This post may contain affiliate links. Please read our disclosure policy.

Perfect for a party, these Sheet Pan Fruit Pancakes offer a little something for everyone! In about half an hour, you can have a sheet of fruit pancakes ready to go with all of your favorite fruity (and chocolatey) flavors.

Blueberries, strawberries, chocolate chips, and bananas are baked into separate fourths of a sheet pan pancake.
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

If you have friends coming over for brunch, this is the pancake recipe you simply must make. Everyone craves a little something different in their pancakes. While chocolate chips might be your favorite mix in, someone else may be craving blueberries. When you make this delicious (and seriously easy) sheet pan fruit pancake recipe, everyone gets to enjoy what they’re craving!

If you’re anything like me, though, you’ll probably look at this and realize that you can’t just stick to one corner. I mean, how could I possibly only have strawberry pancakes when bananas are right there?! That’s why I like to grab a little square from each region of the sheet pan, so I can enjoy the best of all four different flavors.

Pro tip: while you’re giving your guests the ability to customize their breakfast, consider a bloody Mary bar and allow them to customize their own cocktail to pair with this delicious brunch!

ingredients for fruit pancakes

Ingredients for Sheet Pan Fruit Pancakes

The pancakes call for:

  • Flour – All-purpose flour is what you’ll need.
  • Sugar – Plain white granulated sugar will give just the right amount of sweetness.
  • Brown Sugar – You can easily make your own by combining one tbsp of molasses with one cup of white sugar.
  • Baking Powder – This helps the pancakes rise to the best fluffy consistency.
  • Salt – Just a pinch!
  • Milk – Any milk you prefer will do the trick.
  • Vinegar – This also helps the pancakes rise as they bake.
  • Eggs – I like to use free-range organic eggs!
  • Vanilla – Use pure vanilla extract, not imitation.
  • Butter – It should be salted and melted.

Here are my favorite toppings:

  • Blueberries
  • Chocolate Chips
  • Strawberries
  • Bananas

How to Make Fruit Pancakes

  • Whisk the dry ingredients. Whisk together the flour, white sugar, brown sugar, baking powder, and salt.
  • Create buttermilk. Add the vinegar to the milk and allow it to sit until it bubbles.
  • Whisk the remaining ingredients. Whisk the eggs first, then add the vanilla and milk mixture. Add the melted butter.
  • Make the batter. Combine the wet and dry ingredients until smooth, then pour the batter into a prepared baking pan.
  • Add the toppings. In each fourth of the pan, add the different berries and chocolate chips.
  • Bake. Bake the pancakes in an oven preheated to 425°F for 12 minutes.
Syrup is being poured onto a stack of fruity pancakes on a white plate.

Sheet Pan Pancake Variations

  • Peanut butter and banana. Mix 1 tablespoon of peanut butter with half a sliced banana to create Elvis’ favorite flavor combo.
  • Apple cinnamon. Mix in apple pieces with cinnamon sugar in another quarter for an apple cinnamon, Fall delight!
  • Nutty. If you like things nutty, mix in chopped pecans, walnuts, or almonds with any of the fruit.
  • Hazelnut or cookie spread. Mix 1 tablespoon of Nutella or Biscoff spread together with 1/4 cup of raspberries or peaches!
Fresh strawberries and blueberries are placed on a stack of square cut pancakes topped with maple syrup.


what is the trick to making pancakes fluffy?

A couple tricks! First, buttermilk will help the leavening agents in the pancake batter rise as it activates them. Second, not over-mixing your pancake batter will help them be fluffy!

Could I use frozen berries in this recipe?

Yes, as long as they are fairly small, otherwise allow them to thaw slightly before adding them to the batter. Also, it is a good idea to toss frozen berries with a little flour before adding them to the batter, otherwise they may sink to the bottom. 

Can I make this recipe ahead of time?

It is actually better made fresh. You could let the batter sit for an hour. But, if the batter sits too long, it will have to go into the fridge, and then the pancakes may not have the light fluffy texture we’re looking for.

what kind of baking sheet should i use?

Use a baking sheet that has raised edges. Do not use a flat cookie sheet with no edges…your batter will go EVERYWHERE. I will not be helping you clean up, LOL

A fork is piercing a stack of pancakes.

Storage Instructions

Fruit pancakes will keep in an airtight container for up to 3 days in the refrigerator. To reheat, heat a piece in the microwave for about 10 seconds or until heated through. Or, reheat them in the oven at 325 degrees until heated through (5-10 minutes).

Serving Suggestions

Maple syrup is always my go to! However, honey’s also a delicious topping that enhances the fruitiness of these pancakes. Whipped cream, powdered sugar, and more fresh berries are also never a bad idea. They can also be served with the standard butter and syrup, or try powdered sugar, chocolate sauce, strawberry sauce, jam, or ice cream!

More Fruity Breakfast Recipes

5 from 1 vote

Sheet Pan Fruit Pancakes

There's a little something for everyone with these sheet pan fruit pancakes!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings


  • 2 cups (250 g) all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon brown sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cup (427 g) milk
  • 1 Tablespoon vinegar
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 Tablespoons (56 g) salted butter, melted


  • ½ cup (74 g) blueberries, fresh or frozen
  • ¼½ cup (59 g) chocolate chips, according to your taste
  • ½ cup (72 g) sliced strawberries
  • ½ cup (75 g) sliced bananas
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • Preheat the oven to 425 °F (218 °C).
  • Generously spray a 9X13 inch baking pan with non-stick spray.
  • In a large bowl, whisk together the dry ingredients: flour, white sugar, 1 Tablespoon brown sugar, baking powder, and salt.
    a copper whisk in a clear bowl with flour
  • Measure the milk into a measuring cup. Add 1 Tablespoon of vinegar to the milk and allow it to sit for a few minutes, until it begins to bubble.
  • In a separate medium bowl, whisk the eggs until frothy. Mix in the vanilla, and milk with the vinegar added. Then mix in the melted butter.
    egg mixture with a splash of vanilla in a clear bowl next to broken egg shells and fresh berries
  • Pour the wet ingredients (egg/milk mixture) into the dry ingredients (flour mixture). Stir until just combined.
    pouring wet ingredients into dry ingredients in a clear bowl
  • Pour this batter into the prepared baking pan.
    pouring pancake batter from a clear bowl onto a metal sheet pan
  • If you would like to use the add-ins, use a spatula or knife to mark out the four quarters of the pan (four corners). In one quarter section, sprinkle on the blueberries. You can use a toothpick to swirl these into ¼ of the batter if you want the toppings to be baked in but you can also lightly lay them on top so they can be seen after baked.
  • In another quarter, sprinkle on the chocolate chips and swirl them in.
  • In another quarter, lay your strawberry slices, fitting them together like a puzzle piece.
  • In the last quarter, gently place the banana slices.
    strawberry slices, chocolate chips, blueberries, and sliced bananas placed on top of pancake batter in metal sheet pan
  • Bake for 12 minutes then check for doneness. The pancake will slightly brown on top as it bakes, just make sure to cook until done.
    finished sheet pan fruit pancke


Serving: 1serving, Calories: 258kcal, Carbohydrates: 36g, Protein: 7g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 388mg, Potassium: 154mg, Fiber: 1g, Sugar: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating