Description
Fluffy and golden sheet pan pancakes baked all at once for an easy, no-flip breakfast that’s perfect for serving a crowd or meal prepping ahead.
Ingredients
Dry Ingredients
- 2 cups pancake mix
Wet Ingredients
- 1½ cups milk
- 2 eggs
- 1 tsp vanilla extract
Optional Toppings
- ½ cup berries or chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425 °F (220 °C) and grease a rimmed baking sheet thoroughly to prevent sticking.
- Make the Batter: In a large bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until the batter is smooth and free of lumps.
- Pour and Spread Batter: Pour the batter into the prepared baking sheet and spread it out evenly. Sprinkle your choice of berries or chocolate chips evenly over the top, if using.
- Bake the Pancakes: Place the sheet pan in the oven and bake for 12–15 minutes, or until the pancakes are golden brown and cooked through.
- Slice and Serve: Remove from the oven, allow it to cool slightly, then cut into squares and serve warm.
Notes
- Freeze leftover squares individually for quick reheating and easy breakfasts later.
- Use gluten-free pancake mix to make this recipe gluten-free.
- Try adding different toppings like nuts or sliced bananas to vary flavors.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
