Why You’ll Love This Recipe
I love Sheet Pan Pancakes With Mix because I get a satisfying combination of soft, fluffy pancakes and lightly crisp, golden edges in every bite. A little vanilla and melted butter give the batter plenty of flavor, while the toppings baked right in add bursts of sweetness.
I also appreciate how quickly this dish comes together. I mix the batter, pour it onto one pan, and let the oven do the work, so I can serve a whole family breakfast at once without standing over a griddle flipping pancakes.
Another reason I keep this recipe in my breakfast rotation is its flexibility. I can use any pancake mix, switch up the toppings, and cut the pancakes into squares to serve right away or save for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Pancake Batter
- 2 cups complete pancake mix (the kind that only needs water), or 2 cups regular pancake mix plus the milk and egg called for on the package
- 1 1/2 cups milk, plus more as needed
- 1 large egg
- 3 tablespoons butter, melted, plus more for greasing the pan
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, optional
- Pinch of salt
For the Toppings (Choose One or Mix)
- 1 cup fresh blueberries
- 1/2 cup mini chocolate chips
- 1/2 cup sliced strawberries or bananas
- 6 slices cooked bacon, crumbled, optional
For Serving
- Maple syrup
- Butter
- Powdered sugar
- Fresh berries
- Whipped cream, optional
Directions
- I preheat the oven to 425°F (220°C). I grease a 13×18-inch rimmed baking sheet generously with butter, or line it with parchment paper and grease the paper.
- In a large bowl, I whisk together the pancake mix, milk, egg, melted butter, vanilla, cinnamon, and salt until just combined. I leave a few small lumps and take care not to overmix, so the pancakes stay light and fluffy.
- I let the batter rest for 5 minutes. If it seems too thick to pour, I add a splash of milk until it spreads easily.
- I pour the batter onto the prepared baking sheet and gently spread it into an even layer, all the way into the corners.
- I scatter the blueberries, chocolate chips, or other toppings evenly over the batter, pressing them in lightly with my fingertips.
- I bake for 10–14 minutes until the pancakes are puffed, golden on the edges, and a toothpick inserted in the center comes out clean.
- I let the pancakes cool in the pan for 3–5 minutes, then cut them into squares with a sharp knife or pizza cutter.
- I serve the pancakes warm with butter, maple syrup, and fresh fruit.
Servings and Timing
I get approximately 12 squares, which serve 4 to 6 people for breakfast.
- Servings: 12 squares
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: About 25 minutes
The exact baking time depends on the thickness of the batter and my oven, so I check the center with a toothpick rather than relying only on the clock.
Variations
- Blueberry Sheet Pan Pancakes: I scatter fresh or frozen blueberries over the batter and add a little lemon zest to the batter for brightness.
- Chocolate Chip Pancakes: I use mini chocolate chips and top the baked pancakes with whipped cream.
- Bacon Pancakes: I lay cooked bacon slices over the batter before baking for a sweet-and-salty breakfast.
- Banana Nut Version: I add sliced bananas and chopped pecans or walnuts to the batter.
- Cinnamon Roll Style: I drizzle melted butter over the batter, sprinkle with cinnamon sugar, and swirl it in with a knife before baking.
- Funfetti Pancakes: I fold sprinkles into the batter for a birthday breakfast.
Storage/Reheating
I prefer eating Sheet Pan Pancakes warm out of the oven because the edges are slightly crisp and the centers are at their fluffiest when freshly baked.
If I have leftovers, I let the pancakes cool completely, then transfer them to an airtight container or zip-top bag and refrigerate them promptly. I keep them refrigerated for up to 4 days.
For reheating, I place the squares in a toaster or toaster oven until warm and lightly crisp. I can also reheat them in a 350°F (175°C) oven for about 5–8 minutes, or in the microwave for 20–30 seconds.
I can freeze the cooked pancakes for up to 2 months. I let them cool completely, place them in a single layer on a tray to freeze first, then transfer them to a freezer bag. I reheat them straight from frozen in the toaster or oven, which makes them a quick breakfast on busy mornings.
FAQs
Can I use any pancake mix?
Yes. I use whichever mix I have on hand, whether it’s a complete mix that only needs water or a regular mix that calls for milk and eggs. I prepare the batter according to the package directions and adjust the consistency so it’s thick but pourable.
What size pan should I use?
I use a 13×18-inch rimmed baking sheet, also called a half sheet pan. If I’m using a smaller pan, I reduce the batter or bake it a little longer, and I make sure the pan has rims so the batter doesn’t spill.
How do I keep the pancakes from sticking to the pan?
I grease the pan generously with butter or use parchment paper that’s been lightly greased. I let the pancakes cool for a few minutes before cutting so they release easily.
Why are my sheet pan pancakes dense?
Overmixing the batter is the most common cause. I stir just until combined and leave a few small lumps. I also check that my pancake mix isn’t expired.
Can I make these ahead for a crowd?
Yes. I bake the pancakes, cut them into squares, and keep them warm in a 200°F (95°C) oven covered with foil until I’m ready to serve. They’re also great for meal prep.
Conclusion
Sheet Pan Pancakes With Mix are one of my favorite ways to turn a simple box of pancake mix into a fluffy, golden, and satisfying breakfast for the whole family. Soft pancakes, sweet toppings, and a crisp-edged bake come together for a meal that feels special but takes hardly any effort.
