Easy Sheet Pan Pancakes
Easy Sheet Pan Pancakes are made with a cake mix and 4 different flavors making it an easy no-fuss breakfast. No flipping or worrying about picky eaters. This Breakfast Pancake will wow your whole family.
I love to have a big breakfast during the holidays. Pancakes on a sheet pan are a game-changer. You will still have a light and fluffy texture without all the hassle like regular pancakes.
Great for use in a breakfast Charcuterie board like this pancake charcuterie board.
My Air Fryer Cinnamon French Toast Or Ihop Stuffed French Toast, is another great recipe on this site for breakfast.
Why Make This Pancake Breakfast?
- All Pancakes are done at the same time.
- Light and Fluffy Pancakes.
- Add many flavors.
- No Flipping the pancakes.
What Do I need:
- Sheet Pan or baking sheet
- lemon cake mix
- all-purpose flour
- eggs
- whole milk
- vegetable oil
- strawberries stemmed and halved
- blueberries
- poppy seeds
- raspberry jam
How to make Sheet Pan Pancakes:
- Preheat the oven to 425℉
- In a large bowl, combine the cake mix, flour, eggs, whole milk, and vegetable oil. Mix until smooth.
- Spray a baking sheet with non-stick cooking spray and pour the batter onto the pan evenly.
- Arrange the blueberries in one corner of the baking pan and the strawberries in another corner of the baking pan.
- Sprinkle the poppy seeds in another corner of the pan and swirl them in using a toothpick or butter knife. Dollop the raspberry jam in the last corner and swirl it in using a toothpick or a butter knife.
- Bake for 15 minutes or until golden brown. Serve with butter and warm maple syrup.
- The sheet pan pancakes can be left at room temperature for up to 2 hours.
- All toppings can be switched out with toppings of your choice such as chocolate chips, peanut butter, or your favorite fruits.
Frequently Asked Questions:
You can store the pancake squares for up to 3 days in an airtight container or for up to 3 months in the freezer by wrapping them with plastic wrap and then storing them in an airtight container.
Yes, you can substitute cake mix for regular pancake mix.
You can use powdered sugar, maple syrup, Butter, and Sugar, or even top with honey.
You cook them at 425 for 15 minutes the whole pancake breakfast should be done in 20 minutes.
Print Recipe:
Sheet Pan Pancakes
Easy Sheet Pan Pancakes are made with a cake mix and 4 different flavors making it an easy no-fuss breakfast. No flipping or worrying about picky eaters. This Breakfast Pancake will wow your whole family.
Ingredients
- 1 Boxed lemon cake mix
- ½ Cup of all purpose flour
- 2 Large eggs
- 2 ½ Cups whole milk
- ¼ Cup vegetable oil
- 1 Cup strawberries, stemmed and halved
- 1 Cup blueberries
- ½ Teaspoon poppy seeds
- 3 Tablespoons raspberry jam
Instructions
- Preheat the oven to 425℉
- In a large bowl, combine the cake mix, flour, eggs, whole milk, and vegetable oil. Mix until smooth.
- Spray a baking sheet with non-stick cooking spray and pour the batter onto the pan evenly.
- Arrange the blueberries in one corner of the baking pan and the strawberries in another corner of the baking pan.
- Sprinkle the poppy seeds in another corner of the pan and swirl them in using a toothpick or butter knife. Dollop the raspberry jam in the last corner and swirl it in using a toothpick or a butter knife.
- Bake for 15 minutes or until golden brown. Serve with butter and warm maple syrup.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 530mgCarbohydrates: 73gFiber: 2gSugar: 39gProtein: 8g
