Fluffy Sheet Pan Pancakes From A Mix Recipes

SHEET PAN PANCAKES

Steps:

• Preheat your oven to 400 degrees. Lightly grease a half sheet pan (12 x 17).
• Combine flour, sugar, salt, baking powder and soda in a large bowl. Stir to combine.
• Melt your butter and set aside. Combine 4 eggs with the buttermilk and vanilla in a large measuring cup or small bowl and whisk to combine.
• Pour the melted butter and buttermilk mixture into the dry ingredients and gently fold together until no more flour streaks are in the batter.
• Pour onto the prepared sheet pan and top with mix-ins if desired.
• Bake for 12 minutes or until the top springs back when lightly touched.
• Serve immediately with desired toppings!
• If you've tried this recipe, come back and let us know in the comments or ratings!

SHEET PAN PANCAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
• Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes. Pour into the prepared sheet pan. Top with strawberries and blueberries.
• Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.

FLUFFY SHEET PAN PANCAKES FROM A MIX

Steps:

• Preheat oven to 425 degrees and spray a sheet pan generously with non-stick spray. Set aside.
• In a medium bowl combine the pancake mix and sugar, whisk until the ingredients are incorporated with only a few small lumps. In another bowl combine the eggs, vegetable oil, vanilla extract, milk and buttermilk. Whisk the wet ingredients until everything is nicely combined. Pour the wet ingredients into the dry ingredients. Mix until all of the dry ingredients are wet but do not over mix. If a few flecks of dry ingredients remain that is alright.
• Pour batter into prepared sheet pan and spread out into an even layer.
• Bake for 14-16 minutes or until the pancake is golden brown and a toothpick inserted in the center comes out clean.
• Cut your sheet pan pancakes into squares and serve with toppings, like butter and maple syrup.
• Sheet pan pancakes leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

SHEET PAN PANCAKES

Steps:

• Preheat the oven to 425°F. Lightly grease a ½ size sheet pan. Set aside.
• To a large mixing bowl, combine pancake mix, eggs, and milk and stir just until the batter is combined. Do not over mix! The batter should be thick and not runny, with a few lumps.
• Allow the pancake batter to rest for 5 minutes.*
• Then, pour the pancake batter into the baking sheet. Smooth with the back of a wooden spoon so that the batter is distributed evenly.
• Top the batter with fruit or other desired add-ins.
• Bake uncovered for 10-15 minutes or until the center is set and springy when touched.
• When done, use a pizza cutter to slice the pancake into 10-12 pieces. Serve warm with additional fruit, butter, and syrup if desired.

SHEET PAN PANCAKES FROM MIX

Steps:

• Preheat oven to 425 degrees. Pour melted butter on baking sheet and use a pastry brush to spread all over pan; set aside.
• In a large bowl, whisk together the pancake mix, milk, and eggs until well combined. Pour the batter on to the prepared pan and spread evenly using a spatula. Add toppings to the batter and place in preheated oven on center rack.
• Bake for 12-15 minutes or until the pancakes are golden brown. Remove from oven and cut into squares. Serve with maple syrup.