Preheat an oven to 400 F. Combine the dry ingredients of the pancake batter in a large bowl. The ingredients include all-purpose flour, baking powder, kosher salt, and granulated sugar.
Combine the wet ingredients, including whole milk, egg, melted butter, and vanilla extract, with a whisk.
Pour the wet ingredients into the dry ingredients and whisk until just combined (there will still be lumps).
Pour the batter into a nonstick rimmed baking sheet that is 10” x 15”. Spread the batter to the edges of the baking sheet by tilting the pan around.
Place the fruits evenly on top of the batter, then bake the pancake for 18-20 minutes or until puffed, golden around the edges, and pulling away from the sides of the pan.
To make the sweetened whipped cream, place the heavy cream in the bowl of a stand mixer, and beat with a whip attachment until soft peaks form. Add in the powdered sugar and beat until stiff peaks form. Scrape out of the bowl and into a serving bowl.
Cut the warm pancake into 24 pieces and serve with softened butter, warm maple syrup, and cold whipped cream.
Tips
Using a nonstick baking sheet will make clean up very easy, not to mention the pancake will come right out of the tray. If you do not have a nonstick baking sheet, spray a baking sheet with nonstick cooking spray and line it with parchment paper.
The butter in the pancake will keep it tender and help it release from the pan.
Use any variety of fruits on top! If using larger fruits, be sure to slice them thin (about ¼” or less). Bananas would be great too!
