Say goodbye to flipping pancakes one by one! These sheet pan pancakes from mix are the ultimate breakfast life hack, giving you fluffy, light, and foolproof baked pancakes in less than 30 minutes. With just a box of pancake mix and your favorite toppings, you can have a golden, perfectly baked batch of pancakes ready to slice and serve—no griddle required!
If you’re looking for a no-fuss way to enjoy pancakes, these baked pancakes from mix are the perfect solution! Whether you’re feeding a hungry family, meal prepping for the week, or making a stress-free weekend breakfast, this recipe delivers fluffy, golden pancakes with that classic maple flavor—without the hassle of flipping. Customize them with berries, chocolate chips, or a drizzle of syrup, and enjoy the easiest, most effortless pancakes ever!
Making fluffy stovetop pancakes can be time-consuming, but baking them in a sheet pan solves that problem! Instead of standing over a hot griddle flipping batch after batch, this method lets you bake one large batch at once, making it perfect for meal prep, busy mornings, or brunch gatherings. Plus, these baked pancakes freeze beautifully—just store leftovers in a freezer bag and reheat them in the toaster or microwave for a quick breakfast anytime. Serve them plain, with strawberry sauce, or drizzled with chocolate sauce, and enjoy a game-changing breakfast every time!
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Reasons to Make Sheet Pan Pancakes From Mix
- They’re so convenient!
You can save time by cooking them all in one batch, it makes for easier cleanup, and using mix means fewer ingredients. - You can make enough pancakes for a crowd!
This recipe serves a large number of people, making it ideal for holiday mornings or sleepovers. You can refrigerate or freeze any leftovers for later! - Using just one baking pan, you can prepare the rest of breakfast while they bake.
There’s even room for turkey bacon oven baked because they cook at the same temperature!
Ingredient Notes and Substitutions
- Mix: How to make homemade Bisquick, Bisquick, and even our muffin mix pancakes mix can be used to make pancakes in the oven.
- Sugar: Non-sugar substitutes are easy to use, but you can’t use a liquid sweetener. That would alter the dry-to-wet ingredient ratio.
- Milk: Any kind of milk, heavy cream, half and half, or even a non-dairy substitute can be used when you make sheet pan pancakes from mix. It’s so convenient!
- Maple extract: This secret ingredient bakes that warm maple flavor right into those flapjacks without the need for sticky syrup — but you can still pour that on at the end! Vanilla extract is a good substitute for fruity or chocolatey cakes.
Recipe Variations
- Berry pancakes: Add fresh blueberries, strawberries, or raspberries to the pancake batter before baking.
- Chocolate lover’s: Swirl in Nutella or sprinkle in chocolate chips for a decadent twist.
- Nutty banana: Mix in sliced bananas and chopped nuts for extra crunch.
- Cinnamon swirl: Swirl cinnamon sugar into the batter for a cinnamon roll-inspired treat.
- Protein pancakes: Substitute part of the flour with protein powder for an extra boost.
🎯 TFN Pro Tip
Have the right equipment.
You’ll need a rimmed baking sheet to make sheet pan pancakes from the mix. We use an 18×13-inch baking sheet (also known as a half-sheet pan).
If you’re working with a smaller oven, you could also use two quart-sheet pans measuring 9×13 inches. It’s important to stick to this size to get the right thickness.
You might also want to grab a few cookie cutters, especially if you’re making these on Christmas morning! Let the kids help make fun shapes in the sheet cake before serving for a fun, tasty holiday memory.
Equipment Used in this Recipe
- Half-sheet pan – (18 x 13-inch rimmed baking sheet)
- Medium mixing bowl
- Whisk
- Pancake turner – or large spatula
- Cookie cutters – optional
How to Make Baked Pancakes from Mix
- Don’t overmix the batter.
Sheet pan pancakes from mix bake almost like a cake. Therefore, it’s crucial to whisk the mixture until it’s just barely combined.
Lumps are okay! It’s more important to prevent dry, tough flapjacks than to have a totally smooth batter.
- Let the batter rest before baking.
Once poured into the pan, give it at least 2–5 minutes of rest before sliding the pan into the oven.
This allows the wet and dry ingredients to meld, giving the starch time to absorb the liquid and thicken. It’s a surefire way to make your sheet pan pancakes from a mix that is fluffy and airy!
However, don’t let it rest too long, or else the leavening agents won’t be as effective once it’s time to bake. 30 minutes or so is the maximum.
- Planning on adding toppings?
You can add any toppings before baking. Rather than mixing in with the batter, sprinkle the toppings across the surface of the batter. It’ll look better that way, and you can get a more even distribution without overmixing.
Depending on the topping, and your desired texture, it might be better to wait until the last 5 to 7 minutes. For example, blueberries will stay plumper, crisper, and sweeter if they aren’t baked for as long!
Our Favorite Add-Ins
Another great thing about these oven flapjacks is how customizable they are.
Our fan-favorite banana chocolate chip pancakes recipe, for example, are more than easy to make with this recipe!
Strawberries, blueberries, raspberries… Any fruit is fantastic! Steer away from frozen or excessively watery fruits, as they’ll leave you with watery flapjacks.
Cinnamon apples are tasty and seasonal choices, too. You’ll want to cook the apples down with the brown sugar and cinnamon first and then add to the batter once it’s in the pan.
Coconut flakes, caramel chips, lemon zest, white chocolate — there’s really no limit.
Serving Suggestions
These baked pancakes from mix are incredibly versatile and can be topped with just about anything! Serve them with your favorite toppings like warm with a drizzle of maple syrup, cream cheese, strawberry sauce, or chocolate sauce for extra indulgence. Add extra texture by adding pecans, walnuts, or other nuts.
Add a side of crispy bacon, scrambled eggs, or fresh fruit to round out the meal. If you love texture, sprinkle chopped nuts over the top before serving.
Pair your fluffy pancakes with a hot cup of coffee, orange juice, or a fruit smoothie for a complete breakfast.
Recipe FAQs
They’re flapjacks made in the form of a sheet cake.
We pour the batter directly into the baking pan and bake it all at once. Then, we slice it into individual portions and serve it, akin to a breakfast cake!
One box contains roughly 32 ounces (1.21 kg), which translates to about 8 cups (1.89 l) of mix. This allows for a double batch of this recipe, so roughly 24 flapjacks if you’re making sheet pan pancakes from a mix.
Yes — there’s no harm in combining all of the dry ingredients beforehand.
What’s important is keeping the dry and wet separate so that the baking powder doesn’t start leavening too soon. You could even combine most of the ingredients but leave out the baking powder, adding that last, if you really want to.
Carve out the flapjacks and transfer them to an airtight container or storage bag (a messy choice if you’ve added toppings!). Leftovers do need to be refrigerated and can be kept for up to 3 days.
They can also be frozen for 3 months!
Reheating is best in the microwave to keep them soft. Do so in 15-30-second spurts until warmed through.
Consider Making These Other Easy Breakfast Recipes…
If you tried this sheet pan pancakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sheet Pan Pancakes from Mix
Equipment
- half-sheet pan - (18 x 13-inch rimmed baking sheet)
- medium mixing bowl
- whisk
- pancake turner - or large spatula
- cookie cutters - optional
Ingredients
- 4 cups baking mix use our homemade baking mix or pancake mix
- ⅓ tablespoon sugar or granulated sugar substitute
- 2 teaspoons baking powder
- 2 cups milk any kind, or non-dairy alternative
- ¼ cup melted butter
- 4 large eggs slightly beaten
- 1 teaspoon maple extract or vanilla extract
Instructions
- Lightly grease sheet pan with cooking oil or a light coating of non-stick cooking spray. Heat oven to 425°F.
- To a medium mixing bowl, add all ingredients. Whisk to combine with a whisk or fork, only until just blended. There may be some small lumps – this is okay, do not over mix. Let batter rest for 2-5 minutes, until bubbles begin to appear on the surface.
- Pour batter into the prepared sheet pan, and use an offset spatula or the back of a large spoon to spread it into an even layer. Add toppings as desired (see Notes for ideas).
- Bake in preheated 425ºF oven for 15-17 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cut into squares, or use cookie cutters to cut them into fun shapes! Serve warm with butter and maple syrup, jam, or honey.
Notes
- Berry pancakes: Add fresh blueberries, strawberries, or raspberries to the pancake batter before baking.
- Chocolate lover’s: Swirl in Nutella or sprinkle in chocolate chips for a decadent twist.
- Nutty banana: Mix in sliced bananas and chopped nuts for extra crunch.
- Cinnamon swirl: Swirl cinnamon sugar into the batter for a cinnamon roll-inspired treat.
- Protein pancakes: Substitute part of the flour with protein powder for an extra boost.
- Carve out the flapjacks and transfer to an airtight container or storage bag (a messy choice if you’ve added toppings!). Leftovers do need to be refrigerated and can be kept for up to 3 days.
- They can also be frozen for 3 months!
- Reheating is best in the microwave to keep them soft. Do so in 15 to 30-second spurts until warmed through.
Nutrition
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TAYLER ROSS says
I made these pancakes with the kids this morning and we loved them! They loved cutting the different shapes!
Casey says
This is such a fun idea for a birthday or holiday. I bet the kids would love these – so easy too!
Ann says
Pancakes for a crowd is a great idea until you are stuck at the stove. This is a great solution. Thanks!
Shadi Hasanzadenemati says
This sheet pan pancake hack is now a regular in our morning routine – quick, delicious, and practically foolproof. Highly recommend giving it a try!
dana says
This is such a wonderful recipe! So fun and easy. My kiddo loves helping me make them! Thanks so much for the recipe 🙂