Baking pancake batter on a 13×18-inch rimmed sheet pan at 425°F gets breakfast on the table for four people all at once. You skip standing at the stovetop flipping individual circles, and every piece comes out evenly cooked.
The cream cheese softens in the oven while the fresh berries release just enough juice to mimic classic shortcake. A simple whisking of store-bought mix, milk, and eggs creates a fluffy base that holds the heavy toppings without sinking.
Step-by-Step Instructions
1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
4. Place cream cheese on top of the batter, followed by the strawberry slices.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
7. Enjoy!
How to Store Strawberry Shortcake Sheet Pan Pancakes
Refrigerator
Store leftover pancake squares in an airtight container in the fridge for up to 3 days.
Freezer
Freeze individual slices on a tray until solid, then transfer to a freezer bag for up to 1 month.
Reheating
Place one square on a microwave-safe plate and heat for 20 seconds.
Tips & Tricks
- Line your 13×18-inch sheet pan with parchment paper to prevent sticking and make clean slicing simple.
- Spread the batter all the way into the corners of the rimmed baking pan using a rubber spatula so it bakes at an even thickness.
Variations
- Add a splash of pure vanilla extract to the wet batter for classic baker flavor.
- Top with sliced bananas alongside the strawberries for a mixed fruit twist.
Frequently Asked Questions
Q: Can I use homemade pancake batter instead of a mix?
Yes, you can substitute a standard homemade pancake batter scaled to yield roughly 4 cups of dry mix equivalent.
Q: Why is my sheet pan pancake dense?
Overmixing batter develops gluten, which leads to a rubbery texture. Whisk only until the dry mix disappears.
Strawberry Shortcake Sheet Pan Pancakes Recipe
Bake strawberry shortcake sheet pan pancakes at 425°F on a parchment-lined baking sheet using pancake mix, cream cheese, and fresh berries.
Ingredients
Instructions
- 1Preheat oven to 425˚F (220˚C).
- 2Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- 3Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- 4Place cream cheese on top of the batter, followed by the strawberry slices.
- 5Bake for 15 minutes, or until golden brown.
- 6Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- 7Enjoy!
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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