Four-Flavor Sheet Pan Pancakes | Food Network

FOUR flavors, ONE sheet-pancake 😎
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Four-Flavor Sheet Pan Pancakes
Level: Easy
Total: 1 hr 20 min
Active: 45 min
Yield: 6 servings


2 3/4 cups buttermilk
2 large eggs, beaten to blend
1 1/2 teaspoons kosher salt
1 1/2 teaspoons vanilla extract
1/3 cup plus 1 to 2 teaspoons granulated sugar
2 3/4 cups all-purpose flour (see Cook’s Note)
1 tablespoon baking powder
1 1/2 teaspoons baking soda
4 tablespoons unsalted butter, melted
2 tablespoons strawberry jam, preferably seedless, warmed
1/2 cup sliced strawberries
1/2 cup chocolate chips
1 banana, halved crosswise and thinly sliced lengthwise
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
3 tablespoons confectioners’ sugar
Maple syrup and whipped cream, for serving



Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and 1/3 cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it’s OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.

Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.

Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.


Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.

Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.

Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.


Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners’ sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.

Serve the pancakes with maple syrup and whipped cream.

Cook’s Note

When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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