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Sheet pan pancakes

Sheet pan pancakes are an easy and delicious breakfast perfect for feeding alot of people without any fuss.
Print Recipe
CourseBreakfast
CuisineAmerican
Keyword30 minute, breakfast
Prep Time5 minutes
Cook Time16 minutes
Calories171kcal

Ingredients

  • 1 box of your favorite pancake mix or try my Pumpkin Pancakes!
  • **plus ingredients listed on the box for ours we used butter, egg or egg substitute such as aquafaba, and milk.
  • About 2 cups of fresh or frozen berries
  • Optional toppings:
  • White and dark chocolate
  • Shredded coconut
  • Pure maple syrup
  • Raw honey
  • Fresh berries and fruit
  • Pumpkin Pancake Recipe to try

Instructions

  • Line a large baking sheet (half sheet size) with parchment paper. This is extremely helpful for lifting the pancakes out and avoiding sticking to the pan, it is also faster than greasing and flouring.
  • Preheat the oven to 425 degrees
  • Mix the pancake batter according to package instruction, make the entire 15oz (ish) box.
  • Pour the batter over the parchment paper.
  • Top with berries.
  • Bake for about 15 to 18 minutes or until golden on top.

Notes

These also freeze nicely so you can plan to make ahead,
cut and then enjoy on mornings when you need something really quickly. They could be
reheated in the microwave, a non stick pan or
the toaster depending on the toppings

Nutrition

Calories: 171kcal | Carbohydrates: 43g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 230mg | Fiber: 7g | Sugar: 29g | Vitamin A: 162IU | Vitamin C: 29mg | Calcium: 20mg | Iron: 1mg