Fireworks Maple Butter Strawberry Sheet Pan Pancakes

Imagine a mouthwatering fusion of fluffy pancakes infused with the rich and delightful taste of Maple Butter. Now, top it all off with luscious strawberries for a burst of fruity goodness. This sheet pan wonder is the answer to feeding larger groups of people with ease, leaving you more time to enjoy the company.

These sheet pan pancakes are your secret weapon to impress your guests without the morning stress. Prepare a batch ahead of time, and simply reheat to perfection when it's time to serve. It's a breakfast feast that'll have everyone swooning!


  • 1 ⅓ cups white whole-wheat flour
  • 1 ⅓ cups all-purpose flour 
  • 2 ¼ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3 cups low-fat buttermilk
  • 3 large eggs
  • ½ teaspoon almond extract
  • 1 tablespoon pure maple syrup
  • ⅓ cup unsalted butter, melted
  • 1 Fireworks Maple Butter Burst
  • 1 ¼ cups thinly sliced fresh strawberries


  • Step 1
    Preheat oven to 500 degrees F. Lightly coat an 18-by-13-inch rimmed baking sheet with cooking spray.
  • Step 2
    Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, melted Fireworks butter burst, melted butter, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. The batter will be lumpy. Let stand for 5 minutes.
  • Step 3
    Spread the batter in an even layer on the prepared baking sheet. Arrange strawberries on top.
  • Step 4
Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces.