Sheet pan pancakes from mix means you can make a big batch of fluffy pancakes on just one sheet pan. With only 4 ingredients needed, it's the perfect solution for busy mornings or when you've got a hungry crew to feed.
Get ready for pancake heaven with hardly any fuss!
Who doesn't love a good pancake? Banana pancakes are one of our favorites. But making pancakes on a griddle isn't as easy as these sheet pan pancakes.
Why you'll love this recipe
Say goodbye to pancake-flipping sessions and hello to the easy-peasy, pancake-squeezy life!
Making pancakes on a sheet pan is like having your breakfast butler. No more sweating over a hot griddle, trying to juggle a zillion tiny flapjacks. Just pour that pancake mix onto the sheet pan, give it a cozy spot in the oven, and let the pancake magic happen! 🥞✨
And here's the real kicker: everyone in the family can feast together, no more playing short-order cook. It's a pancake party where nobody's fashionably late to the breakfast table.
Got a pancake-loving crowd to feed? You're in for a flipping fantastic treat! This pancake extravaganza is your ticket to breakfast fame at gatherings, brunch bashes, and holiday pancake paloozas.
Tip: You can get creative with toppings, from classic maple syrup, apple cider syrup or fresh blueberry compote to fruits, whipped cream, chocolate chips, and more!
Ingredients
Technically, you only need 4 ingredients to make a batch of sheet pan pancakes!
eggs
whole milk
vanilla extract
Bisquick baking mix - You could substitute your favorite pancake mix, too. For that, you'll need to follow the mix instructions.
fresh fruit - strawberries and blueberries (optional, but delicious!)
Substitutions
Flour substitute: Use a gluten-free pancake mix.
Milk substitution: I love my whole milk (thank you, dairy farmers), but if you need to swap it out, use almond milk, soy milk, oat milk instead of regular milk. These will be a little thinner than whole milk, so you may want to use just a little bit less.
How to make sheet pan pancakes from mix
Step 1: Preheat your oven to 425°F and spray a half sheet pan with non-stick cooking spray. Combine wet ingredients by whisking together the eggs, milk, and vanilla extract.
Step 2: Stir in baking mix, taking care not to over mix. A few lumps are okay.
Step 3: Pour batter into the prepared baking sheet. Top with blueberries and sliced strawberries. Berries are optional, but highly recommended!
Step 4: Bake for approximately 13-15 minutes or until pancakes are cooked through in the center.
Check for Doneness: To check if they're done, insert a toothpick or cake tester into the center of the pancakes. If it comes out clean or with just a few moist crumbs, they're ready.
Remove from the oven, slice into squares and serve with syrup.
Use the Right Pan: Ensure you have a high-quality, rimmed sheet pan (also known as a baking sheet or jelly roll pan). A standard half-sheet pan (18x13 inches) is usually a good size for this task.
Toppings Ideas
I used mixed berries but there are so many different flavors to play with! Oh, the wheels in my head are a'turning! You could also incorporate...
- Fresh berries
- Peanut Butter and sliced bananas
- Dark chocolate chips or chocolate chip pancakes
Pro Tips
Double the recipe for a bigger batch to make pancakes for a crowd.
Make cut-outs using a cookie cutter. You could make Christmas pancakes, Valentine's patterns, Easter pancakes...you get the idea!
If you want to pull the entire batch out at once to easily cut them out, you can line the pan with a piece of parchment paper.
FAQS
My sheet pan size was 10 x 15 which is a half sheet pan. You can use different sized pans, just keep in mind your baking time may differ.
Cut the pancakes into squares and allow to cool completely. Place wax paper between pancake pieces and store in a freezer container in the freezer for up to three months.
Store leftovers refrigerated in an airtight container or covered in plastic wrap for up to three days.
Cover the pan with foil and place it in a warm oven (around 200°F).
What to serve with sheet pan pancakes
Round these baked pancakes out with a side of oven baked bacon and a side of fresh fruit if you didn't add them to the pancakes when baking them.
And of course, some real maple syrup. Our daughter Eleanor loads these pancakes up with a pile of whipped cream.
Can't say I blame her!
If you make these sheet pan pancakes using a mix or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.
More make ahead breakfasts
Strawberry Banana Oatmeal Bake
Overnight French Toast Casserole
Sheet Pan Pancakes from Mix
Ingredients
- 4 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 4 cups Bisquick baking mix
- ½ cup sliced strawberries
- ½ cup fresh blueberries
Instructions
- Preheat oven to 425 and spray a 10 x 15 sheet pan with non-stick cooking spray. Be sure to spray the sides of the pan with cooking spray.
- In a large bowl, whisk the eggs. Add the milk and vanilla extract and whisk to combine.
- Stir in baking mix, taking care not to over mix. A few lumps are okay.
- Pour batter into the prepared baking sheet. Top with blueberries and sliced strawberries.
- Bake for approximately 13-15 minutes or until pancakes are cooked through in the center. Remove from the oven, slice into squares and serve with syrup.
Notes
Milk substitution: I love my whole milk (thank you, dairy farmers), but if you need to swap it out, use almond milk, soy milk, oat milk instead of regular milk. These will be a little thinner than whole milk, so you may want to use just a little bit less. To keep pancakes warm for serving: Cover the pan with foil and place it in a warm oven (around 200°F).
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