Get rid of turnover single pancake and meet the breakfast convenience of all times. This recipe for sheet pan pancakes from mix is a game-changer for busy mornings, family brunches, or any time you crave fluffy pancakes without the fuss. It’s the perfect way to feed a crowd and get a hot, satisfying breakfast on the table quickly.
The advantage of using the oven to make pancakes is that it reduces the mess, saves time spent in front of a stove and every person sits around the table to enjoy a meal. Going with your favorite boxed pancake mix saves even more time. It contains a hint of taste of the traditional pancakes with very little work, so you will have a hot, tasty and fancy breakfast without letting anybody suspect that it was very easy.
Why You’ll Love This Recipe
This is the fastest and easiest method of preparing a large amount of pancakes. The mixture of the batter is beaten within a few minutes, spread on one pan, and baked in the golden color. It’s an affordable meal that’s easily customizable with everyone’s favorite toppings.
These oven-baked pancakes are also perfect for meal prep. They re-heat superbly, and are thus a wonderful choice in a hectic weekday. Soyabella can make a difference to your morning with a deliciously positive breakfast that makes your morning easier and yet gives that delicious but homemade taste. This sheet pan pancakes from mix recipe will become a new favorite.
Recipe Ingredients
All you need to make some is a few small ingredients. The recipe is meant to be adaptable and you can use any job favorite brand pancakes mix and milk you don t have in your white water bottle.
- Pancake Mix: 3 cups
- Milk: 2 cups
- Large Eggs: 2
- Melted Butter or Oil: 2 Tablespoons
- Vanilla Extract: 1 teaspoon (optional)
- Your Favorite Toppings: As desired
Time & Servings
| Task | Time |
|---|---|
| Preparation Time: | 5 minutes |
| Cooking Time: | 15 minutes |
| Total Time: | 20 minutes |
| Servings: | 12 squares |
How to Make Sheet Pan Pancakes from Mix
With the help of the tips given below, you will have perfectly fluffy and delicious pancakes baked in an oven. However remember to begin with an oven in the right preheated conditions.
- Preheat your oven to 425°F (220°C).
- Using a rimmed 13×18-inch baking sheet, coat with a non-stick cooking spray or butter. To facilitate cleaning of the pan, it is possible to line the pan with parchment paper then grease the parchment paper.
- Add the pancake mix, milk and eggs in a large bowl.
- Whisk the ingredients until they are just combined. Do not mix too much; small lumps in the batter will do just fine and will help them to be fluffy.
- Pour the batter onto the prepared sheet pan.
- Place the batter on the pan with the spatula in an even way.
- Top the batter in an even layer with your choice of toppings: chocolate chips or fresh berries. Make sections on different toppings to satisfy all.
- Bake in the oven 12-15 minutes, or till their borders turn golden brown and a toothpick put in the center of the cake comes out clean.
- Allow the pancake to cool in the pan a few minutes and cut it.
- Thinly slice with knife or pizza cutter into squares and serve with butter and maple syrup.
Tips & Tricks
Making sheet pan pancakes from mix is incredibly straightforward, but these tips will help you achieve perfect results every time.
Do Not Overmix: Mix the batter only until the ingredients are barely mixed, to have light and tender pancakes. Gluten can result in tough rubber, rather than fluffy, pancakes by overmixing.
Generously grease the Pan Well: To make sure your sheet pan is completely covered with butter or cooking spray. This is important to ensure the pancake does not stick and that serves are also easier. There is also the great alternative of using parchment paper to be sure of release and the easy cleanup.
Spread Batter even: The pancake batter should be evenly spread using an offset spatula or the back of a spoon. This enables the pancake to cook even at the edges to the middle to avoid having dry or undercooked parts.
Don’t Overbake: Keep a close eye on the pancakes as they bake. They are ready when the top is lightly golden and the center set. Overbaking can dry them out, so it’s best to check for doneness on the earlier side of the recommended cooking time.
Conclusion
Making delicious, fluffy sheet pan pancakes from mix is truly that simple. It is simple yet effective to make a favorite breakfast staple, the family-favorite breakfast classic, without making each pancake, one by one. You can now have a warm, personalised breakfast on one plate.
We would like you to test this recipe and feel how it changes your breakfast habits. Feel free to get creative with the toppings! Let us know how it turned out in the comments below, and don’t forget to share this easy recipe with your friends and family.
Frequently Asked Questions (FAQ)
Can I prepare the batter ahead of time?
The batter should not be much in advance, because leavening agents in the mixture will evaporate. To have the fluffiest results, blend the batter at the time of baking.
What is the best way to refrigerate and reheat leftover sheet pan pancakes?
Combining pancakes is best by storing them in an airtight container stored in the refrigerator at least within 3 days. To freeze, place in a single layer separated by sheets of parchment paper in a freezer-safe bag and freeze up to 3 months. Microwave/toast up the squares one by one until they are warm.
What size sheet pan is best for this recipe?
The ideal size of a standard half sheet pan that is 13×18 inches is okay to use in the recipe. By taking this size, the pancakes will be evenly culinary and with the right thickness.
Ingredients
-
Pancake Mix: 3 cups
-
Milk: 2 cups
-
Large Eggs: 2
-
Melted Butter or Oil: 2 Tablespoons
-
Vanilla Extract: 1 teaspoon (optional)
-
Your Favorite Toppings: As desired
Instructions
-
Preheat your oven to 425°F (220°C).
-
Using a rimmed 13x18-inch baking sheet, coat with a non-stick cooking spray or butter. To facilitate cleaning of the pan, it is possible to line the pan with parchment paper then grease the parchment paper.
-
Add the pancake mix, milk and eggs in a large bowl.
-
Whisk the ingredients until they are just combined. Do not mix too much; small lumps in the batter will do just fine and will help them to be fluffy.
-
Pour the batter onto the prepared sheet pan.
-
Place the batter on the pan with the spatula in an even way.
-
Top the batter in an even layer with your choice of toppings: chocolate chips or fresh berries. Make sections on different toppings to satisfy all.
-
Bake in the oven 12-15 minutes, or till their borders turn golden brown and a toothpick put in the center of the cake comes out clean.
-
Allow the pancake to cool in the pan a few minutes and cut it.
-
Thinly slice with knife or pizza cutter into squares and serve with butter and maple syrup.
Notes
Do Not Overmix: Mix the batter only until the ingredients are barely mixed, to have light and tender pancakes. Gluten can result in tough rubber, rather than fluffy, pancakes by overmixing.
Generously grease the Pan Well: To make sure your sheet pan is completely covered with butter or cooking spray. This is important to ensure the pancake does not stick and that serves are also easier. There is also the great alternative of using parchment paper to be sure of release and the easy cleanup.
Spread Batter even: The pancake batter should be evenly spread using an offset spatula or the back of a spoon. This enables the pancake to cook even at the edges to the middle to avoid having dry or undercooked parts.
Don't Overbake: Keep a close eye on the pancakes as they bake. They are ready when the top is lightly golden and the center set. Overbaking can dry them out, so it's best to check for doneness on the earlier side of the recommended cooking time.