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These quick sheet pan pancakes from mix are the perfect weekday or weekend breakfast. With simple ingredients and little hands-on time, make a whole batch of oven-baked pancakes in a fraction of the time of traditional pancakes. Plus, customize the toppings and add-ins to make your entire family happy! 

Baked sheet pan pancakes with a square of strawberry topping cut out.
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Easy Sheet Pan Pancakes

Though I really enjoy crafting homemade pancakes, and fun twists like these strawberry banana pancakes, eggless pancakes, spinach pancakes, banana oat pancakes, and so much more, there’s an undeniable convenience in using pancake mix for a time-efficient pancake breakfast.

Feed a hungry bunch on busy mornings without having to stand over a hot griddle and flip pancakes one by one. Put these right in your oven so you can hang out with the little ones or tackle other stuff while your pancakes do their thing. Easy peasy!

And feel free to go wild with this recipe—there’s no limit to how you can personalize with different toppings and add-ins. Customize sections of the pan to suit each person you’re serving, which I will tell you more about below.

Ingredients

Ingredients for sheet pan pancakes sitting on a white countertop.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Pancake mix – I love using Kodiak mix but you can absolutely use your favorite pancake mix, or homemade! Whatever mix you have in your pantry will work just fine.
  • Milk – Similarly, use the milk your family has in the fridge. Whole milk, oat milk, or almond milk–all will do.
  • Applesauce – Helps to keep the pancakes moist. Make sure to use unsweetened applesauce in this sheet pan pancakes recipe.

Step-by-Step Instructions

Ingredients of sheet pan pancakes combined in a cream bowl with a whisk.

Step 1: Preheat oven to 425°F. In a large bowl, whisk together all the ingredients.

Unbaked sheet pan pancakes in a sheet pan, one-fourth with grated carrots and chopped nuts, one-fourth with sliced strawberries, one-fourth with whole bluerries and one-fourth with sliced bananas.

Step 2: Pour batter onto the prepared sheet pan, and using a spatula, spread it evenly making sure that the batter reaches the corners of the pan. Add topping(s) of choice. Bake for 12-15 minutes. Cool slightly before cutting them into squares or rectangles.

Tips for Success

A close-up side view of a piece of pancakes with blueberry topping.

Don’t stress about following the pancake mix instructions for these sheet pancakes. This recipe is super flexible and goes well with any pancake mix.

If your favorite toppings, like juicy fresh berries, are a bit wet, give them a quick pat with a towel to remove any extra moisture before sprinkling them on the batter.

Keep an eye on the baking time. Aim for around 12-15 minutes, or just until the tops of the pancakes start getting that delicious golden brown color.

Toppings

The options are truly endless for these fluffy pancakes! I like to divide into quadrants for variety and so that there’s something for everyone in the family.

  • Fresh fruit – like bananas, blueberries, raspberries, or strawberries. Use a mix for a colorful and flavor-bursting breakfast!
  • Finely grated carrots or zucchini – a great way to add some veggies to your family’s breakfast
  • Chopped nuts – like walnuts or pecans
  • Coconut – for a yummy tropical twist
  • Chocolate chips – milk chocolate, white chocolate, or dark chocolate would all be delicious
  • Jam – like this sugar-free strawberry jam. Swirl it into the batter for delicious fruity ribbons!

Variations

  • Gluten-free – Use a gluten-free pancake mix to make this sheet pan pancake recipe gluten-free.
  • Dairy-free – Non-dairy milk and butter can be substituted to make this recipe dairy-free.

Equipment

Even though I use my sheet pans ALL the time, whether it’s roasting vegetables, or making sheet pan eggs or various baked goods, I never thought to look into a high-quality one, partly because I didn’t think it’d make that much difference.

Turns out it makes ALL the difference in the world!

These are seriously my favorite sheet pans, and I can’t live without them now! They are super durable and conduct heat efficiently and evenly.

It also doesn’t warp, unlike all the other pans I’ve tried where one side becomes raised higher than the other, resulting in uneven cooking.

Storage

Store any leftover pancakes in an airtight container in the fridge for up to 5 days.

Freeze these delicious sheet pan pancakes by letting them cool completely, and then cut into squares. Wrap each square in plastic wrap and then store in a freezer bag or container.

For a quick and delicious breakfast, simply pop a square in the microwave and serve with maple syrup.

More Easy Breakfast Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 3 votes

Sheet Pan Pancakes from Mix

These quick sheet pan pancakes from mix are made with simple ingredients and little hands-on time! Make a whole batch of oven-baked pancakes in a fraction of the time of traditional pancakes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
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Ingredients 

  • 3 cups pancake mix (390g)
  • 2 tablespoons butter, melted
  • 2 cups milk
  • 1/2 cup unsweetened applesauce (130g)
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat oven to 425°F. Grease a half sheet pan with cooking spray or line it with parchment paper to prevent sticking.
  • In a large bowl, whisk together all the ingredients.
  • Pour batter onto the prepared sheet pan, and using a spatula, spread it evenly making sure that the batter reaches the corners of the pan.
  • Add topping(s) of choice.
  • Bake for 12-15 minutes . Cool slightly before cutting them into squares or rectangles.

Notes

  • This recipe is super flexible and goes well with any pancake mix.
  • If your favorite toppings, like juicy fresh berries, are a bit wet, give them a quick pat with a towel to remove any extra moisture before sprinkling them on the batter.
  • Store any leftover pancakes in an airtight container in the fridge for up to 5 days.
  • Freeze these sheet pan pancakes by letting them cool completely, and then cut into squares. Wrap each square in plastic wrap and then store in a freezer bag or container.

Nutrition

Calories: 153kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Fiber: 1g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: -1.6mg | Calcium: 181mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 3 votes (2 ratings without comment)

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3 Comments

  1. Have you ever tried wrapping the pancakes with something other than plastic wrap, like parchment paper? Does it work as well? Thanks!