Sheet Pan Pancakes

The best way to make pancakes for a crowd! Made with a boxed mix, this sheet pan pancake recipe makes delicious, fluffy pancakes that are ready to serve a crowd in just 20 minutes. No more standing over a hot stove or eating pancakes in shifts. Top with fresh fruits, butter, and syrup, and enjoy!

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Prep Time: 5

Cook Time: 10

Resting Time: 5

Total Time: 20

Servings 12 servings

Equipment

Ingredients

4 cups Bisquick or other pancake mix
2 cups milk
4 large eggs
1 cup strawberries washed and sliced
½ cup blueberries washed

Instructions

Preheat the oven to 425°F. Lightly grease a ½ size sheet pan. Set aside.
To a large mixing bowl, combine pancake mix, eggs, and milk and stir just until the batter is combined. Do not over mix! The batter should be thick and not runny, with a few lumps.
Allow the pancake batter to rest for 5 minutes.*
Then, pour the pancake batter into the baking sheet. Smooth with the back of a wooden spoon so that the batter is distributed evenly.
Top the batter with fruit or other desired add-ins.
Bake uncovered for 10-15 minutes or until the center is set and springy when touched.
When done, use a pizza cutter to slice the pancake into 10-12 pieces. Serve warm with additional fruit, butter, and syrup if desired.

Notes

Allowing the batter to rest will help the gluten to relax and the lumps to smooth out slightly.
To add additional color, broil on low until the top is browned to your liking. Be aware that this may dry out the pancake.
Try different fruits, nuts, chocolate chips, and other toppings that you family enjoys. You can also add the toppings just before serving for a plain, old-fashioned pancake.

Nutrition:

Nutrition Facts

Sheet Pan Pancakes

Serving Size

2 grams

Amount per Serving

Calories

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional values are estimates only. See full disclaimer here.

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