Sheet Pan Pancakes from a mix are the easiest and most delicious way to make pancakes for a crowd. Using your favorite boxed pancake mix, you can have fluffy, golden pancakes ready in about 15 minutes—no flipping required.
With this sheet-pan method you can customize sections with different toppings and serve everyone exactly how they like it. It’s perfect for brunches, busy mornings, or anytime you want an easy, crowd-pleasing breakfast.
Why struggle at the griddle when one pan in the oven can produce a whole batch at once? These sheet pan pancakes reheat well, making them ideal for make-ahead breakfasts and busy weekday mornings.
Why this Recipe is the Best!
If you love pancakes but dislike standing over a skillet, this recipe is a game changer. It uses a store-bought mix and simple pantry staples to deliver tender, fluffy pancakes across an entire sheet pan. It’s an efficient way to feed a crowd without sacrificing flavor.
Because you bake the batter all at once, every pancake finishes at the same time, and you can easily serve a variety of toppings so each person gets their favorite combination. This method saves time and reduces cleanup.
FIVE-STAR REVIEW: This is the way to go. I’ve made them multiple times now. Thank you so much for sharing this recipe!
Ingredients
To make sheet pan pancakes from mix you need a few basic ingredients and whatever toppings you prefer. Don’t forget the maple syrup for serving.
- Pancake mix: any brand will work—Krusteaz Buttermilk or Bisquick are reliable choices.
- Milk: 2% gives good texture, but skim, whole, or a dairy-free milk like almond will work.
- Eggs: use large eggs to keep the pancakes light and fluffy.
- Unsalted butter: melted, to grease the pan and add flavor.
- Toppings: mini chocolate chips, berries, sliced bananas, shredded coconut, or savory options like bacon or cheese.
Toppings
The topping possibilities are endless. A few crowd-pleasing ideas:
- Mini chocolate chips or chopped chocolate (white, milk, or dark).
- Sliced bananas with shredded coconut and pineapple for a tropical twist.
- Fresh berries like blueberries, strawberries, or raspberries.
- Savory options: cooked bacon pieces or shredded cheese for a salty-sweet contrast.
How to Make Sheet Pan Pancakes from Mix
Making sheet pan pancakes is straightforward and quick. Prepare your batter, pour it into a buttered sheet pan, add toppings, and bake until puffed and golden.
Step 1: Preheat the oven and prepare the pan. Preheat your oven to 425°F (220°C). Pour about 1/4 cup melted unsalted butter onto a standard 13 x 18-inch baking sheet and use a pastry brush or spatula to spread it evenly.
Step 2: Make the batter. In a large bowl, whisk together 3 cups pancake mix, 2 cups milk, and 2 large eggs until combined. A few small lumps are fine.
Step 3: Pour and top. Pour the batter into the prepared sheet pan and spread it evenly with a rubber spatula. Scatter your chosen toppings across the surface—either use one topping for the whole pan or divide the pan into sections with different toppings.
Step 4: Bake. Place the pan on the center rack and bake for 12–15 minutes, or until the top is lightly golden and the batter is set.
Remove from the oven, cut into large squares, and serve with plenty of warm maple syrup. These pancakes are an easy, delicious alternative to cooking pancakes individually on a griddle.
Recipe Tips and FAQs
- Skip following the boxed mix directions—this sheet pan method uses a thicker batter ratio and works with any pancake mix.
- If using wet toppings like canned pineapple, blot excess moisture first so the batter doesn’t become soggy.
- Section the pan to offer multiple topping choices without mixing flavors.
- Bake times vary by oven; check at 12 minutes and continue to 15 minutes if needed, until golden and set.
Use 3 cups pancake mix, 2 cups milk, and 2 large eggs to make a batter, spread it onto a buttered standard sheet pan, add toppings, and bake until golden.
Use a standard rimmed baking sheet, approximately 13 x 18 x 1 inches.
Yes. Store leftovers in an airtight container in the refrigerator for 2–3 days and reheat in the microwave at reduced power until warmed through. Serve with warm maple syrup.
Breakfast for a Crowd Recipes
Sheet pan pancakes are a simple, satisfying option for feeding a group. They pair well with other make-ahead or bake-and-serve breakfast dishes when you’re serving a crowd.
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Sausage Hash Brown Breakfast Casserole (Easy Recipe!)
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Crème Brûlée French Toast (Easy Overnight Casserole)
-
Everything Bagel Sausage Bake
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Overnight Bagel French Toast Casserole
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Sheet Pan Pancakes from Mix
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Equipment
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standard sized baking sheet
Ingredients
- ¼ cup unsalted butter, melted
- 3 cups pancake mix (like Krusteaz or Bisquick)
- 2 cups milk (2% or whole)
- 2 large eggs
- toppings such as mini chocolate chips, blueberries, bananas, shredded coconut
- maple syrup for serving
Instructions
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Preheat oven to 425 degrees F. Pour melted butter on the baking sheet and spread evenly; set aside.
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In a large bowl, whisk together the pancake mix, milk, and eggs until well combined. Pour the batter onto the prepared pan and spread evenly with a spatula. Add toppings and place on the center rack.
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Bake 12–15 minutes or until golden brown. Remove, cut into squares, and serve with maple syrup.
Notes
- Don’t skip buttering the sheet pan; it adds flavor and prevents sticking.
- Any store-bought pancake mix will work—adjust milk amount slightly if the mix is unusually thick or thin.
- Leftovers keep in an airtight container in the refrigerator for 2–3 days; reheat gently in the microwave.