Sheet Pan Pancakes

Does your family love flapjacks? 🥞

My children love them for breakfast and even as a fast tidbit, as well. I’m continually searching for little approaches to make my life simpler, and heating flapjacks in a sheet skillet is such a basic method to make a lot of hotcakes on the double!

The outcome is a sheet skillet of wonderfully prepared hotcakes you can slice into squares to present with your preferred syrup. I’m calling that a significant mother win!

Besides every flapjack will be warm simultaneously! You can even separation the include ins for two unique tastes for every sheet skillet. This is great if your children lean toward various flapjack flavors.

Sheet Pan Pancakes

5 from 1 vote
Recipe by Hip2SaveCourse: BreakfastCuisine: AmericanDifficulty: Easy


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Cooking time


Total time



These sheet pan pancakes are made with whole wheat pastry flour and are thick and fluffy.


  • 2 cups Pancake mix (such as Bisquick)

  • 1 cup Milk

  • 2 Eggs

  • 1 teaspoon Vanilla extract

  • 1 Banana, sliced thin

  • 1/4 Mini Mini semi sweet chocolate chips

  • 4-5 Strawberries, sliced thin

  • 1/4 cup Blueberries

  • Powdered sugar (for dusting)

  • Pancake syrup (as desired)


  • Preheat oven to 425 degrees. Prep a 12×16 inch rimmed sheet pan with a sheet of parchment paper, and spray with non-stick oil.
  • To a mixing bowl, add pancake mix, milk, eggs, and vanilla extract. Whisk ingredients together until batter is smooth.
  • Pour batter onto sheet pan and smooth out evenly until it covers entire pan.
  • Top sheet pan with sliced banana and chocolate chips on one side, and berries on the other side. Bake for about 5-15 minutes or until cooked and slightly browned (cooking times will vary). Serve by cutting into squares.


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