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
- Bananas
- Apples
- 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:
- Nutella
- 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!
Sheet Pan Pancakes with Berries
Sheet pan pancakes are a quick and easy breakfast. Serve for a party or make a batch to meal prep for the week.
Ingredients
- 3 cups Bisquick pancake mix
- 2 cups water
- 1 cup frozen berry mix (I like using a mix of blueberries, strawberries and raspberries)
Instructions
- 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 stickAmount Per Serving: Calories: 75Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 140mgCarbohydrates: 14gFiber: 0gSugar: 3gProtein: 2g
Nithya
Hi Ali,
Thank you so much for the kind mention. Really humbled to have been included.
Jenna
Can you use any pancake mix with same amount of water? Or does it have to buisquick?
Ali
Yes you can! I'd follow the water recommendation on the pancake mix you use.