Description
Fluffy, golden sheet pan pancakes baked all at once, eliminating the need for flipping. This easy recipe is perfect for serving a crowd or busy mornings when you want a quick, hands-off breakfast.
Ingredients
Dry Ingredients
- 2 cups pancake mix
Wet Ingredients
- 1 ½ cups milk
- 2 eggs
- 1 tsp vanilla extract
Optional Toppings
- ½ cup berries or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet thoroughly to prevent sticking.
- Mix Batter: In a large bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until the batter is smooth and free of lumps.
- Pour Batter: Pour the prepared batter into the greased baking sheet and spread it evenly with a spatula.
- Add Toppings: Sprinkle berries or chocolate chips over the batter if desired, gently pressing them into the surface.
- Bake Pancakes: Bake in the preheated oven for 12–15 minutes, or until the surface is lightly golden and a toothpick inserted in the center comes out clean.
- Serve: Remove from oven and slice into squares. Serve immediately or freeze leftovers for a quick breakfast reheating option.
Notes
- Freeze leftovers in an airtight container for up to 1 month for a quick reheat breakfast.
- Use any mix-ins like nuts or dried fruits in place of berries or chocolate chips for variety.
- Make sure your baking sheet has a rim to contain the batter effectively.
- Use a toothpick to test doneness to avoid underbaked pancakes.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
