Sheet Pan Pancakes from Mix

Sheet pan pancakes and berries with a slice cut out.

4.25 from 4 votes

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

Prep Time5

Cook Time15

Total Time20

Course: Breakfast Recipes

Cuisine: American

Keyword: sheet pan pancakes from mix

Servings: servings

Calories: 343kcal

Author: Deanne Frieders

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

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.

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).

Nutrition