These strawberry sheet pan pancakes are my family’s most-requested breakfast—and for good reason. They’re soft, fluffy, and baked all at once, which means no more standing over the stove flipping! It’s a cozy and simple way to start the day, especially on busy mornings or when you’re feeding a crowd. Whether it’s a weekday breakfast, brunch with friends, or a festive holiday like the Fourth of July, this recipe is a keeper.
❤️ Why You’ll Love Strawberry Sheet Pan Pancakes
Pancakes are a simple staple breakfast, but they also require standing at the stove and flipping until all the batter is gone. With sheet pan pancakes, you get to enjoy all the deliciousness and simplicity of a pancake but take out the flipping middleman… so to speak. They are also easily customizable and can be made in every season with your fruit and toppings!
🍲 Ingredients
Sourdough discard – Unfed, inactive sourdough starter.
Flour – Unbleached, organic all- purpose flour from Costco is our favorite. But as long as it’s unbleached, use what you have on hand.
Baking soda and powder – These are the leavening agents in the pancake and will give the pancakes their rise and texture.
Salt – I like Pink Himalayan salt, but any salt with work.
Sugar – Granulated sugar, or you can substitute for honey.
Butter – 1/2 stick of melted butter.
Eggs – 2 eggs.
Milk – I prefer whole milk, but any milk substitution will work.
Strawberries – We love strawberry season!
Toppings – for Fourth of July, I used whipped cream, blueberries, strawberries and just a few raspberries in the design of the American Flag.
👩🍳 How to Make Strawberry Sheet Pan Pancake
- Preheat your oven to 350 degrees.
- Melt your butter and let cool slightly.
- Whisk together all your dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl.
- Add in the milk, sourdough discard, sugar, melted butter, vanilla extract and eggs; whisk until all the ingredients are incorporated.
- Add in your fresh strawberries and mix.
- Pour the batter in an even layer over a parchment lined baking sheet.
- Bake at 350 degrees for 20 – 25 minutes until cooked through.
- Remove from the oven and cool slightly before topping, slicing and serving
🪄 Tips and Tricks
- Add blueberries and white chocolate chips for a festive red, white, and blue twist!
- Want crispier edges? Use a metal pan.
- Freezes well—just slice, freeze, and pop in the toaster for an easy breakfast later.
- Let the batter rest for 5–10 minutes before baking if you want an extra fluffy texture!
🗒 Variations
These are so easily customizable, and I look forward to experimenting with more flavors! But here are a few recipes I think that you’ll love:
- Cinnamon Roll Sheet Pan Pancakes – Acts Of Sourdough
- Pumpkin Sheet Pan Pancakes – Acts Of Sourdough
- Long Fermented Banana Oatmeal Pancakes – Acts Of Sourdough
- Fermented Apple Oatmeal Pancakes – Acts Of Sourdough
🗒 Substitutions
- Red, White & Blue: Add blueberries + white chocolate chips for a patriotic twist.
- Banana twist: Add 1 mashed banana to the wet ingredients for sweetness.
- Nutty crunch: Top with chopped pecans or almonds before baking.
- Milk: Use almond milk, oat milk, coconut milk, or even buttermilk for extra fluff.
- Oat flour – makes it a bit softer and gluten-friendly.
🗒 Best served with
- This recipe doubles easily—just use a half-sheet pan (13×18″) and bake a few extra minutes.
- Slice into small squares for brunch platters or meal prep breakfasts.
- Bowls of whipped cream, nut butters, and jam.
- Sliced strawberries, blueberries, and bananas.
- A dusting of powdered sugar or maple syrup.
- Optional: mini chocolate chips or chopped nuts.
👝 How to Store Leftovers
Cool, cut, and freeze in a single layer
Toast or microwave as needed for a quick breakfast
Great for busy mornings or lunchbox treats!
🤔 Common Questions
Yes! Make it even simpler by long fermenting your batter. Mix together all your ingredients, except for the baking soda and powder) and place in the fridge overnight. In the morning, add your baking soda and baking powder and pour into your baking sheet.
Strawberry Sheet Pan Pancakes
Equipment
- Spatula
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- 1 ¼ cup milk
- 1 cup sourdough discard
- 4 tbs butter, melted ½ stick
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups sliced strawberries
Festive Topping
- 3 – 4 cups whipped cream
- fresh berries strawberry, raspberry, blackberry, blueberry
Instructions
- Preheat your oven to 350 degrees.
- Melt your butter and let cool slightly.
- Whisk together all your dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl.
- Add in the milk, sourdough discard, sugar, melted butter, vanilla extract and eggs; whisk until all the ingredients are incorporated.
- Add in your fresh strawberries and mix.
- Pour the batter in an even layer over a parchment lined baking sheet.
- Bake at 350 degrees for 20 – 25 minutes until cooked through.
- Remove from the oven and cool slightly before topping, slicing and serving!
Notes
- Add blueberries and white chocolate chips for a festive red, white, and blue twist!
- Want crispier edges? Use a metal pan.
- Freezes well—just slice, freeze, and pop in the toaster for an easy breakfast later.
- Let the batter rest for 5–10 minutes before baking if you want an extra fluffy texture!
Nutrition
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