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A platter of pancakes with a serving of pancakes with fork on a white plate.
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Sheet Pan Pancakes From Mix

Try oven-baked pancakes with our sheet pan pancakes from mix recipe. No flipping, just slice and serve! Perfect for meal prep or busy mornings.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: meal prep, pancake mix, pancakes
Servings: 10
Calories: 367kcal
Author: Renae Gerhardstein

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!
Recipe Variations:
  • 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.
Storing Instructions:
  • 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.