These Sheet Pan Pancakes from Mix are whipped up in minutes using Bisquick pancake mix, then oven baked to perfection on a sheet pan. Just like my Ham and Egg Breakfast Casserole, these are so easy to make and great when feeding a crowd. No sitting at the stove flipping pancakes, just make and bake!
Along with this Brioche French Toast Casserole, these sheet pan pancakes are the best for serving a big breakfast or brunch. Add berries, bananas, or chocolate chips to each half or quarter and everyone can have what they love.
This recipe uses a boxed pancake mix for the perfect thick and fluffy pancakes in no time!
Why You'll Love This Recipe:
- These Pancakes are Quick and Easy. Prep these all in one bowl with minimal ingredients and use store bought mix to eliminate measuring flour, salt, baking powder and baking soda.
- Add your favorite toppings. Add strawberries, blueberries, bananas, chocolate chips, or leave them plain. You can divide each quarter of the sheet pan or half and sprinkle on your favorite pancake toppings. Try this Strawberry Compote at serving.
- Easy for Entertaining a Group. When you're having guests over, the last thing you want to do is spend time flipping pancakes and they all get cold anyways. Pull these sheet pan pancakes out the oven and they will be hot and ready to serve everyone. Kids love them!
- Great for on a budget. This recipe uses boxed pancake mix and simple pantry ingredients that won't break the bank.
Pancake Mix- A great time saver and involves less measuring. I used the Bisquick brand and I really like the results. It's a fluffy pancake that has a bit of a biscuit like inside.
Whole Milk-Adds a lot more flavor to the pancakes versus just water. The whole milk creates a nice rich taste too.
Eggs- Gives the batter structure and adds more flavor.
Vegetable Oil- Keeps the batter moist. I tested melted butter first, which tasted good, but the top of the batter cracked a bit more.
Sugar-Adds sweetness to the batter.
Toppings- Optional toppings include berries, bananas, chocolate chips, sprinkles, etc.
Equipment Needed: 13 x 18 Half Sheet Pan & Parchment Paper: You want to use a regular cookie sheet, that is 13 x 18 inches and rimmed, so the pancake batter doesn't leak over. The parchment paper helps the mix not stick to the cookie sheet, which I recommend. It makes serving a lot easier.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Feel free to substitute the whole milk with 2%. I don't recommend water or skim milk because it's really flavorless.
Love buttery pancakes? Brush a few tablespoons of melted butter half way through baking to add a little extra buttery flavor and golden appearance.
Top these fluffy sheet pan pancakes with chocolate chips, strawberries, blueberries, banana slices, or chopped nuts, like pecans or walnuts.
Pancake mixes similar to Bisquick, like Krusteaz or Jiffy Pancake mix, should be fine to substitute in this recipe.
How to Make Sheet Pan Pancakes from Mix:
Step 1: Preheat the oven to 350 degrees. Spray a half cookie sheet, 13 x 18 with cooking spray or butter to grease. Then, line it with parchment paper.
Step 2: Into a large bowl, add in bisquick pancake mix, eggs, whole milk, white sugar, vanilla extract, and vegetable oil.
Step 3: Whisk until just combined. It's ok if there are a few lumps.
Step 4: Spread the batter out over the parchment lined cookie sheet, using a spoon or spatula to spread it and cover the entire cookie sheet surface.
Step 5: Sprinkle on choice of toppings. Bake for 14-16 minutes until fully cooked.
Step 6: Cool for a few minutes. Slice into squares and enjoy while still nice and hot. Serve with butter and maple syrup.
- Use a 13 x 18 inch rimmed cookie sheet for the best results.
- Grease the cookie sheet before adding the parchment paper. This will help the parchment paper stay in place when adding the batter.
Love Pancake Recipes? Try these homemade Sweet Cream Pancakes too!
If you're only serving these pancakes, I would suggest about 5-6 people. If you are serving other dishes along with these and everyone gets just 1 square, closer to 12 people. You can always make an extra one too!
Forget those instructions and follow these instead to ensure the pancakes rise appropriately in the sheet pan. They will also have much more flavor with these additions.
The possibilities are endless. Top pancakes with fruit, like strawberries, raspberries, bananas, blueberries or try these Caramelized peaches. Add spreads, like nutella or strawberry compote with whipped cream. Nuts taste great on top of pancakes too, like wet walnuts, or cinnamon sugar glazed pecans.
Allow the pancakes to cool completely before storing in a sealed container or ziplock bags in the fridge. Eat within 2-3 days or freeze.
Yes! I suggest vacuum sealing in each individual square or serving size. Allow it to unthaw, then pop in the microwave or oven to warm.
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If you tried this Sheet Pan Pancake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print