Sheet Pan Pancakes from Mix

Are you tired of flipping pancakes one by one for breakfast? Sheet pan pancakes may just be the perfect solution for a fuss-free, delicious breakfast. Not only does this eliminate the need for constant supervision but it's also an excellent way to feed a crowd quickly.

Prep Time5

Cook Time14

Total Time19

Servings:

Calories: 262kcal

Author: Karin and Ken

Ingredients

3 cups pancake mix
2 cups milk
4 oz butter melted
2 large eggs
1 teaspoon sugar
½ teaspoon cinnamon

OPTIONAL TOPPINGS

strawberries, blueberries, blackberries, raspberries, chocolate chips

Instructions

Preheat oven to 425ºF.
Prepare a baking sheet by spraying it with cooking spray.
Add pancake mix, milk, butter, eggs, sugar, and cinnamon to a large mixing bowl. Whisk until smooth.
Transfer batter to your prepared baking sheet. Spread evenly.
Sprinkle toppings of your choice over top of batter.
Bake for 14-17 minutes or until pancakes are golden brown and baked through.
Cut into squares and serve with additional toppings, syrup, and whipped cream.

Video

Notes

Always preheat your oven before baking for even cooking,
Use a large sheet pan with a flat surface and one inch high rimmed edge to ensure even distribution of batter.
Don't over-mix your pancake batter as it can lead to tough or dense pancakes. Remember that a few lumps are okay and will still create fluffy pancakes.
Use cooking spray or butter to grease your sheet pan to prevent the pancakes from sticking.
Keep an eye on the pancakes and check for doneness once the top is golden-brown. You can check with a toothpick inserted into the center that comes out clean with only a few crumbs.
Use 13 x 9 inch cake pan for a thicker pancake and bake for 20 minutes on top rack in oven.

Nutrition