I love the idea of a quiet Saturday morning serving up a big stack of pancakes for the family. Then the reality hits...you are stuck in front of a hot stove, flipping endless pancakes, and waiting for those "perfect" bubbles so you know when to flip. Sheet pan pancakes from mix is the new way to make pancakes. Mix everything together, pour it in the pan, let it bake, and everyone gets to enjoy warm pancakes together!
Recipe Ingredient Notes
- Mix - Homemade Bisquick, regular Bisquick, or even muffin mix will work
- Sugar - Non-sugar substitutes are easy to use, but you can't use a liquid sweetener. That would alter the dry-to-wet ingredient ratio.
- Milk - Any kind of milk, heavy cream, half and half, or even a non-dairy substitute can be used when you make sheet pan pancakes from mix. It's so convenient!
- Maple extract - This secret ingredient bakes that warm maple flavor right into those flapjacks without the need for sticky syrup, but you can still pour that on at the end! Vanilla extract is a good substitute for fruity or chocolatey cakes.
Ways to Enjoy Every Bite
These baked pancakes from mix can be topped with just about anything! Serve them warm with your favorite toppings like a drizzle of maple syrup, a big dollop of whipped cream, strawberry sauce, or chocolate sauce for extra indulgence. Add extra texture by adding pecans, walnuts, or even sprinkles! If you want another easy breakfast, make sure to try our muffin mix pancakes!
Make the holidays extra special by using cookie cutters to cut the pancakes into special shapes. Who doesn't love pumpkin shaped pancakes on Halloween?! Plus remember to serve it with Halloween snack mix!
How to Cook Sheet Pan Pancakes with Pancake Mix
Step 1: Lightly grease a half-sheet pan with cooking oil or non-stick spray. Heat the oven to 425°F.
In a medium mixing bowl, add all ingredients. Whisk to combine with a whisk or fork, just until blended- small lumps are okay, do not overmix. Let the batter rest for 2-5 minutes, until bubbles begin to appear on the surface.
Step 2: Pour the batter into the prepared sheet pan and spread it evenly using an offset spatula or the back of a large spoon. Add toppings if desired.
Step 3: Bake in the preheated 425ºF oven for 15-17 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 4: Cut into squares or use cookie cutters for fun shapes. Serve warm with butter and maple syrup, jam, or honey.
What are Sheet Pan Protein Pancakes?
They're flapjacks made in the form of a sheet cake. Use Kodiak pancake mix for some extra protein.
We pour the batter directly into the baking pan and bake it all at once. Then, we slice it into individual portions and serve it. It is the perfect on the go breakfast, no forks or knives needed!
Recipe Tips from Mrs. G
- Don't overmix the batter.
- Spread the batter evenly.
- Get creative with toppings and shapes.
Storing Leftovers
Carve out the pancakes and transfer them to an airtight container or storage bag (a messy choice if you've added toppings!). Leftovers do need to be refrigerated and can be kept for up to 3 days.
They can also be frozen for 3 months!
Reheating is best in the microwave to keep them soft. Do so in 15-30-second spurts until warmed through.
Sheet Pan Pancakes From Mix
Equipment
- half-sheet pan 18 x 13-inch rimmed baking sheet
- medium mixing bowl
- whisk
- pancake turner or large spatula
- cookie cutters optional
Ingredients
- 4 cups baking mix pancake mix or homemade baking mix
- 2 teaspoons baking powder
- 2 cups milk or non-dairy alternative
- ¼ cup melted butter
- 4 large eggs slightly beaten
Optional
- 1 teaspoon maple extract or vanilla extract
- ½ teaspoon granulated sugar
Instructions
- Lightly grease sheet pan with cooking oil or a light coating of non-stick cooking spray. Heat oven to 425°F.
- Add all ingredients to a medium mixing bowl. Whisk (or use a fork) to combine- only until just blended. There may be some small lumps - this is okay, do not over mix. Let batter rest for 2-5 minutes, until bubbles begin to appear on the surface.
- Pour batter into the prepared sheet pan, and use an offset spatula or the back of a large spoon to spread it into an even layer. Add toppings as desired (see Notes for ideas).
- Bake in preheated 425ºF oven for 15-17 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cut into squares, or use cookie cutters to cut them into fun shapes! Serve warm with butter and maple syrup, jam, or honey.
Notes
- We use an 18×13-inch baking sheet (also known as a half-sheet pan). If you're working with a smaller oven, you could also use two quart-sheet pans measuring 9×13 inches. It's important to stick to this size to get the right thickness.
- You might also want to grab a few cookie cutters, especially if you're making these for a special occasion like Valentine's Day or Christmas morning! Let the kids help make fun shapes in the sheet cake before serving for a fun, tasty holiday memory. Top with fresh or dried fruits, sprinkles, chocolate chips, now is your time to get creative!
- Berry pancakes: Add fresh blueberries, strawberries, or raspberries to the pancake batter before baking.
- Chocolate lover: Swirl in Nutella or sprinkle in chocolate chips for a decadent twist.
- Cinnamon swirl: Swirl cinnamon sugar into the batter for a cinnamon roll-inspired treat.
- Protein pancakes: Substitute part of the flour with protein powder for an extra boost.
- Carve out the pancakes and transfer to an airtight container or storage bag (a messy choice if you've added toppings!). Leftovers do need to be refrigerated and can be kept for up to 3 days.
- They can also be frozen for 3 months!
- Reheating is best in the microwave to keep them soft. Do so in 15 to 30-second spurts until warmed through.
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