Sheet Pan Pancakes

Preheat the oven to 425°F (220°C). In a large bowl whisk together the flour, sugar, baking powder, and salt.

In the same bowl, add in the milk, eggs, melted butter, and vanilla bean powder. Whisk the wet ingredients together with the dry ingredients until just combined.

Generously coat a 11×17-inch rimmed baking sheet with cooking spray. Line with parchment paper if using older pans.

Pour pancake batter onto baking sheet. Spread evenly with a rubber spatula or by tapping pan on counter.

Divide batter visually into four sections. Add toppings to each section: strawberries, blueberries, chocolate chips, and peanut butter-jam swirl.

Bake for 18-20 minutes until golden brown and springy to touch.

Cool slightly, then slice into 8 portions. Serve warm with syrup if desired.