My method for sheet pan pancakes from mix is the easiest pancake recipe you'll ever make. Only 4 ingredients, 10 minutes of prep, and NO FLIPPING!
What if I told you that this was the easiest pancake recipe you'll ever make? Using my method to make sheet pan pancakes from a mix, you'll be able to serve your entire family fresh pancakes with only 10 minutes of prep. That's right, no standing in front the stove, flipping pancakes for an hour while the rest of brunch gets cold on the table.
I love a good single serve stack of fluffy pancakes, but when it comes to cooking for a big group? Flipping 50 pancakes, especially without a large griddle, takes FOREVER. Sheet pan pancakes are a lifesaver for family brunch, but my trick for sheet pan pancakes from mix goes one step further and skips making a batter completely from scratch. All you need is your favourite mix and you're all set!
Why This Dietitian Loves This Recipe
Why should you try making sheet pan pancakes from a mix? Let me tell you.
- No flipping required. Saving time and energy with this recipe- the perfect method for making a large batch.
- Easily customizable. Add whatever mix-ins your heart desires. This is a great way to get kids involved with cooking!
- Affordable. Pancake mix is very budget-friendly, making this meal an affordable staple.
Try this recipe and I promise you'll never make pancakes the same way again.
Ingredients
- Pancake mix
- Milk or water
- Eggs
- Greek yogurt
- Toppings of choice: berries, bananas, chocolate chips, jam etc.
Instructions
Preheat the oven to 425 F and grease a 13x18" sized shallow walled baking tray, top with a layer of parchment paper and then lightly grease again * this ensurwe the batter does not stick.
In a large mixing bowl combine pancake mix, water, yogurt and eggs. Whisk together until smooth. Please note regardless of the instructions on the pancake mix box you just need to follow the instructions written HERE. This will work for all pancake mixes!
Pour the pancake batter into the greased baking tray and spread into an even layer using a spatula.
Top with desired toppings. I like to create sections of different toppings to make everyone happy.
Bake for about 15 minutes or until the top of the pancake begins to turn golden and a toothpick inserted into the center of the pancake comes out clean.
Slice into 15 equal sized pieces, top with butter and maple syrup and enjoy!
Substitutions and Variations
To make gluten-free: I have not tested this recipe using a gluten free pancake mix. If you decide to try, please let me know how they turn out!
To make dairy-free: The Greek yogurt acts as a buttermilk substitute in this recipe, I do not recommend substituting it with any non dairy yogurts at this time.
To make nut-free: Ensure your pancake mix was made in a nut free facility!
Use whatever mix-ins your heart desires! Here are some of my favorites and some ideas to get you started:
- Chocolate chips
- Banana slices
- Berries
- Swirls in jam and nut butter for a "pb & j"
- Chopped nuts
- Hemp hearts
Equipment
- Sheet pan- I recommend using a 'half-sheet'pan (13x18")
- Mixing bowls
Storage
These sheet pan pancakes will stay fresh in an airtight container in the fridge for up to 3-4 days.
To store longer, I recommend freezing the pancakes in an airtight container for up to 3 months. You can reheat them in the microwave and use the defrost setting for about 1 minute.
Top Tip
Do your best to avoid over mixing the batter. To help create light and fluffy pancakes, only mix the batter until JUST combined. It is ok if there are a few lumps!
Frequently Asked Questions
My personal favourite pancake mix is Krusteaz, however I also grew up with Pearl Milling company and also love the pancake mix they have. I find both of these options work great in this recipe and will turn out light, fluffy and full of flavour.
Yes! Regardless of what the instructions on the side of the pancake mix box say, please follow this recipe as written for best results. This will ensure the pancakes rise like a cake, when baked in the sheet pan!
Yes! With fruit and carbohydrates, these are a great option for a base of a great meal. I recommend pairing with some protein like additional Greek yogurt or egg cups for a more balanced meal.
I highly recommend using Greek yogurt or a thick yogurt in this recipe. The yogurt will act as a buttermilk substitute as well as thickener to help create light and fluffy pancakes. I have not tested any other thinner yogurt options.
It totally depends on your hunger! Personally, I eat about 2 pancakes with some additional Greke yogurt on the side depending on how I'm feeling.
More Easy Breakfast Recipes
If you loved these sheet pan pancakes from mix, try my other pancake recipes next!
PS. I love seeing my recipes in action! If you decide to make these sheet pan pancakes from mix, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Easy Sheet Pan Pancakes From A Mix
Ingredients
- 3 cups pancake mix of choice see notes below for homemade option
- 1 + ¼ cup milk or water
- 1 cup plain 2% Greek yogurt
- 2 eggs
Toppings (optional)
- Berries
- Banana
- Chocolate chips
- Jam
Instructions
- Preheat the oven to 425 F and grease a 13x18" sized shallow walled baking tray, top with a layer of parchment paper and then lightly grease again * this ensurwe the batter does not stick.
- In a large mixing bowl combine pancake mix, water, yogurt and eggs. Whisk together until smooth. Please note regardless of the instructions on the pancake mix box you just need to follow the instructions written in this recipe (this will work for all pancake mixes)!
- Pour the pancake batter into the greased baking tray and spread into an even layer using a spatula. Top with desired toppings, I like to create sections of different toppings to make everyone happy. Bake for about 15 minutes or until the top of the pancake begins to turn golden and a toothpick inserted into the center of the pancake comes out clean.
- Slice into 15 equal sized pieces, top with butter and maple syrup and enjoy!
Notes
- 3 cups of all purpose flour (or 2+¼ cup whole wheat baking flour)
- 4 tablespoon sugar
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Dania says
I just made this and it's a hit with my son, who only likes sweet breakfast options! Thanks for sharing. How long can these be stored for in the fridge/freezer?
Nicole Addison says
Hi Dania- these stay fresh in the fridge up to 6 days and in the freezer for up to 3 months!
Bre says
I didn’t have Greek yogurt but did have vanilla flavoured high protein regular, substituted it added a dash of cinnamon and these turned out amazing!! 425 for 18 minutes and they were so light and fluffy!
Rebecca Comeau says
Love this recipe, easy for feeding a large crowd, or for stocking the freezer with easy and quick breakfasts. I have found that the chocolate chip kind freezes best and love the ease of using a pancake mix. I sometimes will incorporate protein powder into the liquid to add some protein as well and it has turned out!
Ran says
Should I use Fairlife milk or almond milk ?
Nicole Addison says
Hi Ran- you can use any milk of choice!
Emma says
I seriously make these sheet pan pancakes ALL the time! They are a fantastic meal prep breakfast and I love that they have protein & carbs and are such a balanced breakfast option. I make them for my brother and switch out the toppings every time and he loves them. I truly appreciate this recipe so much!