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.
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
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Preheat oven to 425 degrees and spray a sheet pan generously with non-stick spray. Set aside.
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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.
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Pour batter into prepared sheet pan and spread out into an even layer.
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Bake for 14-16 minutes or until the pancake is golden brown and a toothpick inserted in the center comes out clean.
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Cut your sheet pan pancakes into squares and serve with toppings, like butter and maple syrup.
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Sheet pan pancakes leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Recipe Notes
- Top with 1/4 cup of chocolate chips or blueberries before baking if desired.