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–+ servings
Close up of baked sheet pan pancakes with a square of strawberry topping cut out.
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5 from 4 votes

Sheet Pan Pancakes from Mix

By: Min Kwon | MJ and Hungryman
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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Equipment

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
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