Preheat your oven to 425°F (220°C). Grease a 9×13-inch rimmed sheet pan with nonstick cooking spray, making sure to coat the corners and sides.

In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt.

Add the eggs, milk, melted butter, and vanilla extract. Whisk until the batter is smooth and fully combined.

Pour the batter into the prepared sheet pan. Gently tap the pan on the countertop a few times to level the batter.

Visually divide the batter into four equal sections.

In the first section, spoon small dollops of strawberry jam over the batter. Use a toothpick or skewer to swirl the jam into a marbled pattern. Top with sliced strawberries.

In the second section, evenly sprinkle the blueberries.

In the third section, sprinkle the chocolate chips.

For the fourth section, mix the melted butter, brown sugar, and cinnamon in a small bowl. Dollop spoonfuls over the batter and swirl gently to create a cinnamon-sugar pattern.

Bake the Sheet Pan Pancakes for 15–18 minutes or until the center is set and a toothpick inserted in the middle comes out clean.

Allow the pancakes to cool for 1–2 minutes before slicing into squares.

Serve warm with maple syrup, butter, powdered sugar, or your favorite toppings.