These easy Sheet Pan Pancakes from Pancake Mix are moist and fluffy and come together in just a fraction of the time it takes to make traditional pancakes. Just five ingredients and no flipping required - the oven does all the work!
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While I love making Crispy Buttermilk Belgian Waffles for breakfast or brunch with Air Fryer Sausage and Ninja Air Fryer Bacon, these fluffy pancakes are my go-to when I want something super easy.
Mix, pour, and bake. It doesn't get easier than that! They are perfect for busy mornings!
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Why you'll love this recipe
- They are quick and easy to make.
- Perfect for feeding a crowd.
- It is made with simple ingredients.
- You don't have to stand over a hot griddle making multiple batches of individual pancakes.
- You can add your favorite toppings.
- Your whole family will love them!
What You Need To Make Sheet Pan Pancakes From Mix
- Pancake mix. This is a convenient base for your pancakes, ensuring they are fluffy every time. Use your favorite pancake mix. I used Bisquick mix, but you could also use Aunt Jemima mix, Krusteaz pancake mix, or Kodiak flapjack mix.
- Oil. The oil helps keep the pancakes moist. You can use olive or avocado oil, canola or vegetable oil, or melted butter. For a lower-fat alternative, use an equal amount of applesauce (try my Homemade Canned Applesauce).
- Milk. This adds moisture to the pancakes. Any dairy or non-dairy milk will work. Feel free to use buttermilk for buttermilk sheet pan pancakes.
- Vanilla extract. This adds a ton of flavor. If you're out, use a bit of almond extract instead.
- Eggs. You need the eggs to provide structure. You can also use a flax egg (1 tablespoon ground flaxseed with 2.5 tablespoon water per egg) or an egg replacer.
- Toppings. These are optional, but they are like 'icing' on the cake - or pancake that is. 🙂 I used peaches and wild blueberries for pictures. But feel free to use fresh fruit like mixed berries, strawberries, bananas, or apples. If using canned fruit, drain well first. You can even use white or dark chocolate chips.
See the printable recipe card for quantities and a full list of ingredients.
How to Make Sheet Pan Pancakes from Box Mix
This recipe makes 12 large squares, which is enough pancakes to feed 6 people two pancakes each.
Step 1: Preheat oven to 425 degrees F.
Step 2: Whisk the eggs in a large mixing bowl. Add the oil, vanilla extract, and milk. Whisk to combine.
Step 3: Add the pancake mix to the wet ingredients and whisk until the pancake batter is smooth. Let rest for 5 minutes. The batter may seem a little runny, but that's what you want. You need the extra moisture so that the pancakes are moist when cooked.
Step 4: Grease a 13x8 cookie sheet with butter, margarine, or oil. Pour pancake batter onto the cookie sheet. Sprinkle fruit or chocolate chips on top of the batter.
Step 5: Place the baking sheet in the center of the oven and bake for 12 minutes until it is golden brown on top and a toothpick inserted in the center comes out clean. If it is not quite done, leave in for an extra minute or two. Then, slice and serve! That's it! Enjoy!
Toppings For Sheet Pan Pancakes
- Maple syrup or Homemade Crabapple Syrup
- Peanut butter or Nutella and sliced bananas.
- Sliced fruit or strawberry sauce.
- Whipped cream or Ninja Creami Vanilla Ice Cream.
- Raspberry Rhubarb Jam or Low-Sugar Strawberry Freezer Jam
Variations
- Add chocolate chips.
- Mix in mashed banana.
- Stir in blueberries or fruit of your choice.
- Add grated apples.
- Sprinkle in a dash of cinnamon.
- Add a scoop of protein powder for extra protein.
- Make buttermilk sheet pan pancakes by using buttermilk instead of regular milk. To make buttermilk, add one tablespoon of white vinegar or lemon juice per cup of milk and let it sit for 5-10 minutes.
Jeri's Tips
- Use a spatula to spread the batter in the sheet pan.
- Bake just until golden brown and a toothpick inserted comes out clean.
- Overbaking will dry the pancakes out.
- Serve warm as soon as they come out of the oven.
- Reheat leftovers in a toaster for that just-baked texture and flavor.
Make-Ahead, Storage, and Reheating
- Make-Ahead: You can mix the batter for these delicious pancakes the night before and store it in an airtight container in the fridge. Give it a quick stir before pouring it into the sheet pan.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 2-3 days. After that, they start to dry out.
- Freezing: These fluffy sheet pan pancakes can also be cut into squares, wrapped individually in plastic wrap, placed in a freezer bag, and stored in the freezer for up to 2 months.
- Reheating: Warm pancakes in a toaster, toaster oven, microwave, or air fryer.
Recipe FAQs
Yes, greasing the pan ensures that the pancakes lift off easily, even if its a nonstick pan.
Add a thin layer of butter, cooking spray, or margarine before pouring the pancake mix onto the pan for sheet pan pancakes. Spread it on with a paper towel or pastry brush. You can also use parchment paper instead if you like.
The pancakes should be golden brown, and a toothpick inserted in the center of the pancake should come out clean.
If you like this post on this easy recipe for Sheet Pan Pancakes From Mix, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below!
Printable Recipe
Sheet Pan Pancakes from Pancake Mix
Equipment
- Cookie sheet
Ingredients
- 2½ cups pancake mix
- 1½ cups milk
- 2 large eggs
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- fruit or chocolate chips for topping optional
Instructions
- Preheat oven to 425 degrees F.
- Whisk the eggs in a large mixing bowl. Add milk, oil, and vanilla extract and whisk to combine. Add the pancake mix and whisk until combined and smooth. Let the batter rest for 5 minutes. The batter may seem a bit runny, but that's how you want it to be.2½ cups pancake mix, 1½ cups milk, 2 large eggs, 2 tablespoons oil, 1 tsp vanilla extract
- While the pancakes are resting, grease a 13 x 8 cookie sheet with butter, margarine, or oil.
- Pour pancake batter onto the cookie sheet.
- Top with your favorite fruit or chocolate chips directly on top of the batter.
- Place the cookie sheet in the center of your oven and bake for 12 minutes.
- Cook until golden brown on top and a toothpick inserted in the center comes out clean. Cut into squares or rectangles and serve immediately with syrup or a dollop of whipped cream. Enjoy!
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Notes
- Use a spatula to spread the batter evenly across the pan.
- If you want to make a larger batch, double the recipe and use two cookie sheets.
- Store for 2-3 days in an airtight container in the refrigerator or in the freezer for up to 2 months.
- Reheat in a toaster, air fryer, or microwave.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Dennis says
This was my first time making sheet pancakes and they were a huge success! Thanks for such a fun and delicious recipe
Jeri says
I'm so glad you liked the recipe, Dennis!