Sheet pan pancakes are a quick and simple breakfast recipe that’s great for meal prep or to serve a crowd. With only 2 common pantry ingredients you can bake up a batch in no time!
These pancakes are one of my favorite go to breakfasts to have on hand because they’re so easy to grab and go. I like to keep a few of these in the freezer so I can just grab and reheat and have an easy and healthy breakfast for my toddler.
Pancake Topping Ideas
The pancakes can be made with a variety of toppings! The nice thing with these pancakes is that you can put different toppings in each of the corners and make a few different types of pancakes to have over the weeks. A few of my favorite toppings:
- Chocolate Chips
- Cinnamon Sugar
- Bacon pieces
- Caramel pieces
You could also add in some fun mix-ins to the batter to change the flavor. Some of my favorites are:
- Peanut Butter (or PB2 to cut down on calories)
- Chocolate Powder
- Lemon juice
Homemade Pancake Recipe
No pancake mix on hand? No problem! With only a handful of pantry ingredients you can make your own mix. My favorite is this fluffy buttermilk pancake recipe from Nithi’s Click n Cook.
More breakfast ideas
Sheet pan pancakes can be a great breakfast on their own or can be served as a side to another dish. Some of my popular pairings:
How to Store Sheet pan pancakes
Sheetpan Pancakes are best stored in the refrigerator for up to 5 days. When ready to serve, simply heat them up in the microwave for about a minute.
How to Freeze
To freeze pancakes, simply store in an airtight container and freeze for up to 6 months. To defrost, take them out of the freezer and put them in the microwave for 2-3 minutes or until warmed.
How to make healthier pancakes
One of my favorite ways to make pancakes healthier is to serve them with an additional topping of frozen berries. I like to heat up the berries or 1-2 minutes and use the berries and juice in place of syrup. Agave syrup is also a great substitution for maple syrup!
- 3 cups Bisquick pancake mix
- 2 cups water
- 1 cup frozen berry mix (I like using a mix of blueberries, strawberries and raspberries)
- Preheat an oven to 425 degrees
- Spray a baking sheet with cooking spray or line with nonstick alluminum foil.
- In a large bowl, mix together the pancake mix and water
- Spray a baking sheet with cooking spray and pour the pancake batter evenly. Add the berry mix evenly on to the batter.
- Bake for 15-18 minutes or until golden brown
Nutrition Information:Yield: 20 Serving Size: 1 stick
Amount Per Serving: Calories: 75Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 140mgCarbohydrates: 14gFiber: 0gSugar: 3gProtein: 2g