| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 8 tablespoons unsalted butter, melted
- 2 large eggs
- 2 1/2 cups milk
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips
- 1 heaping cup blueberries
- 1 cup thickly sliced strawberries
- Maple syrup, warm, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
- Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
- Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
- To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 717 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 4 g |
| Sugar | 49 g |
| Protein | 14 g |
| Cholesterol | 118 mg |
| Sodium | 618 mg |
Reviews
Made this for the first time today. I had been meaning to for awhile. What an easy and delicious recipe! My husband and I usually don’t join the kids in eating pancakes. That all changed when I made this with banana, blueberries, and Ghiridelli milk chocolate chips! I accidentally used a whole cube os unsalted butter instead of dividing it, which didn’t hurt the recipe in the slightest! I just buttered the pan with some softened butter already on counter and didn’t add any to top at the end.
Where was this recipe when my kids were little, now 47 & 49!!! Such an easy great tasting dish! You can personalize these so easy. This is definitely my go to when we have guests visiting!! Thanks Lee!!!!
My family enjoyed the variety of pancakes. Great flavor combo.
Extremely helpful when we have overnight guests!
Extremely helpful when we have overnight guests!
Gail Wing
GLUTEN FREE I made this sheet pancake gluten free and vegan and it worked
beautifully! I substituted Bob’s Red Mill 1 to 1 flour, Bob’s Red Mill
Egg Replacer, and Earth Balance vegan butter. I sprayed the pan instead
of using the 2 T of butter. I did have to bake it 12-15 longer than
the 20 minutes so it was baked through and brown. It was delicious!!
beautifully! I substituted Bob’s Red Mill 1 to 1 flour, Bob’s Red Mill
Egg Replacer, and Earth Balance vegan butter. I sprayed the pan instead
of using the 2 T of butter. I did have to bake it 12-15 longer than
the 20 minutes so it was baked through and brown. It was delicious!!
Could this be made the bay before? Thanks
I love this recipe! I only changed it up a little bit, I increased the sugar an extra 1/8 cup and doubled the vanilla because I like a sweeter pancake mix. I didn’t have a blender so I used a handmixer. The flavor is incredible!
This recipe is wonderful. I made it with frozen mixed berries, chocolate chips, bananas, and left one section plain. They were all delicious, and best of all they were all ready to eat at the same time. We had a little bit left over which I warmed up the next morning and it was still great. I will definitely make this again.
This was wonderful! You could easily customize it with different kinds of fruit. I used frozen blueberries, sliced strawberries and mini chocolate chips. If using mini chocolate chips, about 1/2 cup is plenty. The only issue that I ran into is that my Oster blender was too small for this recipe – so you might want to keep that in mind if you don’t have a large blender.
Great recipe to serve when inviting guests for breakfast. You can add any fruit you wish, banana, apple etc.