Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk (whole or 2% preferred)
- 2 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- Optional: Maple syrup for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a 13×18 inch rimmed baking sheet with butter or non-stick spray, or line it with parchment paper for the easiest removal. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Pour the batter onto the prepared baking sheet and use a spatula to spread it evenly into the corners. Scatter the sliced strawberries across the top of the batter, pressing them in slightly. Place the pan in the center rack of the oven and bake for 12 to 15 minutes. The pancake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. While the pancake bakes, pour the chilled heavy cream and powdered sugar into a bowl and whip with a hand mixer until stiff peaks form.
- Remove the baking sheet from the oven and let it cool for about two to three minutes. This makes it easier to slice without the pancake tearing. Cut the giant pancake into 8 or 12 squares or rectangles. Serve each piece warm, topped with a generous dollop of the fresh whipped cream. Drizzle with maple syrup if desired and garnish with a few extra fresh strawberry slices for a beautiful presentation.
- Cook Time: 25 minutes