Easy Sheet Pan Pancakes Recipe Made With Box Mix
If you love fluffy pancakes but not the fuss of flipping them on a hot griddle while everyone else eats, this sheet pan pancake recipe is about to be your new busy-morning game changer. It uses a simple box of pancake mix, minimal ingredients, and zero babysitting, just pour the pancake batter into a baking sheet, bake until golden brown, and slice into individual pancakes. It’s truly the easiest way to get a delicious breakfast on the table for the whole family.
Equipment
- sheet pan
Ingredients
- 1 box protein pancake mix your favorite pancake mix
- 1 scoop vanilla protein powder optional
- ingredients needed to prepare your box mix mine needed water but yours may need milk, eggs, butter, etc.
- 2 teaspoon cinnamon optional
- Optional add-ins: leftover cranberry sauce, berries, chocolate chips, nuts, peanut butter
Instructions
- Preheat your oven. Preheat to 425°F. Meanwhile, place your baking sheet or sheet tray on the center rack so it warms slightly.
- Grease the pan. Add melted butter or cooking spray. My favorite trick: place a pat of butter directly on the pan and let it melt in the oven for 1 to 2 minutes, then swirl to coat for an even layer.
- Mix the batter. In a large bowl or large mixing bowl, prepare your pancake batter according to box instructions. Most pancake mixes need just water, but follow yours! Stir in vanilla extract, lemon zest, or a splash of lemon juice if you want a bright flavor.
- Add extras. Fold in cinnamon and any add-ins you like: chocolate chips, nuts, fresh fruit, leftover cranberry sauce, etc.
- Pour & bake. Pour batter onto the prepared baking sheet and spread into an even layer. Bake for 12 to 14 minutes or until golden brown and fluffy.
- Slice & serve. Cut into squares like a giant pancake and serve with warm maple syrup, peanut butter, fresh fruit, coconut flakes, or your favorite pancake toppings.
Notes
Tips & Tricks
- For the fluffiest pancakes, bring your wet ingredients (like milk or melted butter) to room temperature.
- Want a lemon poppyseed vibe? Add lemon zest + lemon juice + 1 tablespoon poppyseeds.
- For extra height, whisk in ½ teaspoon baking powder to the mix.
- If serving a crowd, set up a toppings bar so everyone can add their own toppings.
Storage
- Fridge: Store individual pancakes in an airtight container for 3 to 4 days.
- Freezer: Freeze slices in a freezer bag with parchment paper between layers.
- Reheat: Microwave for 20 to 30 seconds or warm in a toaster oven for fresh pancakes anytime.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!