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Easy Mixed Berry Sheet Pan Pancakes

This Sheet Pan Pancakes recipe cooks up light and fluffy pancakes the whole family can enjoy!! These are perfect for busy weekday mornings.

Even better, they bake in the oven while you take care of other things!

sheet pan pancakes from mix

Sheet Pan Pancakes from mix

Our family loves a nice batch of fluffy pancakes for breakfast in the morning! But you know me…standing there doling out pancakes once at a time takes me away from everything else I need to be doing.

Even making pancakes on a griddle isn’t as easy as these sheet pan pancakes.

Why you’ll love these easy sheet pan pancakes

Our whole family can eat at the same time. Usually, with regular pancakes one parent is stuck doing duty standing at a hot griddle, but not with these.

We love easy breakfast recipes and our kids gobble these up.

It’s stupid easy. And some times, you just need things like this in your life. You can make this with homemade pancake batter or with a baking mix. I used Bisquick, just to keep things simple.

sheet pan pancakes from mix


whole milk
vanilla extract

Bisquick baking mixYou 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!)

Different Toppings

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

Tips and Ideas

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

sheet pan pancakes from mix


What size pan should I use?

My sheet pan size was 10 x 15″, which I guess is technically a half sheet pan. You can use different sized pans, just keep in mind your baking time may differ.

How to freeze pancakes:

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.

How to store leftovers:

Store leftovers refrigerated in an airtight container or covered in plastic wrap for up to three days.

sheet pan pancakes

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!

More pancake recipes

Tasty Banana Pancakes

Dutch Baby Pancakes

More make ahead breakfasts

Strawberry Banana Oatmeal Bake

Overnight French Toast Casserole

Tater Tot Breakfast Casserole

If you make this sheet pan pancake recipe, be sure to leave a recipe review or comment below. I’d love to hear from you!

made with love, Deanne
Yield: 8 servings

Sheet Pan Pancakes

sheet pan pancakes

This Sheet Pan Pancakes recipe cooks up light and fluffy pancakes the whole family can enjoy!! These are perfect for busy weekday mornings.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 4 large eggs
  • 2 cups whole milk
  • 2 teaspoons vanilla extract
  • 4 cups Bisquick baking mix
  • 1/2 cup sliced strawberries
  • 1/2 cup fresh blueberries


  1. 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.
  2. In a large bowl, whisk the eggs. Add the milk and vanilla extract and whisk to combine.
  3. Stir in baking mix, taking care not to over mix. A few lumps are okay. 
  4. Pour batter into the prepared baking sheet. Top with blueberries and sliced strawberries.
  5. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 343Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 100mgSodium: 832mgCarbohydrates: 44gFiber: 2gSugar: 12gProtein: 10g


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