Make pancakes the easy way: on a sheet pan! You can have multiple toppings going at once and don’t have to spend your morning at the stove.Jump to Recipe
For “Big Breakfast Sunday” we often make pancakes or waffles or homemade cinnamon rolls. One weekend, though, we all seemed to want a different type of pancake. So, instead of a traditional pancake, I decided to have a try at sheet pan pancakes.
I’ve seen videos on social media of people using a similar concept for things such as cakes and desserts and sometimes pancakes and decided to give it a go.
For the base pancake batter, I went with my tried and true pancake recipe. In other words, the one from the back of the Bisquick box! Everyone in my family likes those and it’s so easy.
Then, we decided which toppings we wanted to try. Both boys and I wanted the berry and chocolate chip banana, but Justin wanted walnuts on his.
In the end, this was quicker and easier overall than making traditional pancakes. And I didn’t have to stand at the stovetop the whole time and end up eating after everyone else as I made batch after batch of pancakes.
Step by Step
Preheat the oven to 425F. Grease a 9×13 rimmed baking sheet.
Use an electric mixer to combine the Bisquick, milk, eggs, and vanilla to make the pancake batter.
Pour the pancake batter into the pan, spreading it out to an even layer.
Add your pancake toppings to each section. You can make as many sections of toppings as you have room for. We went with three different types but you could easily add more as needed.
Bake for about 12-15 minutes, until the pancake is cooked through and a toothpick comes out clean. Slice and serve. We poured maple syrup over ours. If you are making berry pancakes, you could also try strawberry syrup.
We placed leftover sheet pan pancakes in the refrigerator. The toaster oven worked perfectly to reheat the next morning. They can be stored for up to 2-3 days in the refrigerator.
Originally Published On: March 1, 2021
Sheet Pan Pancakes
- 2 cups bisquick
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- Pancake toppings (see notes)
- Preheat the oven to 425F
- Grease a 9×13 rimmed baking sheet
- Use an electric mixer to combine the bisquick, milk, eggs, and vanilla to make pancake batter
- Pour the pancake batter into the pan, spreading it out to an even layer
- Add your pancake toppings to each section
- Bake for about 12-15 minutes, until the pancake is cooked through and a toothpick comes out clean
- Slice into about 12 pieces and serve warm with syrup
- Chocolate chips
- Dried fruit
- Brown Sugar and Cinnamon
- Blueberries and Lemon Zest
- Peanut Butter and Jelly
- Bananas and Chocolate Chips
- Cream Cheese and Jam
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Sheet Pan Pancakes FAQs
Bisquick is a premixed baking mix that contains flour plus shortening, baking powder, salt, and sugar. It is used as a quick way to make batters and doughs since it already has some of the necessary ingredients.
Yes! I’ve done this a few times before. Make the pancake batter (without adding your toppings) and place it in an airtight container or ziptop storage bag and refrigerate. It will keep for up to 4 days.
The answer will depend on what you add as your toppings. For the three combinations we tried, we all used Pure Maple Syrup. We haven’t purchased “fake” syrup in many years.
You can find Bisquick near the baking supplies in the grocery store. It’s usually near the flours and sugars.