This post may contain affiliate sales links. Please see our full disclosure policy for details.
As a recipe developer with a big family, I’m always on the lookout for ways to simplify meals especially for breakfast. That’s why I love these sheet pan pancakes made with pancake mix. They’re a game changer for busy school mornings and days when feeding a crowd feels overwhelming. Instead of flipping pancakes one by one, now you can bake a big batch all at once and feed everyone in minutes.
Table of Contents
This oven baked pancake recipe is perfect for customizing to suit everyone’s taste. With a single sheet pan, you can create different flavor zones by adding mix-ins like chocolate chips, fresh berries, or chopped nuts. It’s a fun way to let everyone pick their favorite flavors while still keeping things simple.
Whether it’s a lazy weekend morning or meal prep for a busy week ahead, these sheet pan pancakes are a must-try. Slice them into squares for easy serving, and pair them with syrup, fresh fruit, or even a dollop of whipped cream. They’re proof that feeding a big family doesn’t have to mean spending hours in the kitchen—just a little planning and a trusty recipe can make all the difference!
What is a Sheet Pan Pancake?
Fluffy baked pancakes are the quickest and easiest way to make pancakes because it is done in the oven. Baking the pancake batter in a sheet pan allows you to make a bunch of pancakes in minutes without standing over a hot griddle {like traditional pancakes} and it also means less mess.
You can also customize it with a variety of fabulous toppings so that there is something for everyone. The best part about these amazing baked pancakes is that the recipe starts with pancake mix {so does this pumpkin pancake version}.
Recipe Ingredients
- Pancake Mix: I love using Bisquick mix but your favorite pancake mix will work great, just be sure it is a complete pancake mix. If you have a good homemade pancake mix in your pantry use that. This Pancake Mix Coffee Cake is also a great way to use this ingredient.
- Sugar: While this recipe calls for granulated sugar, brown sugar can easily be substituted.
- Vegetable Oil: The addition of oil helps to keep the pancakes soft and moist.
- Milk: This ingredient will thin the pancake mixture so that it is a pourable consistency.
- Egg: Adding a few eggs helps to create structure and stability in the mixture.
See recipe card for full information on ingredients and quantities.
How to make Sheet Pan Pancakes from Mix
- To make this sheet pan pancakes recipe combine the pancake mix and sugar in a large bowl. Whisk the dry ingredient mixture together to remove any clumps in the mix.
- In a separate bowl combine the eggs, vegetable oil, vanilla extract, milk and buttermilk. Whisk the ingredients together.
- 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.
- 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.
- Sprinkle chocolate chips over the top of the batter. I sprinkled half of the batter with chocolate chips but you could divide the pancake into quarters and add different ingredients to each section.
- Bake in a 425 degree oven for 12-15 minutes or until the top is starting to turn a light golden brown and/or a toothpick inserted in the center comes out with a few crumbs but no raw batter. Be sure to not over bake 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 individual pancakes. Because we sprayed the pan generously in the beginning, they are super easy to remove.
Variations
Add In Ingredients- Try adding chocolate chips, fresh blueberries, chopped nuts, peanut butter or Nutella for a decadent breakfast treat, while cinnamon sugar and lemon juice add a subtle yet satisfying flavor.
You can also add a few tablespoons of cocoa powder to make a chocolate pancake batter. Another fun twist is Rainbow Pancakes, all you need to do is add a bit of food coloring the batter before baking.
Topping Ideas- From classic butter and maple syrup to more creative options like fresh fruit and whipped cream, there’s truly something for everyone. Bacon and eggs are also fun topping ideas, like we used in this Pancake Taco recipe.
Recipe Tips
- Before adding the pancake mix, be sure to lightly grease the baking pan. Use butter or oil {nonstick spray works great} and then use a paper towel to wipe away any excess. This simple step will ensure that the pancake does not stick.
- Don’t over mix the pancake batter. Over mixing can develop too much gluten and cause the quick bread to be tough instead of the light and tender pancakes you are going for. It’s better to leave a few lumps than risk a tough sheet pan pancake.
- Spread the pancake mixture out evenly in the pan. This will ensure that it bakes evenly. Using an offset spatula works great for this step.
- 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.
How to serve
This recipe is perfect for any morning of the year but is especially great when you need a quick breakfast. Making a batch of these sheet pan pancakes is a great way to get picky eaters ready for a hot breakfast because they can add their favorite toppings.
I enjoy serving this recipe for dinner. Serve with scrambled eggs and bacon or sausage for a complete meal.
Storage
Store– Store your pancake that is baked in a sheet pan in the refrigerator in an airtight container or zip-top bag for up to 3 days.
Reheat- To reheat leftover pancakes you can use the oven or the microwave. The microwave is much quicker. Place a serving on a microwave safe plate and microwave for about 1 minute or until heated through.
To reheat in the oven, place the pancakes on a baking sheet, cover with foil and place into a 325 degree oven for about 5-7 minutes or until heated through.
Freeze– Freeze the fresh pancakes on the sheet pan or in a freezer bag for up to 3 months. Make sure it is covered tightly in plastic wrap before freezing.
Recipe FAQs
Yes, this oven-baked pancakes recipe does allow you to make them in advance and then reheat {as directed about}. That way the pancakes are ready when you are. I suggest making them no more than 2 days in advance unless you are freezing them.
The great part about making pancakes in a sheet pan is that all of the pancakes are done at the same time. This means that you don’t have to worry about keeping the pancakes warm while you make others. This Breakfast Quesadilla is another easy sheet pan breakfast recipe.
The best way to keep the pancakes warm is to cover them with foil on a baking sheet. Place them into an oven that is set at about 160 degrees.
This low heat will keep them warm but can also dry them out, so be sure to not do this step for too long. To help them from drying out you can cover them with a damp paper towel and then top with aluminum foil.
Do you love easy breakfast ideas? Try these recipes…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Sheet Pan Pancakes Recipe with Mix
Ingredients
- 4 cups pancake mix , {I used Bisquick}
- ¼ cup granulated sugar
- 4 eggs
- ¼ cup vegetable oil
- 1 tbsp vanilla extract
- 1 cup milk
- 1 cup buttermilk
Instructions
- Preheat the oven to 425° 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 the prepared sheet pan and spread out into an even layer.
- Bake for 12-15 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 pancake leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Video
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
