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These thick and fluffy sheet pan pancakes from mix are made using Bisquick pancake mix and 4 other ingredients. Baked pancakes are my family’s favorite quick and easy way to make mix pancakes. Plus, they’re accidentally vegan! Have this hearty breakfast ready in 30 minutes!
We really love pancakes at our house, but we DON’T love how long it takes to make enough for a family. I am always looking for ways to make shortcuts without sacrificing taste and these sheet pan pancakes from mix are an absolute winner! I hardly ever make traditional griddle pancakes anymore.
Why Bake Pancakes in the Oven?
- Much easier and quicker than stovetop. It’s true that griddle pancakes are delicious, but they’re also time consuming and require your full attention. Oven baked pancakes require no flipping, make enough to feed a crowd at once and all the pancakes are ready at once.
- Made with pantry staples. All you need is a box of pancake mix, milk of choice, maple syrup, vanilla, and fruit. Couldn’t be simpler.
- Easy to customize. If you want fruit and the kids want chocolate chips, sprinkle half of the sheet pancakes with the sliced fruit and half with chocolate chips. The options for customizations are endless!
Ingredient Notes and Substitutions
- Pancake mix – I used Bisquick Original Pancake & Baking mix. Since this pancake mix is also suitable for regular baking, it is not super sweet which I prefer. If you are using a sweeter pancake mix, halve the maple syrup called for to prevent it being too sweet. This Bisquick mix is also accidentally vegan, meaning it is suitable for people that eat a vegan diet or cannot consume dairy or eggs. If you are vegan, serve these baked pancakes with Smoky Tempeh Bacon Strips and Silken Tofu Scrambled Eggs!
- Milk – To make these pancakes vegan friendly, I used non dairy milk. You can use any milk you have on hand, including full fat coconut milk.
- Maple syrup – Maple syrup is my sweetener of choice when making pancakes because it doubles as a great pancake syrup. If you prefer, you can also use agave or another similar liquid sweetener. I have not tested these pancakes with sugar free sweeteners and cannot recommend it.
- Vanilla extract – Adding vanilla to your pancakes adds a richness of flavor and instantly boosts the neutral taste of the Bisquick Pancake Mix! If you are out, feel free to skip it.
- Fruit – I like to press thinly sliced strawberries into these pancakes, but you can substitute the strawberries with blueberries, chocolate chips, sprinkles, or omit the topping completely for plain sheet pan pancakes. I do not recommend using frozen fruit – it is too watery.
- Salt (optional) – I find a small sprinkle of salt to help balance the sweetness in the pancakes.
See recipe card for quantities.
Step by Step Instructions
- Add the pancake mix and pinch of salt to a mixing bowl. Make a well in the middle of the pancake mix to pour the wet ingredients into.
- Add in the milk, maple syrup, and vanilla. This does not need to be mixed together beforehand. Just add all the ingredients to the bowl!
- Mix to combine. I prefer to fold the batter together this using a silicone baking spatula until evenly combined. This is going to help avoid over-mixing the pancake mix and ensure the pancakes are as light and fluffy as possible. It is okay if the pancake batter has a few lumps.
- Pour the pancake mix into a parchment lined sheet pan. It is super important that the parchment paper covers the full bottom as well as the sides of the sheet pan. This will prevent the batter from seeping under the parchment paper and be easy to remove.
- Top the unbaked pancakes with sliced fruit. Press them slightly into the top to help ensure they bake into the top of the pancakes and stick.
- Bake. Place the sheet pan pancakes in the oven on the top rack. Bake for 15 minutes, or until a toothpick inserted into the pancakes comes out clean.
- Serve. Allow the pancakes to cool on the sheet pan for a couple of minutes, then serve the pancakes with additional fruit, maple syrup and a dusting of powdered sugar, if desired.
FAQs
Thicker pancake batters yield fluffier pancakes. Therefore, making pancakes with milk over water will make fluffier pancakes and make more flavorful pancakes. If your pancake batter is extra runny, your pancakes are more likely to be thin.
Yes! Sheet pan pancakes can be made ahead of time and portioned into smaller portions for meal prep or to enjoy at a later time. Simply reheat the pancakes in the microwave until warm.
Although you can bake your sheet pan pancakes ahead of time, preparing the pancake mix batter ahead of time is not a good idea. Once the leavening agents in the pancake mix are mixed with liquid and “activated,” they begin to use their leavening agents and you’ll notice the batter will begin to get lighter and fluffier. If you leave the batter out for too long or make it the night before, the pancakes will deflate and the leavening agents will no longer work.
This helps ensure the pancakes won’t overspread and make the pancakes thick and fluffy. Lumps in batter is a good thing!
Storage Instructions
These baked pancakes can be refrigerated in an airtight container for up to 5 days and frozen for 3 months.
To freeze, allow the baked pancakes to cool completely at room temperature, then slice into individual pancakes. Transfer the pancakes to a second parchment lined baking sheet with 2″ between each pancake. Place baking sheet in the freezer and flash freeze the baked pancakes for 2 hours, or until frozen solid. Once solid, transfer the pancakes to a freezer safe bag or container and freeze for up to 3 months.
Tips for Success
- If you have the time, allow the milk and maple syrup to come to room temperature before preparing the batter, about 1 hour. When these ingredients are at room temperature, they blend easier into the pancake mix and make for even fluffier sheet pan pancakes!
- Gently mix the dry ingredients and wet ingredients together. If you do this vigorously, you will whip air into the batter and activate the gluten prematurely, resulting in tougher, deflated baked pancakes.
- Use the correct size sheet pan or as close to it as possible. If you use a smaller pan or a casserole dish, the pancake batter will be much thicker and will need a longer cook time.
More Quick & Easy Breakfast Recipes You May Like
Sheet Pan Pancakes from Mix
Ingredients
- 4 cups Bisquick Original & Pancake Baking Mix
- 1/8 teaspoon sea salt
- 2 1/2 cups unsweetened plant-based milk or milk of choice
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 2 cups strawberries sliced
Topping Suggestions
- additional fruit
- maple syrup
- powdered sugar
- coconut whipped cream
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or spray generously with cooking spray.
- In a large mixing bowl, add the Bisquick pancake mix, non-dairy milk, maple syrup, vanilla extract and sea salt. Gently mix the wet ingredients into the dry ingredients until combined (some lumps are okay).
- Pour the batter onto the half sheet pan and spread into a thin, even layer.
- Lightly press the strawberry slices into the top of the pancake batter (or leave them plain!).
- Bake for 15-17 minutes on the top rack, or until a knife comes out clean. If desired, broil for 1-2 minutes for color.
- Allow to cool for a couple of minutes, then serve with additional strawberries, maple syrup and powdered sugar, if desired.
Freezer Instructions
- Allow the pancakes to cool completely (preferably on a wire rack so they don't get soggy on the bottom. Once cool, transfer to a freezer bag. If layering in the bag, place a sheet of parchment paper or wax paper between each layer. Freeze for up to 2 months. Reheat from frozen in air fryer for 2-3 minutes at 350F or microwave.
Notes
- I used Bisquick Original Pancake & Baking mix. Since this pancake mix is also suitable for regular baking, it is not super sweet which I prefer. If you are using a sweeter pancake mix, halve the maple syrup called for to prevent the pancakes from being too sweet.
- Use the correct sized sheet pan! If you use a different sized pan, it will alter the thickness of the pancakes and change the baking time required.
- Be sure to use the parchment paper or spray generously. This prevents any sticking and makes the pancakes extremely easy to remove. I do not recommend trying to go without.
- If you have the time, allow the plant milk and maple syrup to come to room temperature before preparing the batter, about 1 hour. This makes for fluffier pancakes and smoother batter.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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I’ve made these pancakes so many times and the whole family loves them. 5 stars!