Description

Sheet Pan Pancakes with Pancake Mix Fluffy onebowl method whisk pour bake 425F 1214 min serves 8 tips for even rise crisp edges syrupready

Ingredients

Scale

2 cups pancake mix

1 1/2 cups milk (dairy or non-dairy) — up to 1 3/4 cups for thinner batter

2 large eggs

1/4 cup melted butter or neutral oil

1 tsp vanilla extract (optional)

1–2 tbsp granulated sugar (optional)

Pinch of baking powder (optional)

1 cup add-ins (optional): blueberries, sliced bananas, chocolate chips, or chopped apples

Nonstick spray or parchment paper

Toppings: butter, maple syrup, fruit compote, powdered sugar

Instructions

Preheat the oven to 425°F (220°C). Line a rimmed 13×18-inch sheet pan with parchment, letting it overhang two sides for easy lift.

Whisk the eggs and milk in a large bowl until frothy. Add the melted butter (cooled slightly), vanilla, and sugar; whisk to combine.

Add the pancake mix and optional baking powder; stir gently until most lumps are gone. The batter should be pourable but not watery. Adjust milk or mix by tablespoons if needed.

Pour the batter into the prepared sheet pan and tilt the pan to spread evenly to the edges. The surface should be smooth with a few visible bubbles.

Sprinkle add-ins evenly across the top so they remain visible and distribute flavor in every square. For juicy fruit like berries, toss lightly in flour to reduce sinking.

Bake on the center rack for 12–16 minutes until edges are puffed and the center is set. A toothpick should come out with a few moist crumbs, not raw batter.

Optional: For an extra golden top, broil for 1–2 minutes at the end—watch carefully to avoid burning.

Remove from oven and let rest 3–5 minutes. Use the parchment overhang to lift the pancake slab, then cut into squares or rectangles. Serve warm with butter, maple syrup, or fruit compote.

Notes

A simple, big-batch sheet pan pancake recipe using store-bought pancake mix for quick, bakery-style squares that feed a crowd. Easy to customize sweet or savory.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Calories: 260 kcal
Sugar: 8 g
Fat: 10 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 6 g

Keywords: sheet pan pancakes, sheet pan pancake mix, big-batch pancakes, pan pancakes, sheet pancakes, brunch