If you haven’t heard about sheet pan pancakes, you’re in for a treat. Gone are the days where you had to eat breakfast in shifts so that everyone could eat hot pancakes. This simple breakfast hack makes entertaining for a crowd a whole lot easier!
Thanks to my sister, and the magic of Pinterest, I learned about sheet cake pancakes. There are a ton of different versions out there, but I went with this buttermilk version from Practically Homemade that also uses Bisquick. In total, it took about 15 minutes to put these together plus another 15 minutes to bake. That means, breakfast for a crowd ready in 30 minutes.
If you’re hosting a morning gathering, I love the idea of mixing up a batch of these in 15 minutes and being able to serve everyone warm pancakes without having to slave over the stove all morning. I’m all for dishes that enable the host to enjoy the party, too!
You can make the pancakes and refrigerate them for up to 3 days, or store them in the freezer for up to 3 months. This is totally one of those recipes that I would make up on the weekends and then freeze for easy weekday breakfasts that require minimal effort.
Overall, this is a tried recipe I will be adding to my repertoire for future get-togethers. It is a winner all around!
Easy Sheet Pan Pancakes
These easy sheet pan pancakes from a mix are perfect for entertaining crowds!
Ingredients
Pankcake Batter
- cooking spray (I use coconut)
- 4 cups pancake mix (I use Bisquick)
- 4 eggs
- 1 cup milk
- 1 cup buttermilk
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 Tbsp vanilla extract
Optional Toppings
- maple syrup, butter, blueberries, chocolate chips, bananas, whipped cream, nutella, strawberries
Instructions
Preheat oven to 425 degrees
Generously spray a sheet pan with cooking spray (I use coconut oil spray)
In a large bowl, add 4 cups of pancake mix
Add remaining ingredients, one at a time, to pancake mix
Mix together until batter is smooth with small lumps
Pour pancake batter into greased sheet pan
Add additional toppings, if using (chocolate chips, blueberries, bananas, etc.)
Bake for 15 minutes or until golden and toothpick comes out clean.
Recipe Notes
Refrigerate up to 3 days or freeze up to 3 months.
