Sheet pan pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can be easily customized with your favorite fruit, butter, syrup, or other pancake toppings.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 pancake servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.

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  • Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.

  • Bake in the preheated oven until golden brown, 15 to 18 minutes.

  • Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.

Nutrition Facts

292 calories; protein 11.1g; carbohydrates 51g; fat 5g; cholesterol 99.5mg; sodium 1223mg. Full Nutrition
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Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/17/2020
I don’t think it had enough cinnamon and vanilla. Next time I make it I will add more of both and some chopped walnuts. Quick easy recipe for breakfast or an easy dinner. We do breakfast for dinner at least once a month. Read More
Rating: 5 stars
09/26/2020
So good and easy to make. I will be making these again soon. Read More
Rating: 5 stars
10/09/2020
Easy and delicious on a weekday morning! Added a bit more vanilla. Read More
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