In our home, weekends = pancakes (and sometimes week days, too)! I love pancakes (and french toast, and waffles…) but I really don’t like standing at the stove first thing in the morning. I also appreciate uniformity in my pancakes, which takes more patience than I possess. So, if you’re at all like me (love pancakes + impatient) then you’ll love sheet pan pancakes!
This isn’t so much of a recipe as it is instructions on how to not stand at the stove and flip pancakes. But let me tell you that this has been a game changer for me! I use this all “recipe” ALL the time, and especially when I’m having guests over for breakfast. It allows me to cook breakfast while cleaning up, doing dishes, making/drinking coffee, etc.
- Sheet pan (13×9)
- 2 cups pancake mix, prepared according to the mix instructions (I used Trader Joe’s Gluten Free Pumpkin Pancake mix, but any mix will work!)
- 2 tablespoons oil
- Aluminum foil
- Optional toppings: berries, chocolate chips, nuts, etc.
Preheat oven to 425. Prepare pancake mix according to mix instructions. I prepared two cups worth of mix for my sheet pan. Allow the mix to sit for a few minutes.
Line your sheet pan with aluminum foil. Brush or spray oil onto the foil, coating evenly. Pour the pancake batter onto the sheet pan and spread until even. Add toppings if desired.
Bake for about 14-18 minutes. You’ll notice that the edges of the pancake will start turning golden and if you insert a toothpick it should come out clean.
Allow to cool slightly and then cut into squares and enjoy!
And literally, that’s IT! My go-to flavor combo for this recipe is banana and blueberries and Finn loves his chocolate chips. Hope this is a time saver for you, mama.