Sheet Pan Pancakes from Mix
Easy sheet pan pancakes made from pancake mix are the ultimate breakfast shortcut. Fluffy, golden, and piping hot in under 15 minutes with no flipping required! You can mix and match your favorite pancake toppings for endless varieties. This is a perfect breakfast recipe for feeding a crowd.
We love pancakes here and the buttery, griddled edges of classic buttermilk pancakes are my favorite part.
But are they worth standing at the griddle doing all the flipping when you're hosting loved ones for a special brunch? Nope.
Or how about a busy school morning when you just need a freezer-friendly grab-and-go breakfast you can quickly reheat in the microwave?
These easy sheet pan pancakes scratch that delicious pancake craving with a fraction of the work and they are the perfect solution for both hosting and busy mornings.
Slicing up these pancakes squares takes minutes and you'll have them ready for adding to a breakfast buffet or freezer storage bag before you know it!
Why This is the Best Recipe
- No Flipping Required!: If you love pancakes but you don't love standing at the griddle doing all the flipping, this recipe is for you. Serve them up family-style in minutes and everyone can enjoy breakfast together.
- Easy Meal Prep: You can bake the pancakes in advance and warm them in the microwave for busy school mornings. They are freezer-friendly, too.
- Customizable Flavors: You can make several different flavors just by dropping ingredients into the quadrants of the sheet pan. Someone wants chocolate chip while another wants blueberries? No problem!
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Ingredients
This simple breakfast has such a quick and easy shopping list:
- Buttermilk Pancake Mix: I used the Trader Joe's baking mix for this and it worked perfectly!
- Milk
- Eggs
- Butter
Homemade Pancake Mix
If you don't have a box of prepared pancake baking mix, it just takes a minute to mix up your own!
Whisk together:
- 2 3/4 cups flour
- 3 tablespoons sugar
- 2 3/4 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
This homemade pancake mix makes 3 cups of mix for using in the sheet pan pancakes recipe card below.
It can be stored in an airtight container in your pantry for up to 6 months if you want to have a buttermilk pancake mix ready to grab for an easy breakfast.
Prepare the Pancake Batter
In a large mixing bowl, whisk together the milk and eggs.
Add the pancake mix and stir until just combined.
Melt the butter and use a pastry brush to spread it evenly over the surface of a large rimmed baking sheet.
Pour the batter onto the sheet and spread into an even layer.
If you're making blueberry pancakes, chocolate chip pancakes, or any other flavor with a solid ingredient, drop them over the top of the pancake. They'll settle into place as the pancakes bake.
This is the perfect way to make a few different flavors at one time.
Baking Instructions
Preheat the oven to 425°F.
Bake the pancakes for 12 - 14 minutes or until golden brown and fluffy. Let them cool slightly before cutting into squares with a pizza wheel.
You can sprinkle powdered sugar over the top just before serving as desired.
Make Ahead Tips
You can store leftover pancakes in the fridge for up to 4 days. I like to layer them between waxed paper so they don't stick together.
Reheat them in the microwave and they're ready to serve.
Youcan also freeze the pancakes for up to 2 months. I love to reheat them in the toaster for slightly crisped edges but they work great in the microwave, too.
Pancake Toppings and Flavors
There are so many ways to play with this basic recipe and create new pancake flavors by changing up the mix-ins and toppings:
- Serve with Classic Maple Syrup or upgrade to this easy Maple Glaze
- Add Chopped Fresh Strawberries or a Swirl of Strawberry Jam
- Fresh Blueberries and/or Blueberry Preserves
- Fresh Blackberries and/or Blackberry Jam
- Chocolate Chip Pancakes
- Banana Nut: Add mashed banana and chopped pecans or walnuts for crunch.
- Diced Apples, a Pinch of Brown Sugar, and a Dash of Cinnamon
Serving Suggestions
I made a batch of these sheet pan pancakes for my daughter to enjoy as a busy school morning treat during her first week back to school.
It was so easy I plan to serve them again as an easy Christmas morning breakfast with either peppered bacon or breakfast sausage.
For more protein, you could also add a side of scrambled eggs or a protein smoothie if you're on the run!
If you're hosting a big event, this is definitely a fantastic breakfast recipe for feeding a crowd!
More Freezer-Friendly Breakfast Recipes
Looking for more make-ahead freezer-friendly breakfast ideas? Here are some of my most popular recipes:
📖 Recipe
Sheet Pan Pancakes from Mix
Ingredients
For the Pancake Base:
- 3 cups buttermilk pancake mix like Trader Joe's, see notes
- 2 cups milk
- 2 eggs
- 1/4 cup butter melted
Instructions Start Cooking
- Preheat the oven to 425°F.
- Crack the eggs into a large mixing bowl. Pour in the milk and whisk them together. Add the pancake mix and whisk it together. Set the bowl aside while you prepare the baking pan.
- Pour the melted butter over a large rimmed baking sheet and use a pastry brush to spread it evenly over the surface.
- Pour the pancake batter over the baking sheet and spread it into an even layer. Sprinkle your toppings of choice over the top.
- Bake the pancake for 12 - 14 minutes or until the surface is golden brown and the pancake is nice and fluffy. Use a pizza wheel to cut into squares and serve.
Recipe Notes
DIY Pancake Mix:
If you don't have prepared pancake mix from the store, you can whisk together the following ingredients for use in this recipe:- 2 3/4 cups flour
- 3 tablespoons sugar
- 2 3/4 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
Optional Pancake Flavors:
You can flavor your sheet pan pancake with dozens of different toppings, but here are a few ideas to get you started:- Orange Blueberry Pancakes: Add fresh orange zest to the batter and then drop 1 cup of fresh blueberries over the top once you spread it on the pan.
- Apple Cinnamon Pancakes: Add 1 cup peeled, diced apples, 1 tablespoon brown sugar, and 1 teaspoon ground cinnamon to the batter.
- Chocolate Chip Pancakes: Add 1/4 teaspoon almond extract to the batter and then drop 1 cup chocolate chips over the pancake once you've spread the batter on the pan.
- Lemon Poppy Seed Pancakes: Add 1 tablespoon fresh lemon zest and 1 tablespoon poppy seeds to the batter.
- Banana Nut Pancakes: Add 1 cup mashed bananas and 1/2 cup chopped walnuts or pecans to the batter.
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