: Yes, you can freeze these pancakes! Allow them to cool, then place them in a single layer in a freezer bag. They can last up to a month.
Pairing: These pancakes pair beautifully with fresh fruit, yogurt, or a drizzle of nut butter for added flavor.
Ingredient Quality: Use high-quality ingredients for the best flavor and texture, especially with the fruit.
Personal Touch: Don’t hesitate to add your favorite spices or toppings to make this recipe your own!

How to Serve Sheet Pan Strawberry Pancakes

ServingSheet Pan Strawberry Pancakes is as enjoyable as making them! Here are some delightful ways to present this dish:

Drizzle with syrup: A generous drizzle of maple syrup is a classic way to elevate the flavors.
Fresh fruit topping: Add extra slices of strawberries or other seasonal fruits for a colorful presentation.
Whipped cream: For a touch of indulgence, top with freshly whipped cream or a dollop of Greek yogurt.
Special occasions: These pancakes are fantastic for brunch gatherings, holiday breakfasts, or casual family get-togethers.
Storage tips: Make sure to store leftovers properly in the fridge or freezer for quick breakfasts during the week.

FAQ

To store leftovers of your delicious Sheet Pan Strawberry Pancakes, simply place them in an airtight container. They can stay fresh in the refrigerator for up to three days. If you want to enjoy them later, freeze them in a single layer in a freezer bag. They will last up to a month in the freezer. When you’re ready to eat, just reheat them in the microwave for a quick breakfast!

Absolutely! One of the best things aboutSheet Pan Strawberry Pancakes is how versatile they are. While strawberries are a delightful choice, feel free to switch it up with other fruits. Blueberries, raspberries, or even bananas can make fantastic additions. Just remember to adjust the quantity to maintain the right balance of flavors. Have fun experimenting!

For serving, you can stick to the classic method and drizzle your Sheet Pan Strawberry Pancakes with warm maple syrup. You can also add a dollop of whipped cream or yogurt for an extra treat. Fresh fruit can be added on top for color and flavor. They’re perfect for brunch, family gatherings, or even as a cozy breakfast any day of the week!

Yes, you can make the batter for your Sheet Pan Strawberry Pancakes ahead of time! Just mix all your dry ingredients and wet ingredients separately. When you’re ready to cook, combine them and proceed with the recipe. This is a great time-saver for busy mornings or special occasions!

Conclusion

The Sheet Pan Strawberry Pancakes are a fantastic breakfast option that combines convenience, flavor, and a beautiful presentation. They are perfect for family breakfasts or meal prepping for the week ahead. I encourage you to give this fun and easy recipe a try; you won’t be disappointed! Whether it’s a special occasion or just a regular day, these pancakes will surely bring a smile to your face.