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5
from 1 vote
Easy Sheet Pan Pancakes
These easy sheet pan pancakes make for a fast breakfast that everyone can enjoy! Make these sheet pan pancakes from scratch or from a mix and they'll turn out great every time!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast, brunch
Cuisine:
American
Diet:
Vegetarian
Servings:
12
servings
Calories:
232
kcal
Author:
Nicole Durham
Cost:
Recipe $2.15 / Serving $0.18
Equipment
Mixing Bowls
Whisk
Baking Sheet
Measuring Cups
Measuring Spoons
Ingredients
Pancake Mix Version:
2
cups
pancake mix
such as Bisquick
1
cup
milk
2
large
eggs
2
teaspoon
vanilla extract
From Scratch Version:
3
cups
all purpose flour
($0.24)
2
Tablespoons
baking powder
($0.06)
2
Tablespoons
granulated sugar
($0.05)
½
teaspoon
salt
($0.01)
2 ½
cups
milk
($0.50)
2
large
eggs
($0.30)
8
Tablespoons
butter, melted
($0.99)
Optional Add-Ins:
¼
cup
mini semi-sweet chocolate chips
¼
cup
blueberries
1
whole
banana
sliced thin
4-5
whole
strawberries
sliced thin
2
Tablespoons
rainbow sprinkles
Optional Toppings:
pancake syrup
as desired
powdered sugar
for dusting
creamy peanut butter
whipped cream
US Customary
-
Metric
Instructions
Pancake Mix Version
Preheat your oven to 425 degrees F and prep a large 12x16 baking sheet withparchment paper or grease it well with nonstick spray.
In a mixing bowl combine the pancake mix, milk, eggs, and vanilla until combined but do not overwork the batter.
Pour the batter into the baking sheet and smooth it out into an even layer.
Add your optional add-ins, if desired.
Bake for about 10 minutes or until the pancake is fully cooked.
Slice into squares and serve.
From Scratch Version
Preheat your oven to 425 degrees F and prep a large 12x16 baking sheet withparchment paper or grease it well with nonstick spray.
In a mixing bowl whisk together the dry ingredients and then add in the wet ones and whisk until combined.
Pour the batter into the baking sheet and add your optional add-ins, if desired.
Bake for about 10 minutes or until fully cooked.
Slice into squares and serve.
Notes
Baking time varies based on factors like add-ins (e.g., bananas, strawberries), adding 1-2 minutes due to their moisture.
Smaller pans or a 9x13 dish result in thicker batter and need extra minutes compared to larger pans.
After 10 minutes, check for a non-glossy, soupy appearance, and use a toothpick for doneness.
Check every 2-5 minutes thereafter; a sheet pan pancake should be fully cooked in 15 minutes, or 20-25 minutes for a 9x13 dish.
Nutrition
Serving:
2
pancake squares
|
Calories:
232
kcal
|
Carbohydrates:
29
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
56
mg
|
Sodium:
410
mg
|
Potassium:
115
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
361
IU
|
Calcium:
187
mg
|
Iron:
2
mg