Fluffy or Dense? Exactly How Kodiak Sheet Pan Pancakes Bake in the Oven

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Oven pancakes offer plenty of surface area for customized additions. You can split one tray into quadrants featuring cinnamon swirl, fresh fruit, sliced nuts, and chocolate chips. But adding toppings to a high-protein batter requires careful technique.

Water-dense fruits like frozen strawberries or oversized fresh blueberries release liquid as they heat up. In a skillet, high contact heat evaporates that moisture quickly. In an oven, surplus fruit juice pools on top of the batter, creating sunken, gummy spots.

To prevent wet pockets:

• Toss fresh blueberries or raspberries in a teaspoon of dry mix or cornstarch before scattering them over the pan.
• Slice bananas into thin coins no thicker than 1/4-inch to keep them from sinking to the metal floor.
• Swirl nut butters, such as almond butter or natural peanut butter, directly into the batter using a butter knife. The added fats tenderize nearby protein networks, producing especially soft bites.
• Avoid dumping frozen, unthawed berries directly onto the raw sheet; thaw and pat them dry with a paper towel first.