Go Back
+ servings
overhead shot of sheet pan pancakes in a baking pan
Print

Sheet Pan Pancakes

Top these delicious pancakes with maple syrup, butter, whipped cream, and fresh fruits and berries for a really over-the-top special breakfast.
Course Breakfast
Cuisine American
Keyword Sheet Pan Pancakes Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 22
Calories 101kcal

Ingredients

  • 3 1/4 cup your favorite pancake mix
  • 3 cup milk
  • 3 eggs slightly beaten
  • 4 tbsp sugar
  • 2 tsp vanilla extract
  • 3 tbsp butter melted
  • 8-10 fresh strawberries sliced
  • 1 1/2 cup fresh blueberries

Instructions

  • Preheat oven to 425 degrees.
  • Line a standard 13 x 18 baking sheet or cookie sheet with parchment paper or aluminum foil. Lightly spray the lined baking sheet.
  • Rinse the fresh fruit and pat dry. Set the fruit aside.
  • In a large mixing bowl whisk together the pancake mix, milk, slightly beaten eggs, vanilla extract, melted butter, and sugar. Mix until the batter is smooth.
  • Pour the batter into the lined and lightly sprayed baking sheet.
  • Evenly sprinkle the berries on top of the batter.
  • Bake for 15 minutes or until the top is lightly golden.
  • Serve while warm. Top of baked pancakes with you favorite pancake toppings.

Nutrition

Calories: 101kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 134mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg