These sheet pan pancakes from mix are going to change the way you make breakfast for a crowd! They’re a perfect 5 ingredient meal to whip up for brunch.
Sheet Pan Pancakes from Mix
My daughter turned me on to these Sheet Pan Pancakes after she discovered a similar recipe over on Pinterest. She cooked them up for a small group and they were a huge hit! After hearing this of course I had to figure out a way to get them into our 5 ingredients or less menu box. Most of the ingredients you’ll most likely have on hand in your pantry.
So much easier than standing at a griddle flipping pancakes for hours while your guests are mingling. Now you can make them all in one swoop and enjoy your guests too!
🍽️ MENU TIP: This sheet pan pancake recipe is from week 5 of our 5 Ingredients or Less menu plans pack and our 15 minutes or less prep PDF!
Sheet Pan Pancake Ingredients:
- pancake mix
- sugar
- eggs
- vegetable oil
- vanilla extract
- milk
- buttermilk
- butter
- maple syrup
How do you make Sheet Pan Pancakes?
Go ahead and preheat your oven to 350°F while preparing the pancake mix. Coat a jelly roll pan or rimmed baking sheet with cooking spray.
In a medium bowl, combine 4 cups pancake mix and 1/4 cup sugar, whisk until the pancake mix and sugar are mixed well and only a few small lumps remain.
In another bowl, combine 4 large eggs, 1/4 cup vegetable oil, 2 teaspoons vanilla extract, 1 cup milk and 1 cup buttermilk; whisk until combined. Pour wet ingredients into dry ingredients, and stir until just combined. Be sure to not over mix!
Pour the pancake batter into the prepared sheet pan, and spread out into an even layer. If you want to add additional toppings you can do this now. Sprinkle with some chocolate chips, blueberries, pecans, or any other toppings you have a hankering for.
Bake 14-16 minutes or until pancake is golden brown and a toothpick inserted in center comes out clean.
Here is the magic! Cut pancakes into squares, and serve with butter and syrup. You’ve just fed a crowd pancakes with so little work. Gotta love that!
Yum, yum, yum!!
What size pan is best for this recipe?
A jelly roll pan measuring 14 1/2″ x 9 1/2″ x 1″ high works great for this sheet pan pancake recipe.
Love this recipe?
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How do you store Sheet Pan Pancakes?
You can store the sliced pancakes in an airtight container in the refrigerator up to 3 days or in the freezer up to 3 months. Heat in the microwave to warm.
Sheet Pan Pancakes from Mix
Ingredients
- 4 cups pancake mix
- ¼ cup sugar
- 4 large eggs
- ¼ cup vegetable oil
- 2 tsps vanilla extract
- 1 cup milk
- 1 cup buttermilk
- butter
- maple syrup
Instructions
- Preheat oven to 350°F. Coat a rimmed baking sheet generously with cooking spray.
- In a medium bowl, combine pancake mix and sugar, whisk until ingredients are incorporated with only a few small lumps.
- In another bowl, combine eggs, oil, vanilla extract, milk and buttermilk; whisk until combined. Pour wet ingredients into dry ingredients, and mix until just combined but do not over mix.
- Pour batter into prepared sheet pan, and spread out into an even layer.
- Bake 14-16 minutes or until pancake is golden brown and a toothpick inserted in center comes out clean.
- Cut pancakes into squares, and serve with butter and syrup, if desired.
Nutrition
Here’s what Grocery by PPP Members are saying:
These pancakes were SO much easier to make than regular pancakes. I loved that they were all done at the same time so we could eat together. They are super fluffy, I think I could halve the recipe and it would still feed the four of us twice. – Rachael V.
This served 8 hungry adults. I added fresh blueberries to half the batter, so everyone had a choice of plain or blueberry. Next time I may add chocolate chips to half. I will keep this recipe in mind for a group brunch at home or when visiting family. Good recipe! – Jen W.
Looking for more yummy meals?
This recipe is from our 5 Ingredients or Less menu plans pack and our 15 minutes or less prep PDF!
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