Quick Breakfast Idea: Super Easy Sheet Pan Pancakes with a Pancake Mix

Sheet Pan Pancakes just might change the way you look at breakfast forever!  Baking enough pancakes for 8 people in less than 15 minutes and without touching a spatula is liberating.  You can also customize it with fabulous toppings and top it with fun syrups but the best part is that it starts with pancake mix.  You only need a few ingredients to create these amazing Fluffy Sheet Pan Pancakes from a Mix at your house this weekend!

Why Make Pancakes in a Sheet Pan?

The real question is why not make pancakes in a sheet pan?  You will love the fact that you can make a batch of pancakes for your family without flipping a single cake.

It is also wonderful to be able to customize the Sheet Pan Pancake.  Sprinkle chocolate chips on half of the pancake and leave the other plain.  That way everyone has something they love.

What is in Pancake Mix?

The answer is…it looks a lot like what you would put in your pancakes.  With a few differences.

• Enriched Flour-you will notice in a pancake mix that there are things like niacin, iron and riboflavin added to the flour.  That can sound a little scary but the truth is that it gives the flour some added nutrition that can be lost when the mix is processed.
• Corn Starch-While most of us don’t add corn starch to our pancake recipes, it can be a nice ingredient to add a fluffy texture.  In fact, my favorite cookie recipe has corn starch in the ingredients.
• Dextrose-a simple sugar
• Palm Oil-The same oil used in things like Nutella.
• Salt-something that most of us would add anyway.
• Sugar-Yes, that is two forms of sugar but still only 2 grams per serving.
• DATEM-An emulsifier used in baked goods to strengthen gluten.
• Distilled Monoglycerides-An emulsifier that does contain a very small amount of trans fat.

How to make Sheet Pan Pancakes from a Mix

1. Combine the pancake mix and sugar in a medium bowl.
2. Whisk the pancake mix and sugar together.  This will help eliminate any clumps in the pancake mix and incorporate the ingredients.
3. In a separate bowl combine the eggs, vegetable oil, vanilla extract, milk and buttermilk.  Whisk the ingredients together.
4. Add the wet ingredients to the dry ingredients.  Stir together until everything is nicely incorporated but not over mixed.  A few little flecks of pancake mix is totally fine.
5. Pour the pancake batter into a sheet pan that has been liberally sprayed with nonstick cooking spray.  Use an offset spatula to spread the batter out into an even layer.
6. Sprinkle the top of the pancake batter with chocolate chips if desired.  {I sprinkled half of the batter with chocolate chips}

Bake in a 425 degree oven for 14-16 minutes or until the top is starting to turn a light golden brown.

Be sure to not over bake the sheet pan pancake because it can dry out easily.

You can easily get 20 nice sized pancakes from the pan.  Just use a sharp knife and carefully cut them into squares.  Because we sprayed the pan generously in the beginning, they are super easy to remove.

4 Pro Tips for Pancakes in a Sheet Pan:

• Spray the sheet pan well with nonstick spray before adding the pancake batter.  This will ensure that the pancake comes out of the pan easily.
• Don’t over mix the pancake batter.  Just like any other quick bread.  Over mixing can develop too much gluten and cause the quick bread to be tough instead of tender. It’s better to leave a few lumps than risk a tough sheet pan pancake.
• Don’t over bake your sheet pan pancake.  Bake your pancake mix until just done.  This will give you a light and fluffy pancake that isn’t too dry.
• Have fun with the toppings. Everyone loves a pat of butter and warm maple syrup but why stop there.  Peanut butter, Nutella, fresh berries, whipped cream would all be great…the possibilities are endless! 

How to Store your Sheet Pan Pancakes:

Serve–  Serve warm with your favorite toppings.  The pancake can be at room temperature for up to 2 hours before needing to be refrigerated.

Store–  Store your pancake that is baked in a sheet pan in the refrigerator in an airtight container for up to 3 days.

Freeze–  Freeze the pancake in the sheet pan for up to 3 months.  Make sure it is covered in plastic wrap well before freezing.

Do you want some other breakfast ideas?  Try these…

• Blueberry Muffin Crumb Cake
• Pancake Donuts with Maple Glaze
• Skillet Sausage and Cheese Biscuits
• Red Velvet Cinnamon Roll Cake
• Cinnamon Roll French Toast Bake
• Banana Crumb Cake
• Maple Pecan Scones
• Pancake, Sausage & Egg Sliders

Fluffy Sheet Pan Pancakes from a Mix

A pancake mix is mixed with extra delicious ingredients and baked in a sheet pan for a quick breakfast that will feed a crowd.

4.20 from 78 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 10

Calories: 240kcal

Author: June Albertson-Dick

Ingredients

• ▢ 4 cups pancake mix {I used Bisquick}
• ▢ 1/4 cup granulated sugar
• ▢ 4 eggs
• ▢ 1/4 cup vegetable oil
• ▢ 1 tbsp vanilla extract
• ▢ 1 cup milk
• ▢ 1 cup buttermilk

Instructions

• Preheat oven to 425 degrees and spray a sheet pan generously with non-stick spray. Set aside.
• In a medium bowl combine the pancake mix and sugar, whisk until the ingredients are incorporated with only a few small lumps. In another bowl combine the eggs, vegetable oil, vanilla extract, milk and buttermilk. Whisk the wet ingredients until everything is nicely combined. Pour the wet ingredients into the dry ingredients. Mix until all of the dry ingredients are wet but do not over mix. If a few flecks of dry ingredients remain that is alright.
• Pour batter into prepared sheet pan and spread out into an even layer.
• Bake for 14-16 minutes or until the pancake is golden brown and a toothpick inserted in the center comes out clean.
• Cut your sheet pan pancakes into squares and serve with toppings, like butter and maple syrup.
• Sheet pan pancakes leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Notes

• Top with 1/4 cup of chocolate chips or blueberries before baking if desired.

Nutrition

Serving: 2squares | Calories: 240kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 323mg | Potassium: 194mg | Fiber: 1g | Sugar: 8g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 1mg

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