Sheet Pan Pancakes

Preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, sugar, baking powder and salt. Whisk in the milk, eggs, melted butter and vanilla extract until they're just combined. Let the batter sit for 5 to 10 minutes to activate the baking powder. Editor’s Tip: Avoid over-mixing the pancake batter, or you may run the risk of pulling out dense, tough pancakes from the oven. A few lumps in the batter are totally OK.

Pour the pancake batter into a greased 13x9-inch baking pan or a baking sheet with a 1-inch edge. Spread the pancake batter into an even layer.

Divide the batter into four quarters for the toppings: On one quarter, sprinkle chocolate chips; on another quarter, sprinkle sliced strawberries; on another quarter sprinkle blueberries. Leave the fourth quarter open for the next topping.

Place the peanut butter in a small microwave-safe bowl. Microwave the peanut butter until it’s runny, 15 to 30 seconds. Drizzle the runny peanut butter over the last quarter, and dollop it with fruit jam. Use a knife to swirl the peanut butter and jam around.

Bake the sheet pan pancake until it’s golden brown and puffed up, 18 to 22 minutes. Let the pancake cool slightly, then cut it into squares. Serve slices with all the classic pancake toppings, like maple syrup and butter.