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 whole milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Maple syrup for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease an 11×17-inch rimmed baking sheet with butter or non-stick cooking spray. For even easier removal, line the bottom with parchment paper, leaving a slight overhang on the sides. Wash, dry, and slice your strawberries into thin rounds or halves depending on their size.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate medium bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are perfectly fine; overmixing will make the pancakes tough.
- Pour the batter onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it evenly into the corners. Scatter the sliced strawberries across the top of the batter. Place the pan in the center of the oven and bake for 12 to 15 minutes. The pancake is done when it is golden brown on top and springs back when lightly touched.
- While the pancake bakes, pour the cold heavy whipping cream into a chilled bowl. Add the powdered sugar. Use a hand mixer or stand mixer to beat the cream on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will turn into butter. Keep the whipped cream in the refrigerator until you are ready to serve.
- Remove the pan from the oven and let it cool for 2 to 3 minutes. Slice the sheet pan pancake into 8 or 12 squares or rectangles. Place a slice on a plate, top with a generous dollop of the fresh whipped cream, and drizzle with maple syrup. Add a few extra fresh strawberries on the side for a pop of color.
- Cook Time: 25 minutes