This Sheet Pan Pancakes recipe cooks up light and fluffy pancakes the whole family can enjoy!! These are perfect for busy weekday mornings.
8servings
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Ingredients
4large eggs
2cupswhole milk
2teaspoonsvanilla extract
4cupsBisquick baking mix
½cupsliced strawberries
½cupfresh 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.
TipsDouble 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.Substituions: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.To keep pancakes warm for serving: Cover the pan with foil and place it in a warm oven (around 200°F).
Notes
TipsDouble 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.Substituions: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.To keep pancakes warm for serving: Cover the pan with foil and place it in a warm oven (around 200°F).