My recipe for Sheet Pan Pancakes will teach you how to bake pancakes in the oven for busy school mornings. Easy and delicious! Serve these with Brown Sugar Butter for the ultimate yummy breakfast.
I love having a hot breakfast on a weekday morning - well, any morning really - but I don't always have the time to make pancakes from scratch on school mornings.
Enter sheet pan pancakes! As a matter of fact, these are sheet pan pancakes with pancake mix! Yep, from a mix. I've seen lots of scratch-made, multi-ingredient sheet pan pancakes, but not many that include a pre-made mix (like Bisquick, etc.).
I don't know about you, but I don't want a huge mess in my kitchen while I'm trying to get out the door. No one wants to come home to that! A mix will help cut down on that.
Let me show you how to bake sheet pan pancakes in the oven once a week. All you'll need to do on busy mornings is help yourself to a slice and hit the 30 seconds button on the microwave. They are healthy and delicious.
- Your favorite pancake mix, plus ingredients called for on the box
- Fresh or frozen berries
- White and dark chocolate
- Shredded coconut
- Pure maple syrup
- Raw honey
- Fresh berries and fruit
This is meant to be a brief overview of how to make sheet pan pancakes from a mix. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat the oven to 425-degrees F and line a half sheet baking pan with parchment paper.
- Mix the pancake batter according to package instructions. You will need to make the entire 15oz box. I recommend adding the pancake mix to a large bowl and then adding the wet ingredients in after.
- Pour the batter into the sheet pan.
- Add your favorite toppings on top of the batter.
- Bake for about 15 to 18 minutes until golden on top.
- Cut, serve, and enjoy.
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We recommend that you try our recipe for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
If you like, bake this easy sheet pan breakfast recipe without any toppings and then the whole family and add different toppings. You could also add 2 teaspoons of pure vanilla extract to the mix before baking.
💭 Frequently Asked Questions
Yes! Either from scratch or what I love, from a box mix! They are just as easy (if not easier) than traditional pancakes and make a large batch that you can freeze and eat over time.
Nope. I prefer to skip the butter, or oil and flour, and use parchment paper to line my baking sheet. No mess. Just toss when you're done.
The most common sheet pan size for a home cook is a half sheet pan sized 18" x 13".
My personal favorite is New Hope Mills however, I often use Aunt Jemima when I do not have that on hand.
They have the same basic ingredients, but pancake mix tends to be a bit sweeter. If you choose to use baking mix in lieu of pancake mix, you might need to add a sweetener of your choice. This article has good information about baking vs. pancake mix.
These also freeze nicely so you can plan to make ahead, cut, and then enjoy on busy weekday mornings. They could be reheated in the microwave, a non-stick pan, or the toaster oven depending on the toppings.
You can store these delicious pancakes for 3-4 days in the refrigerator in an airtight container.
Parchment paper is extremely helpful for lifting the pancakes out of the pan and will keep them from sticking to the pan. It is also faster than greasing and flouring.
Take care not to overmix the pancake batter or it will make the pancakes tough and chewy instead of fluffy.
😋 Similar Recipes
If you like one pan meals, you've got to check out these tasty recipes next time:
🍴 Serving Suggestions
My family really likes eating these fluffy pancakes with either maple syrup or fresh fruit. Sometimes I even throw in some dark chocolate chips.
There are so many yummy toppings you
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📋 Sheet Pan Pancakes from a Mix
Not ready to make this one-pan-wonder yet? Be sure to pin this great recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Sheet Pan Pancakes from a Mix
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- 15 oz pancake mix
- 2 eggs
- 6 tablespoon butter melted
- 2 cups milk
- 2 cups of fresh or frozen berries
- White and dark chocolate optional
- Shredded coconut optional
- Pure maple syrup optional
- Raw honey optional
- Line a large, half sheet sized, baking sheet with parchment paper.
- Preheat the oven to 425 degrees
- Mix the pancake batter according to package instructions
- Pour the batter into the sheet pan and smooth it out.
- Top with berries.
- Bake for about 15 to 18 minutes until golden on top.
- Cut, serve, top and enjoy.
- Parchment paper is extremely helpful for lifting the pancakes out of the pan and will keep them from sticking to the pan. It is also faster than greasing and flouring.
- These also freeze nicely so you can plan to make ahead, cut, and then enjoy on mornings when you need something really quickly. They could be reheated in the microwave, a non-stick pan, or the toaster oven depending on the toppings.