Sheet Pan Pancakes Recipe
These simple sheet pan pancakes are quick, easy, and perfect for feeding a crowd. Just add your favorite toppings and enjoy!
Servings: 8
Ingredients
- cooking spray
- 3 cups baking mix, such as Bisquick®
- 2 cups buttermilk
- 4 large eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch salt
Instructions
- Preheat the oven to 350°F. Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper and lightly grease with cooking spray.
- In a large bowl, combine baking mix, buttermilk, eggs, sugar, vanilla, cinnamon, and salt until just combined. Let set for 5 minutes.
- Pour onto prepared baking pan and bake for 14-18 minutes or until lightly golden brown.
- Remove from oven and remove the pancakes on the parchment paper to cut and serve as desired.
Video
Notes
STORE leftovers in an airtight container in the fridge for 2-3 days.
FREEZE. Place the cooled pancake squares in a freezer bag, separating the layers with parchment or wax paper. The pancakes will last for up to 3 months.
To reheat. Place the desired number of pancake squares on a sheet pan and cover with foil. Reheat in a 350°F oven. You can also use the microwave.
Nutrition
Calories: 287kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 669mg | Potassium: 186mg | Fiber: 1g | Sugar: 15g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 163mg | Iron: 2mg