Sheet Pan Pancakes from mix are soft, fluffy pancakes loaded with all your favorite toppings that bake in the oven in about 15 minutes -- no flipping required! Fast and easy breakfast for holidays or busy mornings.
Try Mini Pancakes and Easy Pancake in a Mug next!
Set down your pancake tuner because your days of flipping individual pancakes are over. Easy Sheet Pan Pancakes from mix are a great way to make a big batch of pancakes in a fraction of the time.
Whether you're feeding a crowd or meal prepping for the week ahead (they freeze beautifully!), you'll love how easy they are. These delicious sheet pan pancakes start with a handy store-bought mix that's doctored up for soft, fluffy, flavorful pancakes the whole family will love.
I like to sprinkle fresh berries, bananas, and chocolate chips throughout the batter, but you can also arrange them in sections of the pan to make different flavors of pancakes. Or leave them out and let everyone add their own toppings at the end.
🍓Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Pancake mix. Use your favorite pancake mix. I tested this recipe with Bisquick mix and complete pancake mix (the "just add water" kind).
- Baking powder. A little extra baking powder makes this sheet pan pancakes recipe extra fluffy.
- Cinnamon. Cinnamon adds flavor to boxed pancake mix -- add more or less to taste.
- Maple syrup. Mixing maple syrup into pancake batter is another flavor boost that boxed baking mix sometimes needs.
- Melted butter. You can also use oil, but butter adds rich flavor.
- Optional toppings. If desired, add your favorite toppings, like fresh berries, bananas, chocolate chips, or a swirl of jam or peanut butter, to the batter -- or make plain pancakes and let everyone add their own toppings.
🥣How to Make Sheet Pan Pancakes
Step 1: Whisk the dry ingredients in a large mixing bowl. Add the wet ingredients and whisk until just combined -- there should still be lumps. Let the batter sit for 5-10 minutes.
Step 2: Pour the pancake batter onto a 13x18 baking sheet lined with parchment paper or foil sprayed with cooking spray. Add the toppings, if desired. For jam or peanut butter, drop by the teaspoonful and swirl with a toothpick.
Step 3: Bake in a preheated oven at 425 for 12 -15 minutes until light golden brown and a toothpick in the center of the pancake comes out clean. Do not overbake or they can become dry.
Step 4: Cut the sheet pan pancakes into portions. Top with more fresh fruit and, of course, butter and syrup.
👉Top Tip: Be careful not to overmix the batter. Lumpy pancake batter is one of the secrets to fluffy pancakes.
☑️Tips
- Plain pancakes, without any mix-ins, may take less time to bake than sheet pan pancakes with toppings added in.
- Letting the batter sit for 5-10 minutes allows the flour to absorb the liquid and makes pancakes fluffier.
- Make four flavors of pancakes in one pan by arranging different toppings into the quadrants of the pan.
🎁Storage & Reheating
- Store cooled leftover pancakes in an airtight container in the refrigerator for 3-4 days.
- Freeze in single layers with parchment or wax paper between the layers in a freezer bag. Thaw in the refrigerator.
- Reheat in the microwave until hot.
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📖 Recipe
Sheet Pan Pancakes (from Mix)
Ingredients
- 3 cups pancake mix Bisquick mix or complete pancake mix
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 eggs room temperature
- 1 ½ cups milk room temperature
- ¼ cup pure maple syrup
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Toppings
- Blueberries, strawberries, bananas, chocolate chips, jam
Instructions
- Preheat the oven to 425 and line a 13 x 18 half sheet pan with parchment paper or aluminum foil sprayed with cooking spray.
- In a large bowl, whisk the baking mix, baking powder, and cinnamon together. Add the eggs, milk, maple syrup, butter, and vanilla and whisk until just combined. There will still be some lumps. Let the batter rest for 5-10 minutes.
- Pour the batter into the prepared sheet pan and smooth it out with a spatula. Add toppings of choice like berries, sliced banana, and chocolate chips. For jam, drop by the teaspoonful and swirl with a toothpick.
- Bake for 12-15 minutes until light golden brown and a toothpick inserted in the center comes out clean. Cut the sheet pan pancake into 8 large or 16 small portions. Serve with butter, maple syrup, and more fresh fruit.
Notes
- Plain pancakes, without any mix-ins, may take less time to bake than pancakes with toppings added in.
- Be careful not to overmix the batter. Lumpy pancake batter is one of the secrets to fluffy pancakes.
- Letting the batter sit for 5-10 minutes allows the flour to absorb the liquid and makes pancakes fluffier.
- Make four flavors of pancakes in one pan by arranging different toppings into the four quadrants of the pan.
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