Preparing breakfast from pancake mix is perfect for weekday meal prep. My Kodiak pumpkin pancakes and Kodiak Cakes Pumpkin Muffins are proof of that. But, have you tried easy sheet pan pancakes from mix? This recipe is the ultimate breakfast hack! Plus, you can feed the entire family in 20 minutes!
Why You’ll Love This Recipe
- The delicious sheet pan pancakes are ready in 20 minutes using five simple ingredients!
- You can create sections so the whole family can have their own toppings, making the pancakes kid-friendly and ideal for the picky eater in your life.
- Sheet pan pancakes from mix are a great way to feed a crowd, making a bunch of pancakes in one go.
- These pancakes are perfect for meal prep, whether you keep them in the fridge to eat throughout the week or pack them into the freezer for a quick grab-and-go breakfast at another time.
- You can count on the pancakes in the oven making less mess than the traditional preparation on a hot griddle or frying pan.
What You Need to Make this Recipe
- Pancake Mix: My favorite pancake mix is Kodiak Pancake Mix, and it’s something I keep in my pantry at all times. However, you can use any boxed pancake mix like Bisquick Mix or Krusteaz Buttermilk Mix. And if you have a homemade pancake mix you love, use that and add the eggs and milk!
- Milk: Skip the recipe on the box and add 2 cups of milk to the pancake mixture. Use whatever milk you prefer; I have made this recipe with dairy milk, almond milk, and oat milk with good results.
- Eggs: Along with protein, eggs provide structure and bind the ingredients together.
- Oil: Create a silky smooth, non-stick batter by including oil. I use olive oil but melted butter works too.
- Vanilla Extract: Vanilla extract lends sweetness.
Additions and Substitutions
Customize sheet pan pancakes from mix by adding your favorite toppings, and because you can create sections, you can experiment with a few toppings at a time. Top them with fresh fruit like sliced strawberries and bananas, blueberries, or raspberries. My kids and husband love adding chocolate chips, but you can also finish them with crumbled bacon, chopped nuts, or shredded coconut.
For special occasions and holidays, use kids cookie cutters to cut the oven-baked pancakes into festive shapes. And don’t worry about the food waste. Scraps are for parents, right?
How to Make Sheet Pan Pancakes from Mix
The full recipe with measurements is in the recipe card below.
Step 1: Preheat oven to 425°F (218°C). Spray a rimmed baking sheet with nonstick cooking spray or melted butter.
Step 2: In a large bowl, whisk the pancake mix, milk, egg, oil, and vanilla extract until smooth.
Step 3: Pour pancake batter onto the prepared baking sheet and spread it in an even layer to the edges.
Step 4: Bake for 12-15 minutes until the top of the pancake is dry and the edges start to brown.
Step 5: Remove from oven and let cool for 5 minutes. Slice into squares or individual pancakes and serve warm with toppings.
Expert Tips
- Forget about the directions on the pancake mix package. Yes, you read that right! Please follow my recipe as written for the best results.
- If you use wet toppings, like sliced strawberries, blueberries, or bananas, use a towel to remove excess moisture.
- Divide the baking sheet into sections so you can try a variety of toppings so that everyone at the table is happy.
- Bake the pancakes for about 12-15 minutes or until the tops turn golden brown.
- If you have hot spots in your oven, I recommend rotating the baking sheet every 5 minutes for even cooking.
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Serving Suggestions
Sheet pan pancakes from mix are a convenient and easy way to make pancakes for a crowd. They’re typically served as a complete breakfast on their own, but you can add toppings and sides to complete the meal.
- Toppings: Butter, maple syrup, peanut butter, fig jam, Nutella, whipped cream, or a sprinkle of cinnamon and sugar.
- Meat: Sausage, Bacon, Ham
- Eggs: Scrambled Eggs, Hard Boiled Eggs
- Sides: Greek Yogurt, Fresh Fruit, Hash Browns, Home Fries
What to Do With the Leftovers
- Refrigerate – Should you have leftovers, store them in an airtight container for 2-3 days.
- Freeze – Cut the pancakes into individual servings and let them cool. Then, transfer the leftover pancakes to a freezer-safe container or freezer bag. Sheet pan pancakes from mix will freeze for three months, but I doubt you can wait that long.
- Thaw – When you’re ready to eat, remove the pancakes from the freezer and reheat them from frozen.
- Reheat – If the pancakes are frozen, pry them apart and warm them in the microwave for a quick breakfast. You can also reheat them in the oven at 350°F (176°C) for about 5 minutes.
Frequently Asked Questions
How many pancakes does 2 cups of mix make?
The number of pieces you cut from the sheet pan pancakes depends on your preference. I used Kodiak Cakes Pancake Mix, which doesn’t fluff up quite as much as other pancake mixes, so I cut them into 12 larger pieces to ensure each serving is large enough. If you end up with fluffy pancakes, you may want to cut them into smaller sections.
How long to bake sheet pan pancakes?
The baking time may vary slightly based on the thickness of the pancakes (depending on the kind of batter you use) and the oven, but oven-baked pancakes typically take around 12-15 minutes to bake at 425°F (218°C).
Why do my pancakes stick to pan?
Make sure to prepare the pan with butter or cooking spray before you pour the batter into the pan.
What size pan do I use for sheet pan pancakes?
You should use a 13×18 rimmed baking sheet that is 1 inch deep to contain the batter.
What is the best pancake mix to use?
I love the Kodiak pancake mix for added protein. However, I have made this recipe using mixes like Bisquick or Krusteaze with good results.
More Pancake Recipes:
Sheet Pan Pancakes from Mix
- 2½ cups pancake mix
- 2 cups milk
- 2 large eggs
- 1 tablespoon oil or melted butter
- 2 teaspoons vanilla extract
- Preheat oven to 425°F (218°C). Spray a rimmed baking sheet with nonstick cooking spray or melted butter.
- In a large bowl, whisk the pancake mix, milk, egg, oil, and vanilla extract until smooth.
- Pour pancake batter onto the prepared baking sheet and spread it in an even layer to the edges.
- Bake for 12-15 minutes until the top of the pancake is dry and the edges start to brown.
- Remove from oven and let cool for 5 minutes. Slice into squares or individual pancakes and serve warm with toppings.
- Forget about the directions on the pancake mix package. Yes, you read that right! Please follow my recipe as written for the best results.
- If you use wet toppings, like sliced strawberries, blueberries, or bananas, use a towel to remove excess moisture.
- Divide the baking sheet into sections so you can try a variety of toppings so that everyone at the table is happy.
- Bake the pancakes for about 12-15 minutes or until the tops turn golden brown.
- If you have hot spots in your oven, I recommend rotating the baking sheet every 5 minutes for even cooking.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Melissa Wagner
Wednesday 8th of November 2023
I've got to rave about these easy sheet pan pancakes! I'm always rushing to get breakfast on the table for my kids before school, so having a tasty pancake recipe I can throw together in just 20 minutes is amazing. These came out so fluffy and delicious, and the family loved being able to customize their own sections. I'll be making these again and again for quick and satisfying weekday breakfasts!