A pancake mix is mixed with extra delicious ingredients and baked in a sheet pan for a quick breakfast that will feed a crowd.
Preheat oven to 425 degrees and spray a sheet pan generously with non-stick spray. Set aside.
In a large bowl combine all of the pancake ingredients and whisk until the mixture is smooth with only a few small lumps.
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.