Strawberry Sheet-Pan Pancakes

Strawberry Sheet-Pan Pancakes

1 Review
From:, March 2019

Sheet-pan pancakes feed a crowd, without your standing over a hot skillet or griddle for long periods of time. This easy pancake recipe calls for sprinkling strawberries on top of the batter, but you could personalize toppings for guests with a variety of fruits or nuts.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1⅓ cups white whole-wheat flour
  • 1⅓ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1¼ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3 cups low-fat buttermilk
  • 3 large eggs
  • ½ teaspoon almond extract
  • 1 tablespoon pure maple syrup, plus ½ cup for serving
  • ⅓ cup unsalted butter, melted
  • 1¼ cups thinly sliced fresh strawberries


  • Prep

  • Ready In

  1. Preheat oven to 500°F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
  3. Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.
  4. Transfer to the oven and immediately reduce temperature to 425°F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with remaining ½ cup maple syrup.

Nutrition information

  • Serving size: 1 piece with about 2 tsp. syrup
  • Per serving: 227 calories; 7 g fat(4 g sat); 2 g fiber; 35 g carbohydrates; 7 g protein; 53 mcg folate; 62 mg cholesterol; 13 g sugars; 9 g added sugars; 255 IU vitamin A; 10 mg vitamin C; 150 mg calcium; 3 mg iron; 520 mg sodium; 200 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat, ½ other carbohydrate

Reviews 1

May 26, 2019
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By: Jessica Lee
The pancake was super fluffy and tasty! I added blueberries and did not put in the vanilla or almond extracts, so I did add a touch more maple syrup. I can't believe there's no sugar in this mix, so I will be able to make these ahead for my diabetic father in law to eat during the week (and we will too!). No more batches of pancakes, one and done...but I may double the recipe.
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