Quick and Easy Sheet Pan Pancakes with Pancake Mix

A serving of sheet pan pancakes with chocolate chips.

4.40 from 106 votes

Quick and Easy Sheet Pan Pancakes with Pancake Mix

With this Sheet Pan Pancake recipe you can make enough pancakes for 8 people in less than 15 minutes and the best part is that you can do it without touching a spatula.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 299kcal

Author: June Albertson-Dick

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!

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 and into a 325 degree oven for about 5-7 minutes or until heated through.

Freeze- Freeze the pancake on the sheet pan or in a freezer bag for up to 3 months. Make sure it is covered in plastic wrap well before freezing.

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