Sheet Pan Pancakes are a quick way to make fluffy pancakes for the whole family without standing over the stove flipping batches. This version starts with lemon cake mix and has four sections topped with blueberries, strawberries, poppy seeds, and raspberry jam.
I love sheet pan pancakes when I’m making breakfast for a crowd because everything cooks at the same time. Everyone can grab their favorite flavor, and breakfast is on the table in about 20 minutes.
Why I Love Sheet Pan Pancakes
About the Ingredients ⭐
- Lemon Cake Mix & Flour – Create the easy pancake base with a light lemon flavor.
- Eggs, Milk & Vegetable Oil – Add moisture and help create soft, fluffy pancakes.
- Strawberries & Blueberries – Fresh fruit for two sections of the sheet pan.
- Poppy Seeds – Add a little texture and pair well with the lemon flavor.
- Raspberry Jam – Creates a sweet raspberry section without needing fresh raspberries.
Be sure to check out the full recipe and ingredient list below
How to Make Sheet Pan Pancakes
Make the Batter: Preheat the oven to 425°F. Mix the lemon cake mix, flour, eggs, milk, and vegetable oil until smooth.
Pour into the Pan: Spray a baking sheet with nonstick cooking spray and spread the batter evenly over the pan.
Add the Flavors: Add blueberries to one corner and strawberries to another. Sprinkle poppy seeds over the third section and gently swirl them into the batter. Dollop raspberry jam over the final section and swirl it in.
Bake: Bake for 15 minutes, or until the pancakes are golden and cooked through. Cut into squares and serve with butter and warm maple syrup
Tips I Found Helpful 💙
- Mix just until smooth – Avoid overmixing the batter.
- Spread the batter evenly – This helps the pancakes bake at the same rate across the pan.
- Keep the toppings separated – Divide the pan into four sections so each flavor stays distinct.
- Watch near the end – Ovens vary, so start checking around 15 minutes for a lightly golden top.
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Sheet Pan Pancakes
Easy Sheet Pan Pancakes are fluffy lemon pancakes baked all at once with four fun flavors for an easy family breakfast.
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.
Notes
Customize each section with your favorite fruit, jam, or other pancake toppings. Avoid adding too many toppings so the pancakes bake evenly.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 309Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 35mgSodium: 353mgCarbohydrates: 54gFiber: 2gSugar: 26gProtein: 5g
