$1.00 off your next purchase!
Finally, a solution to busy weekday mornings when the kids are clamoring for pancakes but the clock says otherwise! These are made in a sheet pan right in the oven, which means very little hands-on time and the opportunity to try as many as four different pancake flavors in one batch! Whether blueberry or cinnamon swirl is the order of the day, these sheet pan pancakes are sure to please everyone.
Because you're baking these pancakes in a sheet pan, the batter and final product is on the dense side, which means it's the perfect grab-and-go breakfast for school mornings. It's also great for packing in lunchboxes!
Pressed for time? Prepare the pancake batter using 4 cups of any pancake mix of your choice combined with 2 cups milk and 4 eggs.
Freeze leftovers in a plastic bag, using parchment paper between layers. Microwave individual pancakes for a few seconds each for quick a hot breakfast or add to a lunchbox: the pancakes will thaw by lunchtime!
Need more ideas for your mix-ins? Try blackberries, raspberries, peaches, thinly sliced apples and cinnamon, sliced bananas with peanut butter swirled into the batter, lemon juice and poppyseeds, nutella, or jam. Here are some of our favorite combinations:
425 is waaay too hot. They burned to a crisp so quickly. What a joke. Thanks for wasting my morning, Nellie's
We are so sorry this recipe gave you trouble, Korie and would love to help you troubleshoot. Some reasons this may have happened could be due to the size of the pan used, the reading of your oven thermometer, oven rack positioning, or how long the pancakes baked for. We're happy to further assist if you would like to send us an email at [email protected] If not this recipe, we hope you will give some of our other recipes a try!
Misread the size of pan and baked it in a 9x13” Pyrex using almond milk. For anyone who wants to use that size bakeware, cut the recipe in half. We were literally cutting the bars in half they were so thick and dense. 😂 They tasted fine but were very heavy.
Glad you still enjoyed them, Kelly! Sometimes you just have to improvise.
24-32 servings? Seems like a typo
Hi Kate--you should be able to get 24-32 squares/servings out of this recipe depending on the size pan used and how big you want to cut the squares. We hope you enjoy!
Could I do this with 1 or 2% milk and lemon juice instead of whole milk? I don’t have buttermilk.
Great question, Katie. We haven't tried with anything less than whole milk but imagine anything lighter could result in a batter that's just a bit too thin. We welcome you to give something different a try and let us know how it comes out. (Tip: if you have any cream you might be able to fatten the milk up with to get it to mock whole milk, that could work too)
How much did you like this recipe?
Sheet Pan Egg in a Hole
Sheet Pan Brussels Sprout Bacon Egg Hash