Start by preheating your oven to 425°F. In a spacious mixing bowl, combine the flour, sugar, baking powder, and salt.

Next, incorporate the milk, eggs, melted butter, and vanilla extract into the same bowl. Gently whisk the wet and dry ingredients together until they just come together. Take care not to overwork the batter.

Prepare a 11×17-inch rimmed baking sheet by generously spraying it with cooking spray. Pour the pancake batter onto the sheet, using a rubber spatula to spread it out evenly or tapping the pan on the counter to level the batter.

Mentally section the batter into four equal parts and place your chosen toppings onto each section. For this recipe, I used sliced strawberries, blueberries, chocolate chips, and a swirl of peanut butter with raspberry jam. To create the swirl, drop small amounts of peanut butter and jam, then gently swirl them together with a toothpick.

Place the sheet pan in the preheated oven and bake for 18 to 20 minutes, or until the pancake is golden brown.

Once baked, allow the pancake to cool slightly in the pan before slicing it into 8 equal portions. If you prefer more servings, you can cut the slices smaller. Serve the pancakes warm, paired with syrup and additional toppings as desired. Enjoy your delightful breakfast!