If you've ever wished pancakes were faster (and a little more fun), this sheet pan version is the answer. One batter, one pan, and four different flavors baked all at once-perfect for those times when you need breakfast for more than two! You can give everyone their favorite without standing at the stove.
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MARY'S TWO CENTS
These sheet pan pancakes fall into the Frugal category. You might be able to lower the serving price by making your pancake batter from scratch. We used a packaged pancake mix for keeping it simple.
INGREDIENTS
See the recipe card for quantities and measurements.
INSTRUCTIONS FOR sheet Pan pancakes
- Preheat the oven to 350°F and grease a 12×17-inch sheet pan with nonstick spray butter.
- Prepare pancake batter according to package directions. Let sit for 10 mins.
- Slice the strawberries and bananas. Chop the pecans.
- Pour the pancake batter into the sheet pan. Spread evenly.
- Arrange toppings on each quarter of the batter.
- Bake at 350°F for 20-25 minutes.
CHANGE IT UP
- Make your own pancakes batter using your favorite recipe.
- Add blueberries or raspberries for a classic pancake option.
- Try a cinnamon sugar section for a simple, cozy flavor.
- Swirl in Nutella or peanut butter before baking for a more indulgent version.
STORAGE
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Freeze individual squares for up to 2 months.
Top tipS
Keep toppings fairly light so they don't weigh down the batter. Slice fruit thinly so it softens evenly in the oven. For crisp edges, bake in a well-preheated oven and don't under bake.
FAQs
Yes, bake and cool completely, then refrigerate. Reheat before serving.
Over mixing is usually the cause-mix just until combined.
Yes, but adjust bake time. A smaller pan will result in thicker pancakes and require longer baking.
Looking for other recipes like this? Try these sweet breakfast treats!
Equipment
- Sheet pan
- Mixing Bowl
- Spatula
- Whisk
Ingredients
- 1 package pancake mix
- ½ cup
chocolate chips
- 1 cup
strawberries ,
sliced - 1 banana
- ¼ pecans, chopped
- 1 tablespoon sugar
- ½ cup honey
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 350°F and prepare a 12×17-inch sheet pan with butter.
- Prepare the pancake batter according to the package directions. Set aside.
- Pour the batter into the pan and spread it evenly.
- Divide the surface into four sections and add your toppings. Press them lightly into the batter so they stay in place as it bakes.
- Sprinkle cinnamon to a quarter section before topping with banana slices.
- Sprinkle brown sugar on another quarter section before adding chopped pecans.
- Add the sliced strawberries on another quarter section and the chocolate chips on the last section.
- Sprinkle the tablespoon of sugar lightly over the top, especially over fruit and nuts.
- Bake for 20-25 minutes, until the pancake is set, lightly golden, and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes, then slice into squares and serve warm with honey or maple syrup.
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