Sheet Pan Pancakes (from Mix)

side view of a stack of sheet pan pancakes topped with berries on a white plate with syrup drizzling on top.

5 from 1 vote

Sheet Pan Pancakes 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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 224kcal

Author: Cara Lanz

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.

Nutrition