How to Make the Perfect 15 Minute Sheet Pan Pancakes
American · Easy · 15 min · 6 servings
These 15 minute sheet pan pancakes let you skip flipping and serve a crowd all at once making breakfast incredibly quick and easy. A single sheet pan delivers fluffy golden pancakes for the whole family in record time.
Why this recipe works
This 15 Minute Sheet Pan Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 2 cups pancake mix
- 1.5 cups milk
- 2 large eggs
- 3 tbsp melted butter plus more for pan
- 1 cup mixed toppings blueberries chocolate chips or sliced strawberries
Step by step instructions
Step 1: Preheat and Grease the Pan
Preheat your oven to 425 degrees F and grease a rimmed 18x13 inch sheet pan generously with melted butter making sure to coat the sides and corners. This prevents sticking and creates a lightly crisp bottom on the pancake.
Step 2: Mix the Batter
In a large bowl whisk together the pancake mix milk eggs and melted butter until just combined with a few small lumps remaining. Do not overmix as this will make the pancakes tough and dense rather than fluffy and light.
Step 3: Bake and Serve
Pour the batter evenly onto the prepared sheet pan and scatter your chosen toppings across the surface. Bake for 8 to 10 minutes until the pancake is puffed set in the center and lightly golden on top. Slice into squares and serve with maple syrup.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pancake mix → homemade batter using 2 cups flour 2 tsp baking powder 1 tbsp sugar and a pinch of salt
- milk → oat milk or almond milk for a dairy free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a pan without a rim which causes the batter to overflow in the oven creating a mess
- Overbaking the pancake past 10 minutes which makes it dry and chewy instead of soft and fluffy
Nutrition facts
Per serving: 290 calories, 8g protein, 44g carbs, 9g fat, 1g fiber.
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