Sheet Pan Pancakes With Mix

One of the reasons I love these easy sheet pan pancakes with pancake mix is that they take all the work out of making breakfast for a group. Instead of standing at the stove flipping pancakes one at a time, everything bakes in a single pan, making them perfect for busy weekends, holiday mornings, or when family and friends stay over.

I’ve also found that these baked berry pancakes for a crowd work surprisingly well for meal prep. Leftovers reheat well enough in the toaster and pair perfectly with breakfast favorites a drizzle old fashioned blueberry syrup.

Why Makes Them Different💭

Made with pancake mix. Whipping up pancakes from scratch is great but it’s time-consuming when you’re feeding a crowd. This recipe takes a bit less effort by using a pancake mix.

Feeds a crowd with minimal effort. Rather than cooking pancakes in batches, the entire breakfast bakes in one pan, so everyone can eat at the same time, making it perfect for family brunches and holiday mornings.

Ingredients and Substitutions

• Pancake mix: Any of your favorite box mixes should work for the sheet pan pancakes. I would just tweak the amount of milk called for if you find the batter extra thick.
• Berries: Any and all berries can be used in the recipe, so mix and match with what you have in the fridge. You can also use frozen berries; just make sure not to overmix them, and you may need to bake the pancakes 1-2 extra minutes.
• Dairy and gluten-free: To make the pancakes allergen-friendly, make sure to use a dairy and gluten-free pancake mix and a nut-based milk.

See the recipe card for full information on ingredients and quantities.

Flavors To Try

Just like my easy Oreo pancake recipe this one is easy to customize based on your flavor preferences.

• Chocolate: Either add cocoa powder to the matter for a chocolate base or swirl in some chocolate chips or white chocolate chips for gooey bites.
• Fall flavored: Mix pumpkin spice or cinnamon into the batter and add a dollop of cream cheese frosting to maximize indulgence.
• Banana: The most popular in our house. Bake bananas into the pancake batter and then drizzle on peanut butter for the best flavor combo.

How To Make Sheet Pan Pancakes With Mix

Step 1: Mix together the pancake mix, milk, and eggs until mostly smooth.

Step 2: Pour the batter into a lined baking sheet and smooth it out.

Helpful Hints

• Don’t overmix the batter as it will lead to dense pancakes.
• Rinse your berries and then pat them dry so that no extra moisture gets into the batter.
• Look for the edges of the pancakes to turn golden; that’s how you know it’s done baking. The center should spring back up when touched.

How To Store Them

Fridge: Store leftovers in an airtight container once cooled in the refrigerator for up to 4 days.

Freeze: To freeze them, slice them into individual portions, place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container separated by pieces of parchment paper. They can be frozen for up to 3 months.

Reheat: Reheat pancake slices in the toaster, air fryer, or oven until warmed through. You can also microwave individual portions for 20–30 seconds if you’re short on time, though the pancakes will be softer.

Serving Them

The best part about sheet pan pancakes is that they work just as well for busy mornings as they do for a larger brunch.

• In the morning serve them with maple syrup, fried eggs in the air fryer, and extra fruit on the side.
• For a larger, slower brunch, pair them with my raspberry compote recipe to smear on top and a salmon frittata with gruyere cheese.

Sheet Pan Pancakes With Mix FAQs

Pin

Can I use frozen berries?

You can use frozen berries and know that there’s no need to thaw them first, but keep in mind they may release a little extra moisture as they bake. For the best results, scatter them evenly over the batter and add a few extra minutes to the baking time if needed.

How do I keep pancakes from getting soggy?

To prevent soggy pancakes, pat fresh berries dry before adding them to the batter and avoid overloading the pan with fruit. Once baked, allow the pancakes to cool slightly before storing, and reheat them in the oven, toaster oven, or air fryer rather than the microwave for the best texture.

What size baking sheet do I use?

A standard quarter-sheet pan (approximately 9×13 inches) works best for this recipe. Using a significantly larger pan can make the pancakes too thin, while a smaller pan may require additional baking time and result in a thicker pancake.

More Easy Delicious Breakfast Recipes

PinPin

Air Fryer Banana Tortilla Roll Ups

PinPin

Chocolate Chip Banana Bread No Oil [2 Bananas]

PinPin

Keto Granola Recipe

If you tried this Sheet Pan Berry Pancakes Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!