Sheet Pan Pancakes from Pancake Mix
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!
Servings: 6 people
Calories: 225kcal
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 teaspoon 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!
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
Serving: 1grams | Calories: 225kcal | Carbohydrates: 20g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 318mg | Potassium: 221mg | Fiber: 1g | Sugar: 4g | Vitamin A: 321IU | Vitamin C: 0.3mg | Calcium: 200mg | Iron: 1mg
