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Easy Sheet Pan Pancakes

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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.

Sheet Pan Pancakes

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.

pancakes sheet pan on a spatchula

Why Make This Pancake Breakfast?

  • All Pancakes are done at the same time.
  • Light and Fluffy Pancakes.
  • Add many flavors.
  • No Flipping the pancakes.
More Breakfast Recipes

What Do I need:

sheet pan pancakes ingredients
  • 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.

Add strawberries, jam, poppy seeds to pan.
  • Bake for 15 minutes or until golden brown. Serve with butter and warm maple syrup.
Sheetpan pancakes out of oven

Chef Tips and Tricks For Sheet Pan Pancakes:

  • 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.
breakfast pancake with syrup

Frequently Asked Questions:

How To store pancakes?

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.

Can I Use Pancake batter for this breakfast pancake recipe?

Yes, you can substitute cake mix for regular pancake mix.

What Do I top my pancakes with?

You can use powdered sugar, maple syrup, Butter, and Sugar, or even top with honey.

How long do I cook sheet pan pancakes?

You cook them at 425 for 15 minutes the whole pancake breakfast should be done in 20 minutes.

Breakfast Pancakes

Print Recipe:

Sheet Pan Pancakes

Sheet Pan Pancakes

Yield: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

  1. Preheat the oven to 425℉
  2. In a large bowl, combine the cake mix, flour, eggs, whole milk, and vegetable oil. Mix until smooth.Mix together cake mix eggs flourMix pancake batter until smooth
  3. Spray a baking sheet with non-stick cooking spray and pour the batter onto the pan evenly.Pour onto sheet pan
  4. Arrange the blueberries in one corner of the baking pan and the strawberries in another corner of the baking pan.Add strawberries, jam, poppy seeds to pan.
  5. 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.
  6. Bake for 15 minutes or until golden brown. Serve with butter and warm maple syrup.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 530mgCarbohydrates: 73gFiber: 2gSugar: 39gProtein: 8g

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