Description
Sheet pan pancakes offer a hassle-free way to enjoy fluffy, warm pancakes without the need to flip each one individually. This recipe is perfect for busy mornings or feeding a crowd, with simple preparation and easy cleanup.
Ingredients
- 1/4 cup unsalted butter, melted
- 3 cups pancake mix (e.g., Krusteaz or Bisquick)
- 2 cups milk
- 2 large eggs
- Toppings such as mini chocolate chips, blueberries, bananas, shredded coconut
- Maple syrup for serving
Instructions
- Preheat your oven to 425°F (220°C). Pour the melted butter onto a rimmed baking sheet and spread it evenly across the surface and corners using a pastry brush.
- In a large mixing bowl, whisk together the pancake mix, milk, and eggs until the batter is smooth and just combined.
- Pour the pancake batter onto the prepared sheet pan and spread it out evenly with a spatula.
- Sprinkle your chosen toppings across the surface of the batter.
- Bake the sheet pan pancakes in the center of the oven for 12–15 minutes, or until the top is golden brown and the center is fully set. A toothpick inserted into the center should come out clean.
- Remove the sheet pan pancakes from the oven and let them cool for 2–3 minutes before slicing them into squares or rectangles. Serve warm with maple syrup.
Notes
- Use a 9×13-inch or 10×15-inch rimmed baking sheet for best results with this sheet pan pancake recipe.
- These sheet pan pancakes are great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the toaster or microwave.
- For gluten-free sheet pan pancakes, use a gluten-free pancake mix.
- For dairy-free sheet pan pancakes, swap milk for almond or oat milk and use dairy-free butter.
- Consider a savory twist by adding cooked bacon bits and shredded cheese instead of sweet toppings for a different sheet pan breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
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