Keep breakfast simple – and easy to customize – with this easy sheet pan pancakes recipe! It’s a great way to make pancakes for many people with minimal effort, or just meal prep for the week.
I find it a little ironic that I discover the wonder of sheet pan pancakes at a time when I’m just cooking for my family and not when hosting breakfast parties. It’s purely the result of an impulse buy at Costco. While we usually make pancakes from scratch, a large box of protein pancake mix on sale found its way into my cart. So naturally, we ate more pancakes, and I experimented with other ways to use pancake mix, like these sheet pan pancakes. This recipe was a particular favorite with the kids.
I think my family really liked the many ways to customize this recipe! At least one of the littles was always at hand to help mix, spread the batter in my jelly roll pan, and add the toppings! Instead of adding mix-ins to the batter to customize the pancakes, we agreed on a “base flavor” and then everyone got to customize a section of the pan.
Using a pancake mix as a shortcut, you don’t really have to change anything for the “base” flavor. I often throw in some extra vanilla, almond extract, or maybe cinnamon depending on my mood. But you really don’t have to. My super-scientific method involves asking the kid next to me if we should add anything and then we go from there. Just keep in mind that any added flavors should complement all potential toppings.
Let’s talk toppings for these easy sheet pan pancakes!
I mean, this is what you’re here for, right? I had to make it bold for my “scroll to the recipe” people. Don’t worry, I do that alllllll the time too. Meals don’t cook themselves and time is precious.
Toppings are open to anything you have on hand! In the pictures, we used our two favorites, berries, and chocolate chips. Half the pan was sprinkled with a frozen berry mix and the other half has dark chocolate chips. Fresh or frozen berries work really well. Some other delicious pancake top ins we enjoy:
- sliced almonds
- sliced peaches
- chopped walnuts (use a drizzle of honey instead of maple syrup and add sliced bananas!)
- crumbled crispy bacon
These are just a few ideas of course. Anything goes!
What if I don’t have a jelly roll pan?
You don’t have to use a jelly roll pan for this recipe, but you will need to know how to adjust. A pan that’s larger than a jelly roll pan (usually 11 or 12 inches by 17 inches) will give you much thinner pancakes and will bake faster. A good substitute is a large casserole dish, which is about the same size as a jelly roll pan.
Use what you have in your kitchen, just make sure to adjust baking time as needed. If your pan is smaller, add a few minutes to the baking time, and if it’s larger, check a few minutes before the baking times written in the recipe.
Do I have to use a specific kind of pancake mix?
No, you really don’t. I used the original Kodiak Cake mix because that’s what I bought at Costco, so had a small stockpile available. In the past we’ve used Bisquick or whatever other brand you find at the store. I’d just recommend sticking to the flavors without mix-ins (i.e. blueberries) so you can add your own. Because that’s part of the fun of this recipe!
I hope you love the easy sheet pan pancake recipe, darlings!
- 4 cups Kodiak Cake pancake mix (or your favorite brand)
- 2 large eggs
- 3 3/4 cups water or milk
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon almond extract (optional)
- 2 cups toppings, your choice (optional)
- maple syrup and butter for serving (optional)
- Preheat your oven to 425 F and spray a jelly roll pan with nonstick spray or brush with melted butter, and line with parchment paper.
- In a large mixing bowl, whisk together the pancake mix, eggs, liquid, extracts, and any spices (if using)
- Pour the batter into your prepared pan, and add your desired toppings. You may add in sections for different flavors, or make the whole pan the same.
- Place the sheet of pancakes in the oven for 15-18 minutes until just lightly browned around the edges and cooked in the middle.
- Remove from the oven, cut and serve warm. Enjoy!
- Leftover, cooled pancake portions may be stored in an airtight container in the refrigerator for a few days, or you can freeze to enjoy later!
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