These sheet pan pancakes are such a delicious twist on classic pancakes. They're soft, fluffy, and slightly cakey with the same pancake flavor you'd expect. The best part, though, is how easy and convenient they are to make!
I love eating pancakes, but I definitely have a love-hate relationship with making them. If I'm being honest, I usually end up only cooking a few just right and either burning or undercooking the other ones. So if you can relate, this sheet pan version of your favorite pancakes will be a life-saver!
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What Are Sheet Pan Pancakes?
They're exactly what they sound like- pancakes made in a sheet pan! They are a much quicker and easier way to make traditional pancakes. Instead of cooking the batter on a skillet or griddle, you just pour the batter into a pan and let the oven take care of the rest.
Why You'll Love This Recipe
It's foolproof. No more slaving over the stove flipping pancakes while everyone else relaxes in the family room. All you do for this recipe is combine the batter, pour it into the pan, and bake. It's so quick and easy and makes the perfect pancakes every time!
Endless possibilities. My favorite part about this recipe is that you can make different flavored pancakes in the same batch! You don't have to decide between rich chocolate or sweet berries. Have the best of both worlds and put chocolate chips on one half and berries on the other!
Easy breakfast for a crowd. If you have a full house this weekend, this recipe is exactly what you need to lighten the load of hosting. It's an all-in-one recipe that gives everyone options, and it's ideal for kids. If you have any picky eaters, this is the perfect breakfast!
Ingredients You'll Need
- Pancake mix- use your favorite one! My go-to is Bisquick pancake mix.
- Sugar- for a touch of sweetness.
- Eggs- to help bind the batter.
- Greek yogurt- for extra fluffy pancakes.
- Milk- any milk works great. I use whole milk for a richer flavor.
- Vegetable oil- or any neutral-flavored oil
- Chocolate chip- optional topping for one half.
- Strawberries and blueberries- optional topping for the other half.
How To Make Sheet Pan Pancakes From Mix
Step 1: Mix the ingredients. Preheat the oven to 400°F (200°C). Spray a 13x18-inch baking sheet with non-stick cooking spray. In a large bowl, whisk together the pancakes mix and sugar. In another bowl, whisk the eggs, vegetable oil, Greek yogurt, and milk until smooth and combined.
Step 2: Combine the ingredients. Pour the wet ingredients into the bowl of dry ingredients. Whisk well until no flour streaks remain and the batter is slightly smooth. Be careful not to overmix the batter.
Step 3: Transfer the batter. Pour the batter into the prepared baking sheet and smooth it out into an even layer. Put the chocolate chips on one half and the strawberries and blueberries on the other half.
Step 4: Bake and serve: Put the pan in the oven and bake for 15 minutes or until the pancake top is lightly golden brown. You can check to see if it's done by inserting a toothpick in the center and making sure it comes out clean. Let it cool for a few minutes, then slice into squares and enjoy.
Topping Ideas For These Pancakes
Get creative and top the pancakes with anything you want! You can divide the pan in half, thirds, or even fourths for different pancake flavors all in one. Here are some of my favorite toppings for this recipe:
- Chocolate chips and peanut butter chips- then I'll spread peanut butter on top!
- Fresh or frozen berries- strawberries, blueberries, and raspberries work great. Some fresh whipped cream on top is a delicious finish.
- Slice bananas and walnuts or pecans- spread Nutella on top of an extra indulgent finish.
- Cinnamon swirl pancakes- add dollops of the filling from these crescent roll cinnamon rolls to the batter and swirl it in using a toothpick.
- Keep it classic- don't put anything on the batter, and just top the pancakes with some butter and maple syrup!
How To Store and Reheat Sheet Pan Pancakes
In the fridge: Store any leftover slices wrapped in plastic wrap and foil, and they'll keep best in the fridge for up to 3 days.
In the freezer: You can also store the slices wrapped in plastic wrap and place them in a freezer bag for up to 3 months. The frozen pancakes are a really convenient breakfast option to have on hand for busy mornings!
Reheating: To reheat the pancakes, my favorite way is to just microwave them in 15-second increments, flipping between each one until heated through. If you want to reheat a large batch, just put them back in the oven at 350°F for about 5-10 minutes.
More Easy Breakfast Recipes
- Brioche French Toast casserole
- Mini waffles
- Pancake casserole
- Crepes with Pancake Mix
- Waffles with pancake mix
- Cinnamon Roll Casserole
- Cake Mix Banana Bread
- 4 cups pancake mix
- ¼ cup sugar
- 4 eggs
- 1 cup Greek yogurt
- 1 cup milk
- ¼ cup vegetable oil
- ¼ cup chocolate chip
- ¼ cup strawberries
- ¼ cup blueberries
- Preheat the oven to 400°F (200°C). Spray a 13x18-inch baking sheet pan with non-stick spray.
- In a large bowl combine the pancake mix and sugar. In another bowl whisk eggs, vegetable oil, Greek yogurt, and milk.
- Pour the wet ingredients into the dry ingredients. Whisk until everything is combined and you just form a smooth batter.
- Pour the batter into the prepared sheet pan and spread out into an even layer.
- Put chocolate chips on half and strawberries and blueberries on the other half.
- Bake for 15 minutes or until the pancake top is golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes, slice it into equal-sized pieces and enjoy.
You can leave the pancakes plain or top the batter with anything you want, like strawberries, blueberries, raspberries, bananas, or chocolate chips.
Serving Size:1 square
Amount Per Serving: Calories: 223Total Fat: 8.4gSaturated Fat: 2.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 49mgSodium: 327mgCarbohydrates: 30.6gFiber: 1.4gSugar: 12.9gProtein: 6.2g